This Chicken Korma is a mild, creamy, and fragrant curry that’s perfect for those who prefer a gentler spice level. The tender chicken is simmered in a rich sauce made with yogurt, cream, and aromatic spices, creating a beautifully smooth texture.
It’s quick to make and pairs perfectly with basmati rice and warm naan bread. Whether you’re looking for a simple homemade korma or a restaurant-style dish, this recipe delivers a comforting and flavourful meal.
Ingredients Needed:
- 4 tbsp sunflower oil
- 2 skinless, boneless chicken breasts (280g / 9½oz), cut into 3.5cm (1½in) chunks
- 500–550g (1lb 2oz–1¼lb) skinless, boneless chicken thighs, cut into 3.5cm (1½in) chunks
- 1 onion, halved and thinly sliced
- 6 cardamom pods, slit down one side
- ½ cinnamon stick (6cm / 2½in)
- 3 garlic cloves, crushed
- 2 tsp finely grated fresh root ginger
- 1 tsp ground coriander
- 1½ tsp garam masala
- ¼ tsp turmeric
- ½ tsp mild chilli powder
- 150g (5½oz) plain, full-fat yogurt (room temperature)
- 1 tbsp ground almonds
- 4–5 tbsp double cream
- ¼ tsp freshly ground black pepper
- Salt, to taste
- Chopped fresh coriander, to garnish
How To Make Chicken Korma
- Brown the chicken: Heat 2 tbsp of oil in a large, non-stick sauté pan over medium-high heat. Add the chicken breasts and thighs and fry for 6–8 minutes, stirring occasionally, until lightly golden. Transfer to a plate and set aside.
- Cook the aromatics: Add the remaining 2 tbsp of oil to the pan. Stir in the onion, cardamom pods, cinnamon stick, garlic, and ginger, and fry for 5 minutes, until the onion starts to brown.
- Add the spices: Stir in the ground coriander, garam masala, turmeric, and chilli powder, frying for 1 minute until fragrant. Return the chicken to the pan along with any juices and cook for 2 minutes, stirring well.
- Make the sauce: Reduce the heat to medium-low. Add the yogurt gradually, stirring in one spoonful at a time to prevent curdling. Pour in 200ml (7fl oz) of water, cover, and simmer for 15–20 minutes until the chicken is tender.
- Finish the korma: Stir in the ground almonds and 3 tbsp of cream. Season with salt and black pepper, then remove the cinnamon stick. Drizzle with the remaining cream and garnish with fresh coriander before serving.
Recipe Tips
- Keeping the sauce creamy: Always bring yogurt to room temperature before adding it to the pan. Stir it in gradually over low heat to prevent curdling.
- Adjusting the consistency: The sauce should coat the chicken—if it gets too thick, add a little more water.
- Balancing the flavours: The ground almonds help thicken the sauce, while the cream adds richness. Adjust to taste for a perfect balance.
- Serving suggestions: Serve with basmati rice, naan bread, or roti for a classic korma experience.
How To Store & Reheat Leftovers
Storing in the fridge: Let the korma cool completely, then store in an airtight container for up to 3 days.
Freezing: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Warm gently in a pan over low heat, adding a splash of water or cream if needed to loosen the sauce.
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