Chicken Korma


Chicken Korma

The Korma is a curry for almost anyone with it's mild but deliciously creamy and sweet flavours, it can be cooked with various meats such as Chicken Tikka as well as Paneer, Vegetables or Tofu.

This recipe covers cooking the Korma sauce from scratch, without requiring base gravy using simple and easy to find ingredients.

Best served with Pilau Rice and / or Naan.

For best results cook in an aluminium saucepan on a gas hob.

Serves 2 with Rice.


Prep Group Quantity Item
1 tablespoon Vegetable Oil
1 medium White/Brown Onion
1 1/4 teaspoon Salt
1 1/4 teaspoon Coriander Powder
1 1/4 teaspoon Cumin Powder
1 1/4 teaspoon Turmeric Powder
1 1 tablespoon Tomato Paste
300 ml Water
2 3 tablespoons Sugar
2 6 tablespoons Maggi Coconut Milk Powder
~1-200 grams Meat / Vegetables / Paneer / etc (pre-cooked)
100 millilitres Single Cream
2 tablespoons Ground Almonds

Notes on the ingredients

It is possible to cook curries without oil by carefully adding water as needed.

Double cream can be used instead of single cream to make the dish richer.

The ground almonds can easily be omitted without materially impacting the end result.

It is often easier to precook the meat or paneer as it means the quality and texture of the meat and sauce can be controlled independently without overcooking the meat.

Vegetables could be cooked in the sauce but some (eg mushrooms) could make it quite watery.


Puree the onion using a blender, the smoother they are the smoother the sauce will be. Alternatively they can be grated or chopped.

Fill a jug with 300 ml water.

It can be convenient to measure out the cream and almonds but they can also be added to taste.

Group 1

Measure out the the following together into a small dish:

  • Salt (1/4 tsp)
  • Coriander powder (1/4 tsp)
  • Cumin powder (1/4 tsp)
  • Turmeric powder (1/4 tsp)
  • Tomato paste (1 tbsp)

Group 2

Measure out the Maggi Coconut Milk Power (6 tbsp) and Sugar (3 tbsp) into another dish.


Step 1

After heating the oil on a medium flame add the pureed onion and fry gently until they start to soften and brown.

Step 2

Add the ingredients from Group 1 (the salt, spices and tomato puree) and stir it in quickly. Fry gently for a minute without burning the spices.

Step 3

Add Group 2 (coconut milk powder and sugar) and start slowly adding the water stirring continuously.

Step 4

At this stage, if desired add more sugar or coconut powder to taste.

Cook down the sauce on a low to medium heat to thicken the sauce to the desired consistency. Regularly scrape the sauce from the sides of the pan into the rest of the sauce and stir often.

Step 5

Once the sauce is at the desired consistency turn the heat down to low and add the cream once it is no longer bubbling.

Step 6

Finally, add the precooked protein/veg, stirring it into the sauce to coat it thoroughly.

Serve once heated through.