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Annabelle’s Chicken Korma

Annabelle’s Chicken Korma

Prep Time: 25 mins Cooking Time: 8 hours


  • 1 tablespoon vegetable oil
  • 4 chicken breasts, diced
  • 2 onions, finely chopped
  • 1 green chilli, deseeded and finely chopped
  • 2 tablespoons ginger paste
  • 6 tablespoons korma curry paste
  • 250ml tinned coconut cream
  • 300ml low salt chicken stock
  • 3 heaped tablespoons ground almonds
  • A handful of fresh coriander, roughly chopped
  • Natural or Greek yoghurt (how much will depend on your desired thickness)



In a frying pan, heat the oil over a medium heat and fry the diced chicken until all of it is golden, then transfer to your slow cooker


Place all of the other ingredients, except the yoghurt, into the slow cooker – stir well and cover with the lid


Cook on low for 8 hours


Once cooked, gradually spoon in the yoghurt, stirring until you have achieved your desired thickness


Serve once cooled with rice and naan bread.


FOR OVEN COOKING: Simply brown chicken and add to casserole dish, then stir in all other ingredients and cook at 200 degrees for 40 mins. I have not tested this method so check every 10 minutes after 30 minutes of cooking time until it reaches desired thickness and most importantly the chicken is cooked through.

I posted a photograph of Annabelle enjoying this chicken korma on Facebook & Instagram and have had so many requests for the recipe. When I took the photo Annabelle was eating leftovers I had frozen so I will take some pretty photographs next time I make a batch.

I make this chicken korma in my slow cooker but to make it in a conventional oven I would suggest using a large casserole dish and cooking for 40mins at 200 degrees. However this is only using my best judgement so please ensure you check chicken is cooked thoroughly before serving.


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