Chicken korma with almonds

Chicken korma with almonds

Under the Walnut Tree
Fanny Bergenström

A smooth-tasting and creamy Indian chicken stew, seasoned with almonds and lots of spices. Nice and mild, yet full of flavour.


Quantity Ingredient
1 chicken, jointed into 8 pieces
or 4 chicken breast fillets
4 cm piece fresh ginger
4 garlic cloves
1 medium onion
4 medium tomatoes

Toast and crush

Quantity Ingredient
1/2 teaspoon green cardamom seeds
3 cloves, (optional)
1 teaspoon cumin seeds
1 tablespoon coriander seeds
1-2 small dried red chillies

You will also need

Quantity Ingredient
2-3 tablespoons vegetable oil
1/2 teaspoon ground cinnamon
200ml chicken stock
1 bay leaf
1 teaspoon salt
50g ground almonds
250ml pouring cream


Quantity Ingredient
desiccated coconut
steaming hot basmati rice


  1. Joint the chicken into 8 pieces, or slice the chicken breast fillets into thin strips.
  2. Peel and grate the ginger. Peel and finely chop the garlic and onion. Dice the tomatoes, and set everything aside.
  3. Lightly toast the spices over medium heat in a dry frying pan until fragrant, stirring continuously to prevent them from burning. Once toasted, crush or grind the spices using a mortar and pestle.
  4. Gently heat the oil in a large frying pan or pot, then add the crushed spices and sauté for 30 seconds while stirring. Add the onion, ginger, garlic and cinnamon, and sauté for a few more minutes. Add the tomatoes and stir once more.
  5. Add the chicken pieces, pour in the stock and add the bay leaf and salt. Cover and cook for about 25 minutes over fairly low heat. Stir in the ground almonds (which will thicken the sauce a bit and give it a nice flavour) and the cream. Cook, uncovered, for another couple of minutes, then taste and adjust the seasoning if necessary.
  6. Sprinkle the korma with desiccated coconut, and serve with basmati rice and a green salad.
Under the Walnut Tree
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