Chicken Korma

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  • 1 Pound of Skinkless Crysbro Chicken drumsticks
  • 1 ½ cup thinly sliced onion
  • ¾ cup plain yoghurt
  • 2 tablespoons of ginger or garlic paste
  • 1 sliced tomato
  • ¼ cup cashews (soaked in water for 2 hours)
  • Salt to taste
  • 1 cup of fresh milk
  • ½ teaspoon sugar
  • ½ cup oil
  • 4 cloves
  • 4 cardamon
  • 2 bay leaves
  • ½ teaspoon cumin seeds
  • 1 piece of cinnamon
  • 1 tablespoon coriander powder
  • 1 tablespoon chillie powder
  • ½ teaspoon turmeric
  • ½ teaspoon garam masala


  1. In a pan, heat the oil. Add the onions and cook until it turns golden brown. Remove the onions and place them on a piece of paper to absorb any extra oil.
  2. Reduce the temperature and add the tomato, ginger/garlic paste, and all the whole spices (cardamon, cloves, cinnamon, cumin seeds) and fry until they are mushy.
  3. Add salt, sugar, and the rest of the spices and give it a stir. Then add the Chicken, and give the curry a good stir. Put a lid on it and cook for a few minutes.
  4. In the meantime, combine yogurt, fried onions, and cashews in a puree.
  5. Mix everything together after adding the purée to the chicken. Cover and cook for a few minutes afterwards.
  6. Stir in the milk, and cover the pan, and simmer for another 10 minutes, or until oil begins to float to the surface. Add a little more milk if you’d like more gravy and serve!
Nethmi Rodrigo

Nethmi Rodrigo

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