Indian Chicken Korma Recipe Video

chicken cooked in coconut gravy


Preparation Time25 MinCooking Time40 Min
Ready In1 Hr 5 MinDifficulty LevelMedium
Health IndexAverageServings4
DishMain Ingredient,
Interest Group


 Chicken500 Gram
 Poppy seeds/Cashew2 Tablespoon
 Chopped green chilies2
 Grated coconut1 Cup (16 tbs)
 Cooking oil2 Tablespoon
 Coriander leaves1 Bunch (100 gm)
 Coriander powder1 Tablespoon
 Cumin powder1 Teaspoon
 Curd1 Cup (16 tbs)
 Curry leaves sprig1
 Finely chopped onion2
 Garam masala3
 Garlic – ginger paste1 Teaspoon
 Garlic paste1 Teaspoon
 Pepper1 1⁄2 Teaspoon
 Salt To Taste
 Turmeric1 Pinch
 Yogurt1 1⁄2 Cup (24 tbs)


1. In a big frying pan heat oil, add whole garam masala, mustard seeds, cumin seeds and when they crackle add onions and fry well until they turn golden brown.
2. Now add the turmeric powder, ginger garlic paste and fry till the raw flavor of the ginger garlic goes.
3. Add curry leaves and chopped green chilies. After a few minutes, add the coconut and cashew nut paste, cook over slow flame as cashew nut paste can get burnt fast.
4. Cook till oil oozes and then add the whisked yogurt, cumin powder, coriander powder and mix.
5. Add the chicken pieces and mix well. Add pepper powder mix and cover the pan with a lid and cook over a slow flame till done.
6. Add cream if you desire.
7. Serve hot with chopped coriander as garnish.

Editors Review

Indian Chicken Korma is one of the most popular curries all over India. It is cooked in a different manner in different parts of the country. This video shows a Southern version of this delicacy. Take a look and try it out. The coconut adds magic to this dish.



Anonymous says :

Great recipe. Just stop using non stick pans, they are coated with fluoride...
Posted on: 24 June 2012 - 11:11am

Purpleblock says :

What is "3 piece Garam Masala"? Normally garam massala is a number of whole spices toasted and removed after flavouring the oil or toasted and ground and used at the end of the dish as a powder. Please explain.
Posted on: 26 January 2012 - 11:35am
Samina Tapia profile page

Samina Tapia says :

Hi Purpleblock, in this recipe, the chef means whole garam masala; cardamom, cinnamon, cloves (3 pieces of each). These are added to the hot oil. Watch the video rather than following the written directions. The process is well explained there and you get a fair idea of how to make the gravy.
Posted on: 31 January 2012 - 12:05pm

Anonymous says :

I made this for the first time following his exact instructions(minus the cashews) and it was FABULOUS!!!!!I had to bring my laptop in the kitchen with me and i kept posing and rewinding. Good job!
Posted on: 26 January 2010 - 7:28pm

Anonymous says :

wow....this seem very complicate to cook if I can try!
Posted on: 19 January 2010 - 11:44pm

Anonymous says :

trust me its not...its worth the trouble u take....i tried it...its with chappathis....
Posted on: 26 January 2010 - 2:28am

Anonymous says :

jus the recipe i was looking for..sure gonna try it this way....thanks chef...can cream be substituted for coconut
Posted on: 31 December 2009 - 3:55am

Minraydus says :

This is a great recipe. I've tried it once already, and it was delicious (eventhough I was missing a couple of ingredients!) and relatively easy for an Indian dish. Am doing it for the second time tonight. As for those of you who had difficulty understanding the chef's accent ... well, be patient, listen carefully a few times, and you'll get it. That's what makes international cooking fun, dudes!
Posted on: 6 December 2009 - 2:53pm

Anonymous says :

I think he's great, and so is his accent, if he spoke oxford English it wouldn't be the same, after all it is Indian food he's cooking.
Posted on: 18 November 2009 - 10:44am

Anonymous says :

I think he spoke quite well :)
Posted on: 30 September 2009 - 1:10pm