Chicken Korma

Chicken Korma

Also Known As: Chicken Korma, Madras Chicken Curry. Madras Curry. Chicken Kuruma. Kozhi Kurma.

  • Chicken 1/2 kilo(bones-in, skin-on)
  • Onions 2 finely chopped
  • Tomato 2 finely chopped
  • Fresh ginger paste 2 spoons
  • Fresh garlic paste 2 spoons
  • Green chilies 3 slitted
  • Curry leaves 3 twigs
  • Cloves 3
  • Cinnamon 3
  • Cardamom 3 pods
  • Fennel seeds 1 – 2 spoons
  • Bay leaves 2
  • Poppy seeds, 1 tsp paste
  • Fresh coconut milk, 1-2 cups
  • Oil 1 cup
  • Salt
  • Turmeric powder 1/2 spoon
  • Chili powder 1 -2 spoons
  • Oil few spoons
  • Cilantro leaves few to garnish


  1. Heat oil in a wide pan. Add cloves, cinnamon, cardamom, fennel seeds, bay leaves, curry leaves and green chilies. Fry them for a while. And add onions and fry till golden brown.
  2. Then add ginger – garlic paste to it. Fry them till its raw smell leaves. Later add tomatoes and fry till it looses its water content. Now add salt, turmeric, chili powder and chicken. Cover and cook over medium heat.
  3. Further add 2 cups of water and continue cooking.
  4. When the chicken is done, add poppy seeds paste and thick coconut milk to this. Let it boil 3-5 times. Garnish with cilantro leaves.
  5. Serve warm to go with rice or roti. One can try this even with dosa, appam, poori or even plain rice too.

Carolina Cooking382


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