Chicken Korma

Well, you have to make it to know this simply
 tastes and smells delicious!

I totally love Indian food, but it’s so hard to get it here in my region....not to mention the prices they ask. Today i saw at the indian restaurant that this dish costs 16,90 euro each person. I think i payed about 15 euro for everything. That means for 4 persons! 

The moment i see that, i start to think....why don’t i make this myself?
Cause it can not be that hard, right? no it wasn’t!!

I always have a lot of spices in stock. Cause i cook very versatile. Make sure you get these spices to create the taste. This is totally made from scratch. No premade things, no sugars, no other unhealthy things. You simply know what you are going to eat and i think that is just awesome!
Even on a friday evening, it does not take that much time. No marinating. simple cooking.

Well let me tell you how i did it. This is my own version, as some ingredients i could not find or some ingredients i simply did not like. Cooking is being creative, it’s achieving the best results with what you have. 

Again, i will color the Belgian named ingredients in Blue for my Belgian friends :)


1 kg of chicken breast in cubes of about 3 cm
2 red onions sliced
1 1/2 tsp salt
6 garlic cloves
1 green chili
2,5 cm cinnamon stick (or powder) (Kaneel)
1/2 fresh coconut
2,5 cm fresh ginger (Gember)
1 tsp fennel (Venkelzaad)
2 tbsp cumin seed (Komijnzaad)
1 tsp Turmeric (Kurkuma)
1 tsp chili powder
1 tbsp Coriander powder (Koriander poeder)
2 tomatoes chopped
4 tbsp of coconut oil
50 ml of yoghurt
Some extra water (about 50 ml
Fresh Coriander

TIP : if you like it spicy, remember that yoghurt neutralizes the spicy taste. Add more chili to make it hotter.


1. Heat up a pan or casserole with the coconut oil and add the sliced onions. 
Glaze them and then add 1 1/2 tsp of salt. It will help the onion to brown nicely. Leave it at middle heat and stir once in a while.

2. In the meanwhile grind or blend the fresh ginger with the garlic cloves and green chili. This will give some detail taste to your Korma sauce. 

3. When the onions are nicely browned, add the mix you just grinded and mix well. Keep the heat on medium and allow it to saute.

4. While this is sauting, make the coconut masala. Into the same bowl of the blender (i use the Mini Bowl of Magimix). Add the fresh coconut in pieces, Cinnamon, Fennel, Turmeric and a little water. so you get a smooth paste. 

5. Once the onions are browned again, add in the Coriander powder and stir well. Put the flame a bit lower and let saute for about 1 minute.

6. Add the Coconut mix and you will see it color nicely to light green/yellow. Let it saute again for a couple of minutes.

7. Now add in the chopped tomatoes and stir. Let cook for about 10 minutes on medium heat. Put the lid on the casserole as well.

8. After 10 minutes you can add the chicken cubes and yoghurt. Add a little bit of water, really not much. The chicken will loose some water too with cooking. Allow it to simmer for about 10 minutes, stirring once in a while. Once the sauce has been thickened, you will probably have to thicken the sauce even more. So, it’s not that watery. Use a sauce binder from a brand you know....till it’s thicken enough. Decorate with some fresh Coriander on top.

TIP : You can also marinate your chicken with the yoghurt (spiced with Coriander) and then add it this way to the sauce. You can also leave the tomatoes if you don’t like it.

Experiment and see what you come up with :-)

In Pictures