Chicken Korma

This is another brilliant recipe from the Woodee Chef, Sue Goring, to add to your repertoire, a delicious Chicken Korma. A simple but delicious recipe.

We cooked over a 600mm mild steel Woodee Fire Pit and Stainless Steel Lid. We used kiln dried logs from Certainly Wood and one of their KindleFlamers.


  • 400g chicken thighs, skin and bone removed and cut into 4 pieces
  • 1 onion, sliced
  • Small handful of cauliflower florets, cut into small pieces
  • ½ green chilli, chopped
  • 1cm piece of fresh root ginger, peeled and chopped
  • Small brunch of fresh coriander, chopped
  • ½ tsp Turmeric
  • 1 tsp Fenugreek
  • 1 tsp Garam Masala
  • 1 tsp ground Cumin
  • 1 tsp ground Coriander
  • 1 tsp Paprika
  • 1 tbsp Tomato puree
  • 1 glove garlic, crushed
  • ½ tin of coconut milk
  • ½ tin chopped tomatoes
  • 2 tbsp ground almonds
  • A few toasted flaked almonds to garnish
  • Rapeseed oil
  • Lemon wedges
  • Salt and pepper



Let’s Cook:

  1. Add some oil to the hot cooking tray, and seal the chicken on all sides, push to one side. Add the onions with a little salt and allow to soften without browning, for about 5 minutes.
  2. Add the garlic, chilli, spices, ground almonds and mix well into the onions, and then bring in the chicken, and mix in the cauliflower.
  3. Pour over the ¾ of the coconut milk, chopped tomatoes, tomato puree, and a little water, mix well together and allow to simmer for 10- 15 mins. If the sauce evaporates away too much add some extra water.
  4. When the chicken is tender and cooked through, taste and season with salt and pepper, and finally stir in the last of the coconut milk.
  5. Serve with rice and poppadum curls, and garnish with lemon wedges, coriander leaves and sprinkle over a few flaked almonds. Enjoy!

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