Waitrose and Partners
Chicken korma

Chicken korma

This tender chicken curry is full of aromatic spices and creamy coconut. 

3 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook40 mins
  • Total time50 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 1 arge onion, peeled and roughly chopped
  • 3 tbsp Vegetable oil
  • 5 cardamom pods, bashed
  • 1 large cinnamon stick
  • 4 clove/s garlic, peeled and finely chopped
  • 4 cm ginger, peeled and finely chopped
  • tbsp garam masala
  • 1 tbsp ground coriander
  • 400ml coconut milk
  • 4 large chicken breasts, sliced into 4 large chunks each
  • 40g ground almonds
  • 40g desiccated coconut
  • Chopped fresh coriander to serve


  1. Blitz the chopped onion in a food processor until pretty much puréed. Heat the oil in a large saucepan over a medium heat. When hot, add the onions and cook them, stirring regularly, for about 10 minutes, by which time they should be browned.

  2. Add the cardamom pods, cinnamon stick, garlic and ginger and continue to fry over a medium heat for 4-5 minutes, again stirring regularly.

  3. Sprinkle in the dried spices and fry for 30 seconds, stirring almost constantly to stop them from burning. Pour in the coconut milk and allow to come up to the boil. Simmer the liquid for 2 minutes.

  4. Drop in the chicken pieces along with a generous pinch of salt and pepper and stir everything together. You should have enough coconut milk to submerge the chicken – if not, pour in a little water. Cover and simmer the ingredients for about 10-12 minutes, by which time the chicken should be fully cooked through with no pink meat.

  5. Finally, stir through the ground almonds and desiccated coconut along with a splash of water if the sauce is too thick. Serve up your korma topped with chopped coriander.


Typical values per serving when made using specific products in recipe


2,430kJ/ 584kcals



Saturated Fat












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3 out of 5 stars1 rating