Mum's Chicken Korma Curry

A slightly spicy, savory curry that brings the flavors of South Asia. This recipe has been in my family for generations.

Korma curry is the perfect dish for a relaxing dinner with a friend or a significant other. You know the kind of dinner that’s filled with loads of laughter and lots of memories. The kind of dinner that starts off as a quick bite but ends with two spoons, a pint of ice cream, and a large pot of coffee.


  • 1 medium onion (cut in quarters and make 1/4 inch-thick slices)
  • 6 tablespoons canola oil
  • 2 tablespoon ghee (clarified butter)
  • ½ teaspoon salt
  • 1 lb. chicken bone-in cut into 8-10 pieces
  • 2 teaspoons ginger paste
  • 2 teaspoons garlic paste
  • ½ tablespoon red chili powder (optional)
  • 1 teaspoon coriander powder
  • ½ teaspoon cumin powder
  • 2 teaspoon Shan’s Korma Masala
  • 2 cardamom pods
  • 2 whole cloves
  • 3-4 whole black peppercorns
  • 4 -5 almonds (ground)
  • ½ cup yogurt
  • 1 tablespoon julienned ginger
  • ½ teaspoon Kewra Essence
  • ½ teaspoon Garam masala


  1. Start by heating the oil and ghee in a Dutch oven on medium heat and fry the onions with ¼ teaspoon salt for 10 minutes or until they just start to get golden brown. Remove the onions with a slotted spoon and place on a paper napkin to absorb any excess oil. They should start crisping up within a few minutes.
  2. With the oil remaining in the pot, brown the chicken and cook completely through. Remove the chicken onto a plate.
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