Description
Chicken Korma is a creamy and mildly spiced Indian curry featuring tender chicken in a luscious sauce made with coconut cream, yogurt, and ground almonds. It’s quick to make and perfect for a comforting weeknight dinner.
Ingredients
2 tbsp ghee or sunflower oil
1 onion, peeled and finely chopped
3 chicken breasts (approx. 525g/1.1lbs), cut into bite-size pieces
2 cloves garlic, peeled and minced
2 tsp minced ginger
1 tsp ground cumin
1 ½ tsp ground coriander
1 ½ tsp garam masala
½ tsp mild chili powder (optional)
½ tsp turmeric
¼ tsp salt
¼ tsp white pepper
2 tbsp tomato puree (paste)
120 ml (½ cup) full-fat plain yogurt
120 ml (½ cup) coconut cream
2 tbsp ground almonds
1 tbsp sugar
60 ml (4 tbsp) double (heavy) cream
2 tbsp freshly chopped coriander (cilantro) (for garnish)
Boiled rice and/or chapati (to serve)
Instructions
- Heat the ghee or sunflower oil in a large frying pan over medium heat.
- Add the chopped onion and cook for 5 minutes, stirring often, until softened.
- Add the chicken breast pieces and cook for about 5 minutes, stirring occasionally, until sealed on all sides.
- Stir in the garlic, ginger, cumin, coriander, garam masala, chili powder (if using), turmeric, salt, white pepper, and tomato puree. Cook for 2 minutes, stirring to coat the chicken evenly.
- Add the yogurt, coconut cream, ground almonds, and sugar. Stir well and bring to a gentle boil. Lower the heat and simmer for 6–8 minutes, until the chicken is cooked through.
- Stir in the double (heavy) cream, then turn off the heat. The sauce should be rich and creamy.
- Serve the chicken korma topped with freshly chopped coriander (cilantro) and accompanied by boiled rice or chapati.
Notes
- For extra heat, add more chili powder or fresh chilies.
- Chicken thighs can be used for a richer flavor.
- Make it vegetarian by using paneer, tofu, or vegetables instead of chicken.
- Add chopped cashews or almonds for extra texture.
- Use full-fat yogurt for the creamiest sauce and best freezing results.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1/4 recipe (about 1 cup)
- Calories: 420
- Sugar: 8g
- Sodium: 580mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 31g
- Cholesterol: 100mg
