Chicken Korma

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd's Great Curries

By Keith Floyd

Published 2004

  • About

To make this even richer, stir in a little heavy cream just before serving.


  • 3 lb/1.4 kg chicken, jointed
  • scant cup


Melt the ghee in a large pan and cook the onions until golden brown. Remove from the pan with a slotted spoon and put to one side.

Add all the spices and the garlic to the pan and cook until brown, then throw in the chicken and salt and cook until browned.

Add the yogurt, bay leaves, and stock and return the fried onions to the pan, then bring to a boil. Reduce the heat, then co