Chicken korma


  • 2cm-piece fresh ginger, peeled, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 2 tsp garam masala
  • 1/4 tsp dried chilli flakes
  • 50g (1/2 cup) flaked almonds
  • 1.2kg Lilydale Free Range Chicken Thigh, cut into 3cm pieces
  • 200g (3/4 cup) Greek-style natural yoghurt
  • 2 tbsp tomato paste
  • 6 cardamom pods, lightly crushed
  • 60ml (1/4 cup) vegetable oil
  • 50g butter, chopped
  • 2 brown onions, halved, thinly sliced
  • 3 tbsp thickened cream

Preparation method


Process the ginger

, garlic, garam masala, chilli flakes and almonds in a food processor until combined. Transfer to a large bowl.

  • Step 2
  • Add chicken, yoghurt, tomato paste and cardamom. Stir until combined. Cover and place in the fridge for 2 hours to marinate.

  • Step 3
  • Heat oil and butter in a non-stick frying pan over medium-high heat. Cook onion, stirring often, for 7 minutes or until golden. Add chicken mixture. Cook, stirring often, for 15 minutes or until chicken is cooked through and starts to brown. Stir in cream. Simmer, stirring often, for 5 minutes or until warm.





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