Half-Baked by Liz  recipes, crafting, & other fun things

Navratan Korma with Chicken

December 16, 2014 / by Liz

Navratan Korma with Chicken

Navratan Korma with Chicken


  • 6 tablespoons vegetable oil, divided
  • 1/2 cup mixed nuts (I use cashews and almonds)
  • 1/4 cup raisins
  • 1 white onion, finely chopped
  • 1 garlic clove, minced
  • small piece of ginger, minced
  • 3/4 cup tomato sauce
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground turmeric
  • 3 teaspoons ground coriander
  • 2 teaspoon garam masala
  • 2 tablespoons hot red curry paste
  • 1 ½ cups water
  • 5 or 6 carrots, chopped
  • 1 green bell pepper, chopped
  • 1 cup green beans, chopped
  • 1/2 cup green peas
  • 2 cup chopped potatoes
  • 2 chicken breasts, sliced
  • 1/2 cup milk
  • 1/2 cup heavy cream
  • salt and pepper to taste


  • Place two tablespoons of oil in a large pot over medium heat. Add the nuts and raisins, and fry until the nuts are golden brown. Remove the nuts and raisins and set aside.
  • Add two more tablespoons of oil to the same pot, and fry the onion for a couple of minutes before adding the garlic and ginger; fry for one minute more.
  • Stir in the tomato sauce, cayenne pepper, turmeric, coriander, garam masala, and curry paste. Then, add the water, carrots, pepper, beans, peas, and potatoes. Bring to a boil, and simmer until the vegetables are tender.
  • Meanwhile, place the remaining oil in a frying pan over medium heat, and fry the chicken until cooked through. Season with salt and pepper.
  • Add the nuts, raisins, chicken, milk, and cream to the large pot and stir. Season with salt and pepper. Bring to a boil briefly, before serving over basmati rice.
  • *See related blog post here.

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