Meat Free Chicken Korma

Enjoy this traditional Indian dish that’s light and flavorful and now made with plants!

  • Cook Time: 35m
  • Serves: 4


  • 1 box Fry’s Chicken-Style Strips, defrosted
  • 4 tbsp. sunflower oil
  • 1 bay leaf
  • 1 cinnamon stick
  • 2 cardamom pods
  • 4 tbsp. desiccated coconut
  • 2 onions, finely sliced
  • 4 tbsp. boiling water
  • ¾ cup cashew nuts
  • 1 c boiling water
  • 1 tbsp. crushed ginger
  • 1 tbsp. crushed garlic
  • 1 tbsp. red chilli powder
  • 1 tsp. ground coriander
  • 1 tsp. garam masala
  • 1 c coconut milk
  • Pinch of sugar
  • Salt to taste


  1. Soak cashew nuts in 1 cup of boiling water for 10 minutes. Sauté onion slices with a little oil in a non-stick pan until golden brown. Remove and drain on a paper towel.
  2. Place the 4 tablespoons of boiling water in a liquidiser with the cooked onion and process until smooth. Place onion paste in a bowl and rinse out liquidiser. Add soaked cashew nuts and water to liquidiser and process until smooth.
  3. Heat oil in a large pot on medium heat. Fry cinnamon stick, cardamom pods and bay leaf until they turn a shade darker and become fragrant. Add coconut and stir until it turns a light golden brown. Add crushed ginger and garlic and stir.
  4. Mix in the onion paste and sauté until moisture evaporates. Stir in the red chilli, coriander and garam masala. Stir for a few seconds then add strips. Coat chicken strips in the spices and fry until sealed. Sprinkle salt to taste.

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