Chicken Korma


Chicken Korma

This chicken curry is great for using leftover roast chicken, or you can also use fresh diced chicken. It is also great for kids as it's not very spicy and uses yoghurt rather than cream so is not too heavy either. For very young children, add more yoghurt to their portion if necessary.
5 from 6 votes
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Main Course
Cuisine Indian
Servings 4
Calories 629 kcal


  • 2 tbsp sunflower oil organic
  • 1 onions organic, chopped
  • 2 cloves garlic organic, peeled, crushed
  • 3 tsp fresh ginger organic, peeled, grated
  • 300 g rice organic, fairtrade or naan bread to serve
  • 4 tbsp korma curry paste organic
  • 500 g chicken diced
  • 2 tbsp ground almonds organic
  • 200 ml chicken stock organic
  • 1 dash black pepper organic, fairtrade, freshly ground
  • 2 tbsp mango chutney organic, fairtrade
  • 150 ml low fat natural yoghurt organic
  • 2 tsp garam masala organic, fairtrade
  • 40 g sultanas organic, (optional)
  • 4 tbsp fresh coriander organic, leaves to serve (optional)
  • 100 g spinach organic


  • Heat the oil in a large frying pan over a low heat and fry the onion for about 5 minutes until soft. Add the garlic and the ginger to the pan and cook for a further 2 minutes.
  • Put the rice on to cook as per the packet instructions.
  • Add the curry paste to the frying pan and stir for 1 minute.
  • Stir through the chicken and ground almonds.
  • Pour over the chicken stock, season with freshly ground black pepper and simmer for 10 minutes until the chicken is properly cooked through or heated if you are using leftovers.
  • Stir in the mango chutney, natural yoghurt, garam masala, sultanas & spinach and heat through for 2 minutes.
  • Serve with the rice or naan bread. Chop the coriander leaves and sprinkle over the top.


Not all eating at the same time or in a hurry?
This dish can be prepared in advance and re-heated when needed. Remember if you are using leftover chicken, it should only be re-heated once.
You can freeze this dish for 3 - 4 months.
Peel some fresh ginger and keep it ready to use in chunks in the freezer. It is easy to grate when frozen and you always have to buy more than you need.


Calories: 629kcalCarbohydrates: 41gProtein: 36gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 73mgSodium: 564mgPotassium: 577mgFiber: 3gSugar: 9gVitamin A: 900IUVitamin C: 13.2mgCalcium: 80mgIron: 2.5mg
Tried this recipe?Let us know how it was!

3 thoughts on “Chicken Korma

  1. Jane says:

    Lovely recipe, will definitely make again thank you!!

    1. REALMEALDEAL says:

      Hi Jane Thanks so much for your lovely comment. So pleased you enjoyed it.

  2. Laura says:

    My kids absolute favourite curry

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