Chicken Korma

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd on Oz

By Keith Floyd

Published 1991

  • About

For me Chicken Korma embodies the mild, mystical flavours of the East.


  • 175 ml (6 fl oz) natural yoghurt
  • 2 teaspoons ground turmeric


Mix together the yoghurt, turmeric and 1 of the cloves of garlic. Put the chicken pieces in a shallow dish (not aluminium) and pour over the yoghurt mixture. Cover and leave to marinate in a cool place, preferably overnight.

Heat the ghee or oil in a heavy-based pan and fry the remaining garlic and onion for about 3–4 minutes, until soft. Throw in all the spices and salt and cook for 3