Chicken Korma

Chicken Korma

Tuesday, 25th April 2017

By Esja Organic
For the chicken and marinade
  • 4 Organic chicken breasts
  • 3 tbs SkyrNatural yogurt
  • 2 tsp garam masala
  • 1 tsp ground coriander
  • ¼ tsp chilli powder
  • ¼ tsp cinnamon
  • ¼ tsp salt
  • 2 tsp lemon juice
  • 2 cloves garlic crushed and finely chopped
  • 2cm ginger grated
For the sauce
  • 1 tbs coconut oil / vegetable oil
  • 2 large onions chopped
  • 3 cloves garlic chopped
  • Knob of ginger chopped
  • 1 green chilli (seeds removed) chopped
  • 10 cardamom pods (seeds removed from pod and crushed in a pestle and morta)
  • 1 tbs ground cumin
  • 1 tbs ground coriander
  • 1 tsp turmeric
  • ½ tsp chilli powder
  • 1 bay leaf
  • 1 stick cinnamon
  • 4 cloves
  • 500ml water
  • 4 tbs cashew nuts
  • 4 tbs Skyr Natural yoghurt
  • 1 tbs honey


1. Preheat the oven to 180 degrees
2. Place all of the marinade ingredients into a large bowl and mix well
3. Add the chicken and ensure it is evenly coated in the marinade
4. Place the chicken onto a baking tray and bake for 20-30 minutes (depending on the size of the chicken breasts) until cooked all the way though

Meanwhile begin to make the sauce
5. Heat the oil in a large saucepan over a medium heat
6. Add the onions, garlic, ginger and chill and cook for around 10 minutes until golden
7. Add the spices, bay leaf and cinnamon stick and cook for a further 5 minutes, stirring often to stop the spices burning, add a splash of water if things begin to stick to the pan
8. Pour in the water followed by the cashew nuts and simmer for 10 minutes
9. Remove the cinnamon stick
10. Pour the sauce into a blender and blend until smooth
11. Return the sauce to the pan, add the Esja Skyr and honey and bring to a simmer for 5 minutes
When the chicken is cooked cut into large chunks and add to the sauce
Serve with rice and some greens

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