An Egyptian take on Chicken Korma served with salad and rice.

- 4

Cooking Time

-30 Min


- main course


- Medium

Preparation Time

- 20 Min


  • 3 Chicken Drumsticks 1 cup Walnuts
  • 1 Onion
  • 1 tsp Garlic
  • 1 tsp All Spice Powder
  • 1 Cinnamon Stick
  • 2 Chillies
  • 1 Lemon
  • 200 ml Chicken Stock
  • As Needed Oil
  • To Taste Salt
  • As Needed Water. For Salad: 30 gms Pomegranate Seeds
  • 10 gms Cilantro Leaves
  • 2 to 3 Cherry Tomatoes
  • 1 tsp Extra Virgin Olive Oil
  • To Taste Salt. For Accompaniment: Steamed Rice. For Garnish: Cinnamon Powder.


  1. 1

    In a deep pan warm oil add 1 sliced onion, 1 tsp finely chopped garlic, 1 tsp all spice powder, cinnamon stick and 3 chicken legs marinated in salt.
  2. 2

    In chicken add salt to taste, chicken stock and let cook.
  3. 3

    Remove the cooked chicken legs from pan and keep aside.
  4. 4

    In another pan, add water, pinch of salt, 1 cup walnuts and blanch walnuts.
  5. 5

    Add blanched walnuts to the broth and blend the mixture to a very fine paste.
  6. 6

    Strain the mix in the pan, add chicken pieces into the gravy and let it cook.
  7. 7

    Add half slit chillies and ½ lemon juice in the gravy.
  8. 8

    For Salad ,In a bowl, add pomegranate seeds, coriander leaves, roughly mashed cherry tomatoes, extra virgin olive oil, salt to taste and toss.
  9. 9

    For Serving, In a plate add steamed rice and garnish with cooked chillies from gravy, place chicken legs around the rice, pour some gravy over the chicken pieces and add salad to SHERKASEYA.
  10. 10

    Sprinkle little cinnamon powder over it.

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