Chicken korma…

This has to be the best recipe I’ve ever used for an allergy safe chicken korma. It’s tasty, healthy and super filling. There’s a few ingredients you can easily change and I’ll pop these at the very bottom. I hope you enjoy this as much as we do.


  • 100g chicken per person. (You can use thighs or breast for this) bite size chunks
  • 225g dairy free butter (we use vitalit)
  • 2 onions, thinly sliced
  • 2 cloves garlic, crushed
  • 1 tsp ground ginger
  • 1 tsp mild chilli powder
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 1/2 tsp ground cardamom
  • 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1 tbsp gram flour
  • 125 ml dairy free milk (we use koko coconut milk)
  • 500 ml coconut cream (we buy a pack of creamed coconut and dissolve this in 450ml warm water)
  • Freshly cooked rice to serve


  1. Start by frying the chicken in a little oil for 5 minutes to brown and then transfer to a plate.
  2. In the same pan heat the butter over a medium heat. Add the onions and garlic and cook, stirring often, for approx 3 minutes or until softened.
  3. Add the spices and salt and cook for a further 5 minutes stirring often.
  4. Add the chicken and cook for 2 minutes.
  5. Blend the flour with a small amount of milk and add to the pan. Stir through and add he remaining milk. Bring to the boil then reduce the heat, cover and simmer for 25 minutes.
  6. Stir in the cream, cover and simmer for a further 15 minutes.
  7. Serve with freshly cooked rice.


  • You could replace the chicken for any other meat or vegetables to make a vegetarian dish.
  • If you don’t have to avoid dairy replace the dairy free butter for normal butter and the coconut cream for double cream.
  • We added a handful of cashews at the end of the cooking time, these aren’t necessary but do give a lovely extra flavour.


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