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Chicken Korma

By Adrian Richardson

Chicken Korma, Adrian Richardson, Good Chef Bad Chef

Preparation : 10 min Resting : -
Cooking : 25 min Equipment :
Difficulty :
Rating :
 4 rates
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Serves 4 :
2 chicken breasts, skin off cut into 4cm dice
1 onion, roughly chopped
3 green chillies
4 spring onions
2 tspns white pepper
2 tspns garam marsala
2 tspns chilli powder
1 large knob of ginger, chopped
4 cloves garlic, crushed
¼ cup ghee
½ bunch coriander
pinch saffron
½ cup almond meal
¼ cup raisins
1 Tbspn sugar
½ cup yoghurt
500 ml chicken stock
To garnish
Blanched Almonds, chopped
1To the metal bowl, add the onion, garlic, ginger, green chillies, spring onion & coriander. Choose EXPERT, speed 13 and blend until pureed. Scrape down sides.
2Add chilli powder, pepper, saffron, garam marsala & ghee. Choose EXPERT, speed 2A/10 minutes /140°C to sweat the paste.
3Add remaining ingredients and choose EXPERT, speed 1A/15 minutes/120°C.
4Garnish with almonds & coriander. Serve with rice.
© Video and recipe by Good Chef Bad Chef

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only needs 1 chilli and half peoper and curry paste


I agree that the recipe is a bit too spicy for a korma! I would probably put in 1 tsp white pepper, 1 or 2 green chillies and only 1 tsp chilli powder next time.


Good but one green Birdseye chilli and no pepper, no chilli powder is Spicey enough. Anymore than that and it?ll blow your head off.