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Chicken Korma



800 g diced chicken breast

2 tbs coconut oil

2 onions, sliced

2 cloves of garlic, finely chopped

2 tbs grated ginger

2 tbs finely chopped fresh coriander (include stalks)

1 green chilli (de-seed for milder version)

1 heaped tbs of ground turmeric

1 tbs ground coriander

1 tbs cumin

1 tbs garam masala

100 g coconut cream

1 tin (400 g) coconut milk

2 tbs ground almonds





– Heat the coconut oil and add the onions. Fry for about 5 mins until the onions are soft and translucent.


– Add the garlic, ginger, fresh coriander and green chilli and stir fry for 2 mins.


– Add the turmeric, coriander and cumin and stirfry for a minute.


– Add the coconut cream and stir for 1 min.


– Add the diced chicken. Stir to cover all chicken with spices and stir fry for 4 mins.


– Add the coconut milk, stir and bring to the boil. Turn the heat down and simmer for 20 mins.


– Add garam masala, ground almonds and salt to taste.


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