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Chicken Korma

This mild and creamy curry is traditionally served on special occasions in India. Accompany the dish with rice and poppadoms and hand round dishes of chutney, chopped onion and sliced tomato.

Image of Chicken Korma

1.5 kg (3-3 lb) chicken, cut into 8 pieces and skinned
150 g (5.3 oz) carton natural yogurt
2 cloves garlic, crushed
2 teaspoons turmeric
40 g (1 oz) butter
1 large onion, sliced
5 cm (2 inch) piece fresh root ginger, peeled and cut into thin strips
teaspoon chilli powder
1 teaspoon coriander seeds, crushed
5 whole cloves
1 teaspoon salt
5 cm (2 inch) piece cinnamon stick
2 teaspoons cornflour
142 ml (5 fl oz) carton single cream
25 g (1 oz) unsalted cashew nuts, browned


Serves: 4


Place the chicken pieces in a dish. Mix together the yogurt, garlic and turmeric and pour over the chicken. Cover and leave to marinate overnight in the refrigerator. Place the butter in a large casserole and microwave on HIGH for 1 minute. Add the onion and cook for 3 minutes. Stir the ginger, chilli powder and coriander into the onion and cook on HIGH for 1 minute. Add the chicken with its marinade, the cloves, salt and cinnamon stick, cover and cook on HIGH for 7 minutes. Stir and rearrange the chicken pieces, then cook on MEDIUM for 6 minutes. Blend the cornflour with the cream, stir into the chicken and cook on HIGH for 3 minutes. Leave to stand for 5 minutes. Sprinkle with the nuts to serve.

Preparation time: 20 minutes, plus marinating
Power setting: HIGH and MEDIUM
Cooking time: 21 minutes
Standing time: 5 minutes

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