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Tuesday, June 26, 2018

Chicken Korma ~ Homestyle Chicken Curry

Chicken Curry Homestyle
Chicken Korma

"Rest when you are weary, refresh and renew yourself, your body, your mind and your spirit. Then get back to work." - Ralph Marston
 This is exactly what I did since past few days. To get back refreshed, I had to take a break and slow down for some time. And by the way, let me tell you...I am here today after a long break😉. Mid Ramadan, I stopped all my blogging activities and had scheduled some posts for the social media to keep the visitors coming. If you have noticed, I have taken a break from posting videos too.

I feel this withdrawal is much needed as I could feel that my work is getting stagnant and also saturated in some way or the other. I also see my fellow bloggers who actually apologize for taking a much-needed break, which I feel is needless. Instead of shaming yourself for not showing up, just let everyone know what you were up to and start from where you have left. This also shows that bloggers are no different from their readers and as human as they are.

To give that fresh and new look, I had to pull back for some time. Another reason for me to take a break was also due to the relocation of our home. I have now shifted to an apartment which has more daylight, whereas, in my previous house, all my photo and video shoots were done with the artificial light source which was quite challenging. It also made me proficient in understanding the manual settings of the camera. Not that I have mastered it, but yes I know I am learning and growing every single day by taking small baby steps. Now I need to experiment in every corner of the house and also at different hours as the light keeps changing throughout the day.

Homestyle Chicken Curry
Chicken Korma

Now coming to the post of Chicken Korma, this is my first post after shifting to my new house. Even though I have the luxury of daylight, I was so nervous and completely lost while clicking the pictures. This recipe post deserved a video, but I feel I need some more time to get used to my new space.

Chicken Korma recipe is a traditional one which I inherited from my mother in law. During my early days of cooking, I struggled a lot to get this brilliant yellow color. Every time I attempted this curry, I would always end up with a dark brown color. Well, I now possess all the secrets to prepare a perfect traditional coastal style Chicken korma with coconut as the base with subtle flavors of garam masala and creaminess from nuts and coconut milk...can't make it sound more divine than this.

Chicken Curry ~ Homestyle Chicken Curry
Homestyle Chicken Curry

Tips for making a perfect Korma

  • While making the curry paste, always add coconut at the end so that it does not touch the pan directly and keep stirring with other spices. Make sure the coconut does not get a brown color. Fry till the coconut is just dry and it becomes easier to grind.
  • Do not add very thick extract of coconut milk, let it be of medium consistency. Adding coconut milk is optional. 
  • Do not add too many almonds as it will make the curry too thick and rich.
  • Add less green chilies while making the curry paste, and if you need more spice, you can always add chopped chilies while the curry is cooking.
  • For korma or any chicken curry, always cut chicken into small pieces for more taste and use with bones rather than boneless.

Chicken Korma

Homestyle Chicken Curry cooked in Indian style with a blend of spices, coconut, and green chilies served with steamed rice or pulao.

Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 to 45 minutes
1 cup = 250 ml capacity
Serves 4


1-kilogram chicken, cut into small pieces
1 medium onion, sliced
1 medium tomato, chopped
1 teaspoon ginger & garlic paste, combined
1/2 teaspoon turmeric powder
1/2 teaspoon garam masala powder
1/2 cup coconut milk (optional)
1 tablespoon lemon juice
5 tablespoon cooking oil

Curry Paste
1 cup freshly grated coconut
4 to 5 green chilies, or according to taste
1 tablespoon chopped garlic
1 tablespoon chopped ginger
1 small onion, chopped
1 tablespoon fennel seeds (Badi Saunf)
1 tablespoon coriander seeds
3 green cardamom
1-inch piece of cinnamon stick
5 almonds

For Garnish
Chopped coriander leaves
Fried onion


1. Curry Paste: Heat 1 tablespoon oil and toast coriander seeds, fennel seeds, cardamom and cinnamon for few seconds. Then add chopped green chilies, ginger, garlic and onion. Once it turns soft and aromatic, add grated coconut and roast for few seconds. Make sure that the coconut does not change color or else the curry will turn dark. Cool and grind to a smooth paste along with peeled and chopped almonds or 1 tablespoon of almond powder and adding very less water.
2. Heat oil in a saucepan and fry sliced onion till light golden. Then add ginger & garlic paste followed by chopped tomato. Fry till the oil separates and then add the chicken pieces, turmeric powder, and salt. Stir fry on medium high heat for 1 minute. Add 2 cups of water and cook on medium flame till chicken is half done (10 minutes). Open the lid and add the curry paste, garam masala powder, lemon juice, salt if needed, coconut milk and chopped coriander leaves. You can also add more chopped green chilies if needed and adjust the consistency of the curry by adding more water.
3. Place the lid and cook the curry on a slow flame for 5 more minutes or until the chicken is fully cooked.
4. Garnish with chopped coriander leaves and fried onion.
5. Serve hot with steamed rice, pulao or naan.

Step by step pictures

You might like:

Aloo Gosht 

Black Chickpea Curry

Butter Chicken

Shahi Mutton Korma

Spicy Fish Curry

Kerala Chicken Stew

Coastal Fish Curry

Dhaba style Chicken Curry

Goan Prawn Curry

Kori Rotti Chicken Curry

Mutton Nihari

Mutton Red Curry

Moong Curry


  1. Everybody needs a break for sure! I am also waiting for my full break when I go home end of July, hehe... The pictures do show a difference in the lighting, it looks so much better.. I am sure you are going to rock with some lovely recipes... I love how this korma looks, just that correct consistency to pour into rice or dip the naan... delicious!

    1. Thanks Rafee for your lovely feedback...wish you happy vacations and a safe journey