Fruity Chicken [Korma Style]

This Fruity Chicken is based on korma recipes. I cook it with ground almonds, coconut milk, raisins, bananas, and make it mildly spiced so even children can enjoy it.
By 8 years ago



Fruity Chicken – a Twist on a Chicken Korma


Although we have always described this dish as a chicken korma in my family, I have realised that curry specialists may disapprove of this.

That is why I decided to investigate the subject further.

From “Ultimate Curry Bible” by Madhur Jaffrey, I learnt there are three variations of korma:

  1. In India, Pakistan, and Bangladesh, korma suggest a rich dish cooked with loads of yoghurt, expensive spices (nutmeg, cardamom or saffron) and nuts.
  2. Malaysian version uses yoghurt as well, but also coconut milk and fresh green chillies.
  3. But if you order korma in an Indian restaurant elsewhere in the world, you will most probably get a mild, creamy dish.

Comparing the below version with the three characteristics, I can say it has something in common with each one: there are almonds, coconut milk and chilli there, and the course is pretty mild and rich, too.

But there are also some unorthodox additions like raisins and bananas. Therefore calling it korma-style is probably a much better idea.

However, this Fruity Chicken Korma Style is authentically delicious even though this is not an authentic dish.

And what if you would like to have this Fruity Chicken “take-away style” {I mean more than one delicious, Indian meal at the time? You can serve it together with this yummy and easy to prepare Dhal 😉




Fruity Chicken [Korma Style]

Agnieszka Weiner
A delicious chicken dish korma style: with ground almonds, coconut milk, chilli, raisins and bananas.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Indian
Servings 4 people
Calories 799 kcal


  • 1 onion roughly chopped,
  • 0.5-1 red chilli deseeded and roughly chopped,
  • 2 cloves garlic crushed,
  • 2 tbsp mild curry powder
  • 1 tsp turmeric
  • 3 cm ginger peeled and roughly chopped,
  • 2 tbsp olive oil
  • 500 g chicken thighs skinless and boneless, cut into 2-3 cm pieces,
  • 1 cinnamon stick
  • 400 ml coconut milk
  • 150 ml stock (chicken or vegetable)
  • 150 g raisins
  • 50 g ground almonds
  • 2 bananas small and not overripe, peeled and cut into half-slices
  • fresh parsley chopped


  • Put the onion, chilli, garlic, curry, turmeric and ginger into a food processor or blender and whizz everything together until you get a paste. You may have to add 1 tbsp of olive oil if the paste is too difficult to whizz.
  • In a heavy pan, heat up the olive oil, add the paste and fry it stirring for 1 minute.
  • Add the chicken pieces and fry them for 5 minutes on medium heat, stirring often to coat in the paste and prevent from burning.
  • Add the cinnamon stick, coconut milk and stock, bring everything to boil and cook for approx. 20 minutes.
  • Stir in the raisins and almonds, check the seasoning and add bananas.
  • Serve with rice sprinkled with chopped parsley.


Serving: 1portionCalories: 799kcalCarbohydrates: 56gProtein: 28gFat: 56gSaturated Fat: 26gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 123mgSodium: 274mgPotassium: 1128mgFiber: 8gSugar: 10gVitamin A: 302IUVitamin C: 19mgCalcium: 102mgIron: 7mg
Keyword fruity chicken, korma
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