Chicken Korma

Serve with plain Basmati rice and naan bread.


  • 4 chicken breasts (cut into 1" cubes)
  • 2 medium onions (peeled and finely chopped)
  • 2 cloves garlic (crushed)
  • 1 heaped teaspoon ginger (grated)
  • 1 green chilli (chopped finely, optional)
  • 400 g tinned chopped tomatoes
  • 1 tsp tomato purée
  • 150 ml water
  • 1 tsp garam masala
  • 1 tsp turmeric
  • 0.25 tsp chilli powder
  • 150 ml cream
  • coriander to garnish
  • 2 tblsp vegetable oil


  1. In a medium saucepan fry the onions and garlic until golden brown.
  2. Add the ginger and green chilli. Fry for 1 minute.
  3. Add the garam masala, turmeric, chilli and a pinch of salt. Fry for one minute.
  4. Add the tomatoes, tomato purée and water. Stir well, lower the heat and simmer for 20-25 minutes until well cooked.
  5. Dry off the sauce until the oil starts to separate from the sauce - it will be almost sticking.
  6. Add the cubed chicken and a few tablespoons of water to the sauce.
  7. Slowly bring to the boil.
  8. Lower the heat and cook for about 20 minutes.
  9. Take off the heat. Stir in the double cream. Stir well.
  10. Add the coriander leaves and season with salt to taste.
  11. Serve with plain Basmati rice and naan bread.


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