The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
LEON's Black Cardamom Chicken Korma
LEON's black cardamom chicken korma is big on flavour. Free-range chicken thighs simmer away in a rich korma sauce of creamy coconut and a flavour-packed spice paste. Vitamin-dense kale brings the green. Top it off with a quick pickled carrot, studded with sweet raisins and desiccated coconut, for the final flourish.
High protein
7 plants
Serving size
Ingredients
- 4 tbsp tomato purée
- 2 tbsp apple cider vinegar
- 4 tbsp korma paste (Mustard) (Water, Curry Powder (Coriander, Turmeric, Fenugreek, Chilli, Sea Salt, Fennel, Cumin, Mustard, Black Pepper), Sunflower Oil, Tomato Puree, Garlic, Ginger, Date Syrup, Salt, Desiccated Coconut, Coriander Leaf, Acetic Acid, Ground Turmeric, Ground Cumin, Cornflour)
- 4 tbsp desiccated coconut
- 80g sliced kale
- 2 carrot
- 40g raisins (Raisins, Sunflower Oil)
- 600g British Free Range chicken thighs
- 6 black cardamom pods
- 160g brown rice (brown rice (100%))
- 80g creamed coconut
- 2 onion
- 1½ x green cardamom powder (green cardamom powder)
Nutritional Information
Calories: 704
Protein: 40g
Carbs: 57g
Fat: 36g
LEON's Black Cardamom Chicken Korma
LEON's black cardamom chicken korma is big on flavour. Free-range chicken thighs simmer away in a rich korma sauce of creamy coconut and a flavour-packed spice paste. Vitamin-dense kale brings the green. Top it off with a quick pickled carrot, studded with sweet raisins and desiccated coconut, for the final flourish.
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Cooking Instructions
- Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 25-30 mins, until cooked, then drain.
- Dice the chicken into 2-3cm chunks. Crush the cardamon pods with the back of a knife. Heat a large frying pan with 2 tsp oil on medium-high heat. Add the chicken and cardamon pods and cook for 5-6 mins, until golden.
- Boil a kettle. Cut the onion into 2cm chunks. Pick any large pieces of stalk from the kale and roughly chop. Add the onion to the chicken pan and cook for 4 mins, to soften. Stir in the korma paste, tomato puree and green cardamon powder.
- Add the creamed coconut, half the desiccated coconut and 500ml boiling water. Bring to a boil, then simmer for 10-12 mins, until the sauce thickens and the chicken is cooked. Add the kale in the final 2 mins of cooking to wilt. Season with sea salt to taste.
- Make the pickled carrot; coarsely grate the carrot. Place in a bowl and mix with the raisins, vinegar, remaining desiccated coconut and a pinch of sea salt.
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear. Cook for longer if necessary. Once cooked, carefully remove the black cardamon pods from the curry.
- Serve the rice in bowls alongside the chicken korma and pickled carrot.
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