Indian Korma






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45 minutes


  1. Korma pasta for one portion, approx. 4 people. (But like I said…. it's smart to make multiple portions so you can freeze some pasta for busy times!)
  2. 1 small handful of almonds (other nuts or seeds can also be used as an alternative)
  3. 1 small handful of fresh coriander (take all the stems if necessary and save the leafy end to put on top of the dish at the end – there is plenty of flavor in the stems too)
  4. 2 cloves of garlic
  5. 2 teaspoons chili powder
  6. 1 large tablespoon of fresh, grated ginger (ground can also be used as an alternative – I always have ground ginger in the cupboard if I don't have time to go to the greengrocer)
  7. 2 tablespoons coconut oil (alternatively another flavor-neutral oil)
  8. 1 can of tomato paste
  9. 1 large teaspoon cumin
  10. 1 large teaspoon ground coriander
  11. 3 teaspoons garam masala
  12. 2 teaspoons of salt
  13. 1 tablespoon honey (alternatively sugar)

Remaining ingredients

  1. 600 grams of chicken (all cuts can be used according to taste and preference) OR 600 grams of sweet potatoes - or whatever else you prefer as a meat substitute. (Korma works super well as a vegetarian dish, as all the hot spices dominate a lot)
  2. 1 tin of chickpeas (including the water)
  3. 1 can of coconut milk (not light)
  4. 1 large, finely chopped onion (optionally run it in the mini-chopper, now that you have minced it earlier :-))

Turmeric rice

  1. 3 dl basmati rice
  2. 1/2 tsp (ground) ginger
  3. 1/2 teaspoon ground coriander
  4. 1 teaspoon of salt
  5. 1 handful of small raisins
  6. 2 tbsp olive oil
  7. 1 tablespoon lemon juice
  8. 1 teaspoon turmeric

      Course of action

      Korma pasta: Take your mini chopper, blender or food processor and blend all ingredients to a uniform mass. It should be a bit "pesto"-like in consistency, so add water until you reach the right consistency.

      Preparation: Fry the chicken (or the potatoes... or whatever you choose to use) and the onion in a pan. Add the korma paste and heat through. Add the chickpeas (including the water) and coconut milk and let it simmer for 20-30 minutes.

      Turmeric rice: mix all the ingredients and mix it with the cooked rice.

      Top with chopped almonds and coriander, and possibly eat with mango chutney and naan bread.



        Can be served with

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