Chicken Korma

Chicken Korma

An easy-peasy family favourite, packed with fragrant flavours and sneaky goodness! Get your little ones involved with collecting all the spices you’ll need from the cupboard and measuring out each one.


Step 1
  • Start with a bowl, and add the Big Milk, yoghurt, garam masala, paprika, and salt and pepper. Whisk this all together until it’s completed blended. This is your marinade.
Step 2
  • Add your diced chicken to the marinade and let it chill for a little while you get on with some more prep.
Step 3
  • Using a small food processor, add the onion, garlic, and ginger and blend it up with a little water until it forms a fragrant paste.
Step 4
  • Once the chicken has marinated for about 10 minutes, take the pieces out and pop them on some kitchen roll to soak up the excess liquid. You can throw away the rest of the marinade now it’s done its job.
Step 5
  • Heat up a large pan over a medium to high heat and drizzle with some oil. Once hot, add the chicken to the pan and sear the pieces on all sides.
Step 6
  • Once the chicken is nicely sealed, remove it from the pan and put to one side (and pour over any juices from the pan to keep their flavour!)
Step 7
  • Turn down the heat a little and add the curry paste you made earlier along with the turmeric, curry powder, and tomato puree. Cook this for 5-10 minutes.
Step 8
  • Once your sauce is looking nicely reduced and concentrated, add the stock, chicken, coconut milk, and ground almonds, and let the curry simmer for 15-20 minutes until the sauce looks just right.
Step 9
  • Serve your delicious chicken korma with rice and naan, and let the family dive in!
Top Tip

This recipe is also fantastic in a slow cooker! Just move to the slow cooker when it comes to adding the stock and the chicken, and make sure the chicken is covered. It should take about 3-4 hours on low.


Arla® Big milk
200 ml
Natural yoghurt
150 g
Garam masala
1 tsp
1 tsp
Large carrot, grated
Red pepper, sliced
Diced chicken breast
650 g
Curry sauce
Large white onion, diced
Tsp garlic paste
Tsp ginger paste
Vegetable oil
2 tbsp
Ground turmeric
1 tsp
Curry powder
2 tsp
Tomato purée
2 tbsp
Ground almonds
50 g
Chicken stock
100 ml
Coconut milk
160 ml