Royal chicken korma from A Bird in the Hand: Chicken Recipes for Every Day and Every Mood (page 146) by Diana Henry

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Notes about this recipe

  • Frenchfoodie on February 22, 2026

    Delicious. Used ready fried onions for first step and only had cashews in (no almonds) but still turned out great.

  • FJT on August 12, 2022

    My husband has been hankering for a korma as it's been a while since we got back to the UK for an Indian meal, so I thought I would treat him. This was a lot of effort, but the end result didn't taste like the korma of his dreams (apparently!) . It was a decent curry, but we didn't love it. Far too much effort for an ok meal, so won't be repeating.

  • ebalk02 on July 13, 2022

    Indeed a lot of work, but tasty. Ended up needing quite a bit of salt and I added some honey. Not sure I'd make this again.

  • sosayi on January 07, 2019

    I'd echo all of Foodycat's notes. Definitely time consuming, but oh so worth it. Made over Christmas at the family's house and my father (who claimed to not like Indian food) is now a convert. So complex in flavors.

  • Foodycat on April 15, 2015

    My heart sank when I read the method for this - it has several processes - but the flavour is so good it is definitely worthwhile. One of the best curries I've ever made. It's aromatic without being hot, so it's a good one for people who don't think they like spicy food.

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