Googie’s Kitchen presents Chicken Korma from Scratch

Chicken Korma from Scratch

At the weekends I like to experiment with different dinners that we love to eat. Recently, I made a vegetable korma for a week day meal. It was delicious so I decided to turn it into a chicken korma. We really enjoy eating curries as part of our weekly menu but normally we have a vegan or vegetarian one during the week. To eat a chicken korma on a Saturday night is definitely a treat for us.

As many of you know, I gave up processed foods and sugars in 2015 and as part of that process it meant not eating takeaways too. Plus I’m now gluten intolerant so I’m never sure of what they put in a takeaway. That’s also why we don’t order them anymore. However, now I’m learning how to make delicious curries at home I no longer feel like I’m missing that takeaway night.

Plus I made Bombay Potato and a Quinoa Peshwari Bread to eat with the curry. It was so much more tasty than the takeaway any day. Now, I realise I had to cook the dish in the first place but I thought next time I cook this dish I’ll make double and freeze it. At least one of the dishes will be more like takeaway night. Below is the video and recipe for you.

Chicken Korma from Scratch

What’s your favourite Indian meal? Let me know in the comments below and please don’t forget to like and follow me.

Chicken Korma with boiled brown rice and quinoa peshwari bread


  • Sharp Knife
  • Chopping board
  • Vegetable peeler
  • Blender
  • Colander
  • Teaspoon
  • Tablespoon

Ingredients for the sauce

  • Spring onions x 4
  • Garlic cloves x 2
  • Ginger x 1 inch piece
  • Red chilli x 1 – 2
  • Cashew nuts x 100g
  • Cumin seeds x 1 tsp
  • Coconut milk/drink x 500mls

Method for the sauce

  • Remove the tops and tails from the spring onion and slice into 1/2 centimetre pieces.
  • Remove the skin from the garlic and remove the skin from the ginger using a vegetable peeler.
  • Cut the green stalk from the chilli and slice down the middle.
  • It’s optional but you can remove the seeds from the chilli/chillies.
  • Now put all these ingredients into the blender along with the cashew nuts and coconut milk.
  • Blend until the sauce is smooth.
  • Set aside.

Ingredients for the curry

  • Onion x 1
  • Garlic x 2 cloves
  • Butternut squash x 1
  • Carrots x 2
  • Courgette x 2
  • Red pepper x 2
  • Cooked chicken or sliced raw chicken breasts x 500g
  • Spinach x 4 large handfuls
  • Fresh coriander x 1 large handful
  • Mild curry powder x 2 teaspoons
  • Ground turmeric x 1 tsp
  • Ground ginger x 1 tsp
  • Ground coriander x 1 tsp
  • Ground cinnamon x 1/2 tsp
  • Chicken or vegetable stock x 500mls
  • Honey x 2 tbsp
  • Salt and pepper to taste
  • Yogurt x 2 tbsp per portion if too hot

Method for the Korma

  • Start by peeling the butternut squash using a vegetable peeler.
  • Slice the butternut squash length ways and remove the seeds.
  • Now cut the butternut squash into 1 centimetre pieces.
  • Peel and cut the carrots and courgettes into 1/2 centimetre chunks.
  • Cut the top from the peppers and remove the green stalk.
  • Remove the core and seeds from the inside then slice the pepper.
  • Slice and cut the peppers into small squares.
  • Remove the skin from the onion and slice thinly.
  • Next remove the skin from the garlic and slice the cloves.
  • Put a large pan on a high heat and add oil.
  • Spread the oil around the base of the pan with a plastic brush.
  • Wait for the pan to heat through and add the onions.
  • Fry the onions until they become translucent/see through.
  • It should take about 5 minutes or so.
  • Add in the garlic and fry for a further 2 minutes or so.
  • If using uncooked/raw chicken breasts sliced, put the chicken in now and fry until it becomes golden brown
  • Now put in the butternut squash, carrots, courgettes and red pepper.
  • Fry these ingredients for another 2 minutes or until they start to soften.
  • Sprinkle over the mild curry powder, ground turmeric, ground ginger, ground coriander and ground cinnamon.
  • Pour over the sauce set aside earlier and the chicken or vegetable stock.
  • Finally add the honey.
  • Stir these ingredients together.
  • Leave on the hob for 30 – 40 minutes.
  • If using cooked chicken add it in 5 minutes before you would like to serve along with the spinach.
  • Then serve with quinoa, rice or my bombay potatoes (coming soon to my blog) and enjoy.
Chicken Korma with boiled brown rice and quinoa peshwari bread

Chicken Korma was a big success in this house. As I mentioned earlier we ate this dinner with a slice of Quinoa Peshwari Bread. It was very well received by my husband Howard, especially the peshwari bread. Howard loves Peshwari Naan from the takeaway and he is always asking for my version. So when I served this for dinner there were no complaints. My son Ted was not so keen. He enjoyed the korma and the rice. But he was not a fan of the bread. Oh well, two out of three ain’t bad. However you decide to eat this dish or whoever you decide to test it on, as always, please enjoy. Thank you. xxx