Description
This Easy Homemade Chicken Korma recipe offers a rich and creamy Indian-inspired curry made with tender chicken breasts simmered in a fragrant blend of spices, yogurt, coconut cream, and ground almonds. Perfectly balanced with gentle warmth from mild chili powder and finished with double cream, this comforting dish is ideal to serve with fluffy rice or warm flatbread like chapati or naan for a satisfying meal ready in just 30 minutes.
Ingredients
Units
Scale
For the Chicken Korma:
- 2 tbsp ghee or sunflower oil
- 1 onion, peeled and finely chopped
- 3 chicken breasts (approx. 525g / 1.1 lbs), cut into bite-sized pieces
- 2 garlic cloves, peeled and minced
- 2 tsp minced ginger
- 1 tsp ground cumin
- 1 1/2 tsp ground coriander
- 1 1/2 tsp garam masala
- 1/2 tsp mild chili powder (optional, for gentle warmth)
- 1/2 tsp ground turmeric
- 1/4 tsp salt
- 1/4 tsp white pepper
- 2 tbsp tomato purée (paste)
- 1/2 cup (120 ml) full-fat plain or natural yogurt
- 1/2 cup (120 ml) coconut cream
- 2 tbsp ground almonds
- 1 tbsp sugar
- 4 tbsp (60 ml) double (heavy) cream
To Serve:
- 2 tbsp freshly chopped coriander (cilantro)
- Boiled rice and/or flatbread (such as chapati or naan)
Instructions
- Sauté the Aromatics: Heat the ghee or sunflower oil in a large frying pan over medium heat. Add the finely chopped onion and cook for about 5 minutes, stirring often, until the onion softens and becomes translucent, releasing its sweetness.
- Brown the Chicken: Add the bite-sized chicken pieces to the pan and cook for around 5 minutes, stirring occasionally, until the chicken is sealed on all sides and takes on a light golden color, ensuring it locks in moisture and flavor.
- Add the Spices: Stir in the minced garlic and ginger along with ground cumin, coriander, garam masala, mild chili powder (if using), turmeric, salt, white pepper, and tomato purée. Cook this mixture for 2 minutes while stirring well to evenly coat the chicken and develop the aromatic spice base.
- Simmer the Sauce: Pour in the full-fat yogurt, coconut cream, ground almonds, and sugar. Stir thoroughly to combine all ingredients. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 6 to 8 minutes until the chicken is fully cooked through and tender, and the sauce thickens to a creamy consistency.
- Finish with Cream: Stir in the double (heavy) cream to add extra richness and smoothness to the korma. Remove the pan from the heat to preserve the delicate flavors and creamy texture.
- Serve: Spoon the chicken korma over boiled rice or serve alongside warm flatbread like chapati or naan. Garnish with freshly chopped coriander (cilantro) to add a fresh, herbaceous finish to the dish.
Notes
- For a dairy-free option, substitute the yogurt and double cream with coconut yogurt and additional coconut cream.
- Adjust the mild chili powder according to preferred spice level; omit for completely mild flavor.
- Coconut cream can be substituted with full-fat coconut milk for a slightly lighter sauce.
- Ground almonds help to thicken the sauce and add a subtle nutty flavor; do not omit for best texture.
- This dish pairs wonderfully with basmati rice or any soft flatbread such as naan or chapati.
