Chicken Korma Curry

Created by Busby Firefighter Mohammed

Preparation time: 5 minutes

Serves: 4


  • 2 tablespoons oil
  • 2 large chicken breast fillets, skinned and cut into chunks
  • 1 clove garlic, finely diced
  • 1 large onion, diced
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon ground turmeric
  • 250g tinned chopped tomatoes
  • 4 tablespoons chicken stock
  • 2 tablespoons ground almonds
  • 4 tablespoons double cream
  • 4 tablespoons plain yoghurt

Keep Looking when Cooking


  1. Heat oil in a frying pan and fry chicken, garlic and onion until chicken is cooked through. Cut open a small piece to test that it is no longer pink.
  2. Season with ginger, chili powder, cinnamon, turmeric and white pepper and set the heat to medium. Mix in the tomatoes and chicken stock. Return to a simmer, and then stir in the almonds.
  3. Stir in cream and yoghurt then cook gently for 2 to 4 minutes, before serving on a bed of rice.

Keep Looking when Cooking

Distractions can quickly lead to a kitchen fire