Healthy Chicken Korma


  • 2 tablespoons extra virgin olive oil or vegetable oil
  • 4  cardamom pods
  • 2 cinnamon sticks
  • 3 Bay leaves
  • 1 large onion, finely chopped
  • 2  tablespoon ginger-garlic paste or
  • 1 teaspoons salt,
  • 1 1/2 teaspoon cumin seed
  • 1 teaspoon ground coriander
  • A tiny squeeze of tomato puree
  • ½ to 1  teaspoon of curry (if you aren’t convinced your mix of spices is curry enough) but don’t let it drown out your lovely spice mix.
  • 2 chicken breasts chopped or whatever part of the chicken you like or a veggie alternative like Quorn.
  • New/Baby potatoes
  • Peas (frozen)
  • 4 tablespoons yoghurt (optional)
  • 1/4 cup milk (optional)
  • Chilli flakes (optional) or a pimentón (non-chili version)
  • 1 teaspoon sugar or stevia or coconut nectar sugar (optional)  
  • 3 teaspoon lime juice
  • water, or as needed
  • Fresh coriander
  • Any kind of garnish like almonds etc
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  1. Heat olive oil and add cardamom, cloves, bay leaves and cinnamon sticks and garlic/ginger paste or your own mix.
  2. Add chopped onions and let them soften.
  3. Gently fry and let sizzle to create a great aroma to fill the kitchen (10/15 mins max but don’t let it dry. Lower heat if you have too)
  4. Add drops of water so it doesn’t dry out and start introducing the chicken when you can really smell the lovely cinnamon and spice mix.
  5. Gently cook the chicken so it goes from pink to white, add salt and lime juice.
  6. Add a bit more water as you are going to add your powders, like coriander and a tiny bit of curry (optional back up). Add a pinch of chilli flakes/powder, or pimentón (or NO chilli at all if preferred).
  7. Continue cooking for a few minutes, adding drops of water occasionally to build the sauce and not let it dry out.
  8. Chop some baby potatoes and boil on the pan, so they go soft, as you will eventually add this to your korma and chicken curry and let the sauce soak in the flavours.
  9. Add enough water to just cover the chicken, so it doesn’t dry, and you can slowly build the sauce by adding water as needed.
  10. Add some chopped fresh coriander leaf.
  11. Make sure you can still smell the spice mix, especially the cinnamon, bay leaf and cardamom.
  12. Add in the yoghurt, milk, more water (if required) and healthy sugar alternative or no sugar at all.
  13. Add the softened baby/new potatoes. Red and yellow pepper strips (optional) also go well with this dish.
  14. Cook for several minutes until the sauce starts to boil, about 10 minutes max but don’t let it dry.
  15. Add water and make sure the chicken is always just covered with water.
  16. Turn the heat down and simmer with the lid on for 10-15 minutes and meanwhile add peas or green beans.
  17. Taste a potato and check if they are soft and tasty!
  19. You should now reduce the sauce so it has a thicker consistency.
  20. Garnish with almonds or fresh coriander if preferred for 5 to 10 minutes on low heat.
  21. Serve basmati rice/ white or wholemeal or mixed or try with grains or couscous or bulgur wheat.

Asian Mums Network recipe and the adaptation of the original Bengali Korma.

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About the author: AMN