Chicken korma is one of my favorite Indian dishes! It’s a mild creamy curry made with tender pieces of chicken simmered in a rich yogurt-based sauce infused with warm aromatic spices. The complex flavors and melt-in-your-mouth texture make chicken korma an amazing weeknight dinner option.
I’ve perfected my easy homemade chicken korma recipe over the years. In this article, I’ll share my step-by-step method and pro tips for making restaurant-quality chicken korma right in your own kitchen.
Ingredients Needed For Chicken Korma
To make chicken korma at home, you’ll need:
- Boneless, skinless chicken breasts, thighs or tenderloins cut into bite-size pieces
- Yellow onion, finely chopped
- Garlic cloves, minced
- Fresh ginger, minced
- Spices like garam masala, ground cumin, ground coriander, ground turmeric, chili powder
- Canned full-fat coconut milk
- Greek yogurt
- Tomato paste
- Unsweetened almond flour (optional)
- Sugar
- Heavy cream
- Vegetable oil for cooking
- Salt and pepper
- Fresh cilantro for garnish
The spices are essential for developing the signature korma flavor profile. Always use fresh garlic and ginger too – the pre-minced versions just don’t provide the same aromatic quality.
My Step-By-Step Method For Chicken Korma
Here is my easy method for making flawless chicken korma at home in just 30 minutes:
1. Cook the Onions
- Heat vegetable oil in a large skillet over medium heat. Add the finely chopped onion and cook for 5 minutes until softened and starting to turn golden brown.
2. Brown the Chicken
- Add the bite-sized chicken pieces to the skillet. Cook for 5 minutes, stirring occasionally, until the chicken is browned on the outside but not fully cooked through yet.
3. Bloom the Spices
- Next, stir in the minced garlic, ginger, garam masala, cumin, coriander, turmeric, chili powder and tomato paste. Cook for 2 more minutes to lightly toast the spices and bring out their essential oils.
4. Make the Sauce
- Pour in the Greek yogurt, coconut milk, almond flour if using, and sugar. Let simmer for 8-10 minutes to thicken up.
5. Finish with Cream
- Finally, stir in the heavy cream and season with salt and pepper to taste. Simmer briefly just until warmed through.
6. Garnish and Serve
- Garnish with fresh chopped cilantro. Serve over basmati rice. Enjoy!
Pro Tips For Making The Best Chicken Korma
Here are some of my best tips for perfecting your chicken korma at home:
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Use full-fat coconut milk – the creamy part at the top of the can is key for adding velvety richness. Always place the can upside down before opening to get all the thick cream.
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Marinate the chicken – for extra flavor, marinate the chicken pieces in the spices, yogurt, and a touch of oil for at least 30 minutes before cooking.
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Toast the spices – blooming the spices briefly in oil intensifies their flavor. Just don’t burn them!
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Simmer the sauce – let it gradually reduce and thicken for maximum flavor concentration.
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Finish with cream – stirring in cream or half-and-half at the end adds luxurious richness and texture.
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Adjust the heat – add more chili powder or cayenne if you want some spice – traditional korma is mild.
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Use a nonstick pan – the creamy sauce won’t stick as easily. Avoid cast iron or stainless steel.
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Add nuts – for texture, stir in cashews or slivered almonds before serving.
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Fresh herbs are best – cilantro, mint, or scallions nicely complement the flavors.
Serving Suggestions For Chicken Korma
Chicken korma tastes amazing when served:
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Over steaming white or brown basmati rice
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With warm naan bread for dipping in the luscious sauce
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Alongside fresh chopped salad or raita yogurt dip
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With roasted vegetables like cauliflower or carrots
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Garnished with toasted cashews or slivered almonds
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Accompanied by mango chutney for contrasting sweetness
Storing and Freezing Leftover Chicken Korma
The leftovers actually taste even better the next day once the flavors have had time to develop fully. Here are some storage tips:
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Let cool completely before storing in a sealed container in the fridge for up to 4 days.
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Freeze extra portions for up to 3 months. Thaw overnight before gently reheating on the stovetop.
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When reheating, add a splash of cream or water to loosen up the sauce as needed.
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Avoid microwaving which can make the sauce separate – reheat gently in a saucepan instead.
Why I Love Making Homemade Chicken Korma
Here’s why I think everyone should try making chicken korma at home:
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It’s an easy 30-minute weeknight dinner that still feels special.
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You can control the ingredients – no mystery curries or stabilizers.
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It’s budget-friendly compared to takeout or restaurants.
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The aromatics and spices provide amazing flavor complexity.
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The creamy, mildly spiced sauce appeals to both kids and adults.
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You can customize the heat level and ingredients to your taste.
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It leaves your home smelling incredible!
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The leftovers make easy packed lunches or quick meals.
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Impress guests by serving a homemade Indian restaurant favorite.
Ingredients2 tablespoons sunflower oil1 cinnamon stick, broken up into small pieces2 onions, roughly chopped1 green chile, roughly chopped2 garlic cloves, roughly chopped1-inch piece of fresh root ginger, peeled and roughly chopped50g (⅓ cup) cashew nuts (about 28 cashews)1 tablespoon white poppy seeds (see headnote)100ml (3 1⁄2 fl oz) water1 teaspoon salt1 teaspoon garam masala1 teaspoon chile powder200ml (7fl oz) boiling water650g (1lb 7oz) boneless, skinless chicken thighs, cut into 5cm (2 inch) pieces1 tablespoon heavy cream¾ cup fresh cilantro leaves, finely chopped
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Step 1
Heat the oil in a pan and add the cinnamon. Once it starts to sizzle, add the onions with the green chile and cook over a medium heat for 5 minutes until they start to color.
Step 2
Add the garlic, ginger and cashew nuts and cook over a medium heat for 5 minutes until lightly golden. Stir in the poppy seeds and then pour in the measured water.
Step 3
Transfer the mixture to a blender and blitz until smooth, then return to the pan.
Step 4
Stir in the salt, ground spices and measured boiling water then add the chicken pieces. Cover and cook over a medium heat for about 10 to 15 minutes, until the chicken is cooked through.
Step 5
Add the cream and cilantro, then serve.
From
My super simple Chicken Korma recipe, ready in less than 30 minutes!
FAQ
How to make chicken korma at home?
- Heat oil in a med saucepan.
- Add onion cook until soft.
- Add Patak’s Korma Spice Paste, ginger and garlic. …
- Add 50ml water, bring to the boil, cover, cook for 5 minutes.
- Add chicken and fry until sealed.
- Add coconut milk, double cream and a pinch of sugar (optional)
- Simmer for 15 minutes.
What is a korma sauce made of?
A creamy, indulgent curry with a delicate sweetness. Yoghurt, cashew nuts and almonds form a rich base, while cardamom, rose water, and a whisper of saffron elevate this gentle, comforting classic.
What is inside chicken korma?
Coconut Milk (coconut extract, water, citric acid), Cooked Chicken (18%) (Chicken (96%), Maize Starch, Salt), Peas (17%), Cauliflower (17%), Onion, Chopped …
What is korma usually made of?
A korma can be mildly spiced or fiery and may use lamb, goat meat, chicken, beef or game; some kormas combine meat and vegetables, such as spinach and turnip.
What is Easy Chicken Korma?
Easy Chicken Korma Recipe, a restaurant-style Indian curry with a rich, creamy homemade sauce made with coconut milk and earthy spices. It’s a mild curry dish that is easy to make, and a great chicken dinner recipe for the whole family. That I love curries is surely an understatement. I love them!
How to make chicken korma curry at home?
An easy chicken korma recipe made with diced chicken breasts (or leftover roast chicken), store-bought korma curry paste, ground almonds, and double cream. It’s mild, creamy, and ready in just 30 minutes! Serve with basmati rice, naan bread, and mango chutney for a delicious kid-friendly curry feast at home! Would you like to save this?
How long does it take to cook chicken korma?
Mild and creamy with just a touch of spice, this Easy Chicken Korma is perfect for kids and those who don’t like their curries too hot. This simple curry recipe is very easy to make and takes just 25 minutes – ideal for busy weeknights! Put the olive oil in a wide, deep saucepan and add the sliced onions.
What is Indian chicken korma?
Authentic Chicken Korma recipe for an easy fragrant chicken curry with chicken thighs, tomato paste, Greek yogurt and lots of Indian spices. Indian Cuisine is known for curries filled with prominent spice profiles and a creamy, velvety texture like Butter Chicken, Chicken Tikka Masala, and this amazing Indian Chicken Korma recipe.
What to serve with chicken korma?
Rice, nice kind of flatbread or poppadoms are the best sides for chicken korma. If you’ve tried my EASY CHICKEN KORMA RECIPE or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
How do you make korma sauce?
Chicken: Use boneless, skinless chicken thigh pieces. Onions, ginger, and garlic: Red or pink onions must be used to make korma. I have used ginger garlic paste; however, you can use grated fresh ginger and minced garlic. Yogurt and heavy cream: Yogurt is added when cooking the korma sauce. Heavy cream is optional and added as a finishing touch.