While you won't have to toil away for too long on this speedy version, the flavours are layered and irresistible.


  • 4 skinless/boneless chicken breast - cut into pieces
  • 2 tbsp rapeseed oil
  • 1 large onion - finely chopped or grated if you find it easier
  • 4 whole cloves - crushed
  • 3 cardamom pods - seeds only - crushed
  • 3 cloves garlic - finely chopped
  • 1 1/2 inch piece of ginger - finely chopped
  • 1 tsp ground coriander
  • 1 tsp curry powder
  • 1 tsp mild or medium chili powder - depends on how spicy you like it
  • 1 1/2 tsp ground cumin
  • 1/4 tsp all spice
  • 3/4 tsp turmeric
  • 2 tsp tomato puree
  • 220g - tinned chopped tomatoes
  • 70g ground almonds
  • 250 ml chicken stock - use a cube if you don't have fresh
  • 200 ml coconut milk - it is not unusual for people to substitute cream instead
  • Pinch of grated fresh nutmeg
  • Salt and pepper to taste
  • 45g toasted flaked almonds to garnish
  • Picked coriander leaves to garnish


  1. Heat the oil n a large pan over a medium to high heat. Once hot add the onions, cloves and cardamom. Season with a pinch of salt. Cook for a few minutes, stirring continuously until the onions start to soften without any colour. Add the garlic and ginger and cook for 2-3 minutes.
  2. Add the remaining spices and coat the onions in the spices. Cook until the spices begin to toast and start to release their flavour and aromas.
  3. Add the chicken pieces and cook for 4-5 mins. Make sure you coat the chicken well with all the spices. Add the tomato puree and stir for 1 minute. Then add the chopped tomatoes, chicken stock, ground almonds and coconut milk. Mix well and once it comes to a boil, reduce the heat to a simmer and cook for about 10-15 minutes until the sauce is thick and creamy and the chicken is cooked through.
  4. Taste and adjust the seasoning as needed. Place the Korma into your serving dish and garnish with the toasted almonds and picked coriander leaves.
  5. Serve with fluffy basmati rice and warm naan bread or even some poppadoms.