Chicken Korma


This recipe is based on one from David Smith's excellent site. I have adapted his creation to suit my tastes and preferences. It makes a very nice creamy mild curry. This recipe is Gluten-free and contains no preservatives.



  1. Heat a little of the oil in a large heavy frying pan then fry the chicken pieces over moderate heat until they are sealed and have turned white. Remove them from the pan and set aside.
  2. Heat the rest of the oil in a heavy pan over moderate heat then put in the cinamon and cardamon and stir for a few minutes.
  3. Turn the heat to low then add the Basic Curry Sauce, chili powder, tomato paste and salt. You can add a little more tomato paste if the colour isn't rich enough, but no more than another half teaspoon.
  4. Add the chicken pieces and some water, then simmer on a low heat for 20-30 minutes, stirring from time to time. Add hot water if the sauce gets too dry.
  5. Finally, add the cream and heat through. By the end of the cooking the sauce should be silky and not too thick.