This Chicken Korma is a creamy, mild, and aromatic curry that is perfect for anyone who loves Indian flavors without the intense heat. Tender chunks of chicken are simmered in a luscious sauce made from yogurt, coconut cream, and ground almonds, creating a rich and velvety texture.
Infused with warming spices like cardamom and cumin, this restaurant-quality dish is comforting, slightly sweet, and ready in under 30 minutes.
Recipe Details
- Flavor Profile: A mild and fragrant curry with sweet undertones from coconut and almonds, balanced by savory spices like garam masala and ginger.
- Texture: The sauce is thick, creamy, and nutty, coating the tender chicken bites perfectly.
- Time: 10 minutes prep, 20 minutes cook time.
- Difficulty: Easy. It involves sautéing aromatics and simmering a sauce.
What You’ll Need
To make this recipe, you will need a large frying pan or skillet to cook the chicken and build the sauce. A sharp knife is essential for chopping the onion and chicken. The ingredients rely on pantry spices, fresh poultry, and rich dairy elements like ghee, yogurt, and coconut cream to achieve that authentic Korma taste.
Ingredient Notes
- Chicken Breasts – Use boneless, skinless breasts cut into bite-size chunks. They cook quickly and stay tender in the creamy sauce.
- Ghee – Clarified butter (ghee) provides an authentic, nutty flavor base. Sunflower oil is a neutral substitute if needed.
- Spices – A blend of cumin, coriander, garam masala, turmeric, and mild chilli powder creates the curry’s foundation without adding too much heat.
- Aromatics – Fresh onion, garlic, and ginger are non-negotiable for building a savory base.
- Tomato Puree (Paste) – Adds a hint of acidity and deep color to the pale sauce.
- Coconut Cream – This is the thick cream from the top of a can of coconut milk. It adds tropical sweetness and richness.
- Yogurt – Full-fat plain yogurt adds tang and tenderizes the chicken.
- Ground Almonds – Almond meal or ground almonds thicken the sauce and give it a signature nutty texture.
- Double (Heavy) Cream – A final splash adds a luxurious, glossy finish.
Add-ins and Substitutions
- Protein – Chicken thighs can be used for a juicier bite, or swap the meat for paneer or vegetables for a vegetarian version.
- Nuts – Cashew nuts (ground into a paste) are a traditional alternative to almonds in Korma recipes.
- Spice Level – If you prefer zero heat, simply omit the mild chilli powder. For a kick, add cayenne pepper.
How to Make Chicken Korma
- Sauté Onion: Heat the ghee (or oil) in a large frying pan over a medium heat until hot. Add the finely chopped onion and cook for 5 minutes, stirring often, until softened and translucent.
- Seal Chicken: Add the chopped chicken breasts to the pan and cook for 5 minutes, stirring occasionally, until the chicken is sealed and white on the outside.
- Bloom Spices: Add the minced garlic, minced ginger, ground cumin, ground coriander, garam masala, chilli powder, turmeric, salt, white pepper, and tomato puree. Cook for 2 minutes, stirring constantly, to coat the chicken and cook out the raw spice flavor.
- Simmer Sauce: Add the yogurt, coconut cream, ground almonds, and sugar. Stir everything together well. Bring the mixture to a gentle boil, then reduce heat and simmer for 6-8 minutes, until the chicken is cooked through and the sauce has thickened.
- Finish: Stir in the double (heavy) cream to make the sauce extra velvety, then turn off the heat.
- Serve: Sprinkle with fresh chopped coriander (cilantro) and serve hot with boiled rice and/or chapati.
Pro Tip: When adding the yogurt, make sure the heat isn’t too high and stir it in slowly. This prevents the yogurt from splitting or curdling in the hot pan, ensuring a smooth sauce.
Recipe Tips
- Coconut Cream: Don’t shake the can of coconut milk before opening. Scoop the thick white cream from the top for the richest flavor. Save the water for smoothies!
- Ground Almonds: If you can’t find ground almonds, you can blitz flaked almonds or whole blanched almonds in a food processor until they resemble fine crumbs.
- Resting: Let the curry sit for 5 minutes after cooking. The sauce will thicken slightly and the flavors will meld together beautifully.
FAQs
- Is Korma spicy? No, Korma is traditionally very mild. The small amount of chilli powder adds warmth rather than heat.
- Can I use low-fat yogurt? It is not recommended. Low-fat yogurt is more likely to curdle when heated and won’t provide the same creamy texture.
- Can I freeze this? Yes, Chicken Korma freezes well. Cool completely, transfer to an airtight container, and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Serving Suggestions
- Rice: Basmati rice or pilau rice are the perfect fluffy companions.
- Bread: Use warm naan, chapati, or roti to scoop up the thick sauce.
- Side Dish: Onion bhajis or vegetable samosas make great starters.
Make This Recipe in Advance
- Marinade: You can coat the chicken in the yogurt and spices a few hours ahead to tenderize it further.
- Reheating: Reheat gently on the stove. If the sauce has thickened too much in the fridge, add a splash of water or coconut milk to loosen it up.
Chicken Korma
- Total Time: 30 minutes
- Yield: 4 Servings 1x
Description
This Chicken Korma is a creamy, mild, and aromatic curry that is perfect for anyone who loves Indian flavors without the intense heat. Tender chunks of chicken are simmered in a luscious sauce made from yogurt, coconut cream, and ground almonds, creating a rich and velvety texture. Infused with warming spices like cardamom and cumin, this restaurant-quality dish is comforting, slightly sweet, and ready in under 30 minutes.
Ingredients
The Base & Chicken
- 2 tablespoons ghee (or sunflower oil)
- 1 onion, finely chopped
- 3 chicken breasts (approx. 1.1 lbs / 525g), chopped into bite-size chunks
- 2 cloves garlic, minced
- 2 teaspoons fresh ginger, minced
The Spice Blend
- 1 1/2 teaspoons ground coriander
- 1 1/2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon mild chili powder (optional for warmth)
- 1/4 teaspoon white pepper
- 1/4 teaspoon salt
The Creamy Sauce
- 2 tablespoons tomato puree (tomato paste)
- 1/2 cup (120 ml) full-fat plain yogurt
- 1/2 cup (120 ml) coconut cream (thick cream from the top of a can)
- 2 tablespoons ground almonds (almond meal)
- 1 tablespoon sugar
- 4 tablespoons (60 ml) double cream (heavy cream)
Instructions
Sauté Onion
Heat the ghee in a large frying pan over medium heat.
Cook
Add the chopped onion and sauté for 5 minutes, stirring often, until softened and translucent.
Seal Chicken
Add the chopped chicken chunks to the pan. Cook: Stir occasionally for 5 minutes until the chicken is sealed and white on the outside.
Bloom Spices
Add the minced garlic, ginger, cumin, coriander, garam masala, chili powder, turmeric, salt, white pepper, and tomato puree. Cook: Stir constantly for 2 minutes to coat the chicken and cook out the raw spice flavor.
Simmer Sauce
Stir in the yogurt, coconut cream, ground almonds, and sugar. Simmer: Bring to a gentle boil, then reduce heat and simmer for 6–8 minutes. The chicken should be cooked through and the sauce thickened.
Finish
Stir in the heavy cream (double cream) to create a glossy, velvety finish. Turn off the heat.
Serve
Sprinkle with fresh chopped coriander (cilantro) and serve hot with rice or chapati.
Notes
Yogurt Tip: When adding the yogurt (Step 4), ensure the heat isn’t too high and stir it in slowly. This prevents the yogurt from “splitting” or curdling, ensuring a smooth sauce.
Coconut Cream: Do not shake your can of coconut milk before opening. Spoon out the thick, white cream that settles at the top this provides the richness needed for a Korma.
Nut Substitute: If you can’t find ground almonds, you can blitz flaked or blanched almonds in a food processor until fine. For a traditional variation, cashew paste also works beautifully.
Spice Level: Korma is famously mild. The chili powder here adds flavor depth rather than heat. If cooking for very sensitive palates or children, you can omit it entirely.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner / Curry
- Method: Stovetop
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1/4 of Recipe
- Calories: 450
- Sugar: 8g
- Sodium: 380mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg
Keywords: chicken korma recipe, mild chicken curry, creamy indian curry, almond chicken curry, coconut korma, easy curry recipes, 30 minute indian food
