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