This is a great, easy korma recipe to have on hand. It is creamy, coconutty and mild and I have kept it white to reflect the flavours coming your way. This korma is based on one from Hyderabad which uses a lot of different nuts and seeds, I have picked just sesame here to ring a change but if you don’t have or like sesame seeds/tahini paste, leave it out, it will still taste great or you could add some pine nuts or peanuts instead.  If you are an Indian food aficionado and have whole spices close to hand, add 2 black and 6 green cardamom pods, 3 cloves and a cinnamon stick for a better flavour (you can cut back on the prepared garam masala then). I serve this with store-bought crispy shallots that I keep at home and some Indian breads or pilaf.  Serves 4


  • 8 skinless chicken thigh fillets or 4 breasts, cut into large cubes 
  • 4 tbsp vegetable oil
  • 1 tsp black cumin seeds (optional, if you have it)
  • 2 medium-large onions, finely sliced
  • 200g plain yoghurt
  • 40g roughly chopped ginger 
  • 4 fat cloves of garlic, peeled and grated into a paste 
  • 40g ground almonds (or blanched) or cashew nuts
  • 70g block of creamed coconut
  • 75-100ml single cream or to taste
  • 2 tsp garam masala
  • ½ tsp freshly ground black pepper and salt to taste
  • 3 tsp tahini paste or to taste (you can also dry roast 2 tbsp of sesame seeds and grind) (optional, see 
  • above)
  • Small handful of chopped fresh coriander



  1. Blend together the ginger, yoghurt, coconut, nuts and seasoning.  
  2. Heat the oil in a large non-stick saucepan and black cumin seeds and follow 30 seconds later with the 
  3. onions;  cook until soft and just browning at the edges. Add the garlic and cook for 1-2 minutes or 
  4. until it smells cooked. Add the yoghurt mix and cook, stirring, until it comes to a boil. Simmer, 
  5. stirring very often until it reduces completely and releases oil back into the pan, around 15 minutes. 
  6. Add the chicken, spices, tahini and seasoning  and about 200ml water and bring to the boil. Simmer 
  7. until the chicken is cooked, around 5-6 minutes. Take off the heat, stir in the cream and coriander. 
  8. Taste and adjust seasoning and serve.