Chicken Korma

Editors note: When we were typing this one up we were quite surprised by the lack of coconut or almonds in the recipe - a quick search on wikipedia revealed that this is in fact just a UK thing and that these ingredients are not a requirement for a chicken korma! This recipe is therefore much closer to the way it would have been made on the Indian subcontinent.

15 minutes
1 hour 5 minutes
4-6 people


  • 4-6 chicken pieces (editors note: probably thighs or drumsticks)
  • seasoned flour
  • 1oz butter
  • 2tbsp oil
  • 2 medium onions, very finely chopped
  • 1 large green pepper, very finely chopped
  • 1-2 cloves garlic
  • 1 tablespoon curry powder
  • 1 4oz can chopped tomatoes
  • 1 teaspoon salt
  • 4 good tablespoons natural yoghurt


  1. skin chicken if necessary and toss in seasoned flour.
  2. in large pan, heat butter and oil. Saute chicken until brown and remove to casserole.
  3. In same pan, saute onions, garlic and pepper for 5 minutes and stir in curry powder. Cook for a minute or two.
  4. Add tomatoes, bring to boil and pour over chicken. Cover and cook at gas 6/400F/200C for 1 hour or until chicken is tender.
  5. Remove chicken to serving dish. Add salt and yoghurt to sauce and spoon over chicken.
  6. Garnish with parsley and serve with rice.