Ines’ Creamy Chicken Korma

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My family-friendly creamy chicken korma is mild (without chilli), but flavoursome. If you are wanting to help your kids learn to like curries, this is a perfect one to start with… with more veggies in it than meets the eye. Serve with pappadums for extra fun-factor. ALLERGY NOTE: Contains Almonds! You can make this recipe nut-free by simply leaving them out.


Prep Time

Cook Time

6-8 people 20 mins 20 mins


  • 800 g chicken thigh or breast cut into 3cm cubes
  • 1 brown onion, finely chopped
  • 3 peeled garlic cloves
  • 3 cm cube ginger
  • 1 medium zucchini 1/2 roughly chopped and 1/2 diced
  • 1 medium carrot 1/2 roughly chopped and 1/2 diced
  • 4 medium tomatoes, halved
  • 1 tbsp reduced salt tomato paste (optional) for a richer sauce
  • 200 g greek yoghurt
  • 100 g raw or roasted almonds
  • 2 tbsp Cumin seeds, ground
  • 2 tbsp Fennel seeds, ground
  • 2 tsp garam masala
  • 3 tsp turmeric
  • 100 g extra virgin olive oil
  • 1 tbsp extra virgin olive oil
  • Salt and pepper to taste
  • Fresh or dried chilli to taste


  1. Heat 1 Tb oil in fry pan and sauté onions
  2. Using a food processor finely chop garlic and ginger or crush/finely grate. Add to fry pan and sauté for few minutes.
  3. Add chicken to pan and allow to brown slightly for a few minutes while,
  4. Place the almonds in the food processor and mill to form almond meal. Add roughly chopped carrot, zucchini and tomato and mix till it reaches a purée consistency.
  5. Add 100ml olive oil, spices, yoghurt and puree almond/vegetables mix to pan and stir well.
  6. Stir in the diced carrot and zucchini.
  7. Allow to simmer for 8-20 minutes.
  8. Add chilli, salt and pepper to taste
  9. Serve over steamed rice


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