Authentic homemade chicken korma, creamy, succulent, and subtly spiced, is an absolute dream of a dish. If you're a fan of Indian food, this classic dish should be at the top of your list.
It's the kind of recipe that wins around the doubters. That's because, instead of being fiery hot, it has a gentle fragrance, rich taste, and creamy consistency that never fails.
You can make this classic curry recipe in your kitchen with a careful selection of spices and the proper steps. Want to know how? Read on!
Why you'll love this chicken korma recipe
- It's the authentic homemade version of one of the most popular curries.
- There are so many incredible spices, all of which harmonize for a flavor out of this world.
- It's an amazing leftover recipe. It actually tastes better the next day once the flavors have had a chance to settle.
- This easy chicken korma recipe gives you great transferrable cooking skills. Once you've mastered this one, you can use your skills to make other incredible curries.
Equipment needed
There are several important kitchen items you'll need to make this delicious chicken korma recipe:
- Korma curry serving dishes - excellent for any type of korma curry
- Serving bowls - I enjoy my curries most in deep bowls. You can also use the bowls for rice.
- Pestle and mortar - if you like to make curries from scratch, then you definitely need a pestle and mortar! It will help you release maximum flavor
- Roti and chapati machine - you can finally make your own fresh rotis!
- Rice cooker - go for this if you are not the best cook when it comes to rice
How to make chicken korma
Make the korma curry paste first, then assemble the rest of the ingredients.
Gently fry the onions in the oil until softened.
Fry the curry paste until the aromas are released.
Add the chicken and stir until everything is browned.
Add the yogurt and simmer until the chicken is cooked.
Add the cream and let it bubble for a few minutes. Serve immediately. Enjoy!
Top tips
Don't allow the onion, garlic, or spices to burn on the bottom of the pan. This will give the dish a bitter flavor. Instead, add a splash of water if anything starts to catch on the bottom.
What to serve with chicken korma
Sides
There are plenty of great sides that can elevate this chicken korma recipe. Here are just a few options:
- Steamed basmati rice is the classic side, but pilau rice is also an option
- Try a bhindi or potato bhaji for a match made in heaven!
- Make your own peshwari naan or Kashmiri naan
- For a bit of extra heat, check out this chutney with a killer zing!
- Looking for something a little richer? Try this amazing rice
- For a bit of variety, I like to add a cucumber raita. The cucumber raita is a cooling agent and will refresh your palate.
Toppings
There are a few toppings that would be perfect for this chicken korma. For instance, you need to consider the following toppings:
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- fresh coriander leaves or these coriander substitutes
- almond flakes
- coconut shavings or grated coconut (will complement the creamy flavor of the korma)
- fresh green chilies (if you really would like some chili)
- spinach
- coconut cream
Drinks
An Indian beer would make an ideal accompaniment to this Indian chicken korma. If you prefer wine, try a South African red like Pinotage, Cabernet Sauvignon, or Shiraz, all of which complement the creaminess and subtle spices.
Variations to this recipe
- Protein Variations: Instead of chicken, you can use lamb, beef korma, or even shrimp. For a vegetarian version, consider paneer, tofu, or a mix of vegetables like cauliflower, carrots, and peas.
- Dairy-Free Version: Substitute Greek yogurt and double cream with coconut milk or a dairy-free yogurt alternative to make this recipe vegan or dairy-free.
- Spicier Korma: Increase the amount of green chillies in your korma paste or add some red chili powder for a spicier version.
- Nut-Free Version: If you're avoiding nuts, omit the cashew nuts from the korma paste and consider adding a bit more coconut to retain the creamy texture.
Popular substitutions
- Greek Yogurt: If you don't have Greek yogurt, regular plain yogurt will work, though it might be less thick.
- Double Cream: Heavy cream can be used as an alternative to double cream.
- Coconut milk: You can substitute the double cream with coconut milk to make the chicken korma curry lighter. Even though the double cream adds that richness we love so much because it is a thickening agent, the coconut milk will do the same.
- Brown Sugar: If brown sugar is unavailable, you can use white sugar or honey as a sweetener. Adjust the amount to your taste.
- Vegetable Oil: Any neutral oil like canola or sunflower oil can be used instead of vegetable oil.
- Nuts: Feel free to swap the nuts around. You can change the cashews for blanched almonds or even use almond butter instead.
- Spices: You can use curry powder in place of garam masala.
- Ginger garlic paste: Use this in place of fresh garlic and ginger if you prefer.
Top tips
- Gentle Simmering: Be sure to simmer the curry gently after adding the yogurt and cream to prevent curdling.
- Thickening Sauce: If the sauce isn’t thickening to your liking, let it simmer for a few more minutes. Alternatively, a small amount of cornstarch mixed with water can be added to thicken it.
- Balancing Flavors: The key to an authentic chicken korma is balancing the creaminess with the spice levels, so don’t hesitate to adjust the quantities of cream, yogurt, and spices to suit your taste.
What is a korma?
A traditional korma is a mildly spicy creamy curry made with meat, fish, or vegetables, various spices, and cream and yogurt.
How do you thicken a korma?
If you face consistency issues, a little trick might help you. First, if your chicken korma curry is too runny, just add a bit of desiccated coconut.
Can I use store bought korma paste?
Of course. If you're pressed for time, use a ready-made korma paste. For best results, you can make your own curry paste from scratch. It is surprisingly easy to prepare, and the hardest part is sourcing all the ingredients, but they are all readily available in supermarkets.
What cut of chicken should you use for chicken?
For this recipe, I've chosen boneless chicken in the form of chicken breasts chopped into small chunks.
I recommend goingighs or chicken legs if you prefer bone-in chicken with chicken th.
Can you cook chicken korma in a slow cooker?
Have you ever cooked an Indian recipe in a slow cooker before? I've used the slow cooker mainly for soup and softening those vegetables.
For example, I like to make slow-cooker sweet potato soup. You can find it here. You could add the korma spice mix or some masala spices to the soup and turn it into a starter.
Nonetheless, the slow cooker will make the chicken and other ingredients tender.
Can this chicken korma recipe be made in advance?
Yes, in fact, making it ahead of time will help the flavours to meld together, making the dish even more delicious.
How do you store chicken korma?
Refrigeration: Store any leftovers in an airtight container in the refrigerator. They should be consumed within 3-4 days. Curries taste better on the second or third day because the flavors fuse together. Don't believe me?
Please look at my leftover turkey curry recipe here and try it yourself. The flavors are much better the next day, I promise!
Freezing: This dish can be frozen for 2-3 months. Freeze in portion-sized containers for easy thawing and reheating. Note that the sauce's texture might change slightly upon thawing due to the dairy content.
More delicious curry recipes
Are you a fan of Indian cuisine? Don't stop with this chicken korma! There are so many incredible recipes that you can make. Look at the list below for inspiration – you'll never look back!
- Chicken tikka – another classic chicken curry, chicken tikka masala is a luscious rich curry that tastes even better when homemade.
- Easy chicken curry – if you're unsure about making Indian curries, this is the recipe to go for. It's simple and quick, perfect for a first-time curry maker.
- Lamb massaman curry - this mild curry is made with lamb and warm spices such as nutmeg and star anise, a unique curry flavor profile.
- Mixed vegetable curry - get your fill of veggies in this mixed vegetable curry that doesn't lack flavor in the absence of meat.
- Monkfish curry - this curry is made with meaty monkfish and loads of spices
- Sweet potato curry with mushrooms and spinach - full of West African spices, this easy vegetable curry is filled with healthy ingredients and lots of deliciousness.
- Coconut fish curry - this Keralan dish takes a unique blend of flavors such as green mango, ginger, and chilies and puts them in a creamy coconut sauce over sea bass.
📖 Recipe
Chicken Korma
- Total Time: 1 hour
- Yield: 8 portions 1x
- Diet: Gluten Free
Description
Chicken korma is one of the most popular Indian takeaway dishes. Want to learn how to master this amazing recipe at home? Here is your chance!
Ingredients
Korma Paste
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- Seeds from 10 cardamom pods
- 2 tbsp vegetable oil
- 4 cloves of garlic, peeled
- 2 inches of fresh ginger, peeled
- 2 tbsp concentrated tomato puree
- 2 green chillies, washed and tops removed
- 2 oz cashew nuts
- 8 sprigs of coriander
- 3 tbsp desiccated coconut
- 1 tbsp garam masala
- 1 tsp ground turmeric
Chicken Korma
- 2.2 lbs chicken breast, chopped
- 2 tbsp vegetable oil
- 1 large onion, peeled and finely chopped
- korma curry paste (use the whole batch)
- â…” cup Greek yogurt
- â…” cup double cream
- 1 tbsp brown sugar
- salt, to taste
Instructions
For the Korma Paste:
- Begin by heating the vegetable oil in a frying pan over medium heat. Add the cumin seeds, coriander seeds, and cardamom seeds. Gently fry these spices, stirring occasionally, until their aromas are released and the air is filled with their fragrant scent. This usually takes a few minutes.
- Once the spices are fragrant, remove the pan from the heat and allow the spices to cool down.
- In a food processor, combine the cooled spice mix with the garlic, ginger, tomato puree, green chillies, cashew nuts, coriander sprigs, desiccated coconut, garam masala, and ground turmeric.
- Process these ingredients to form a relatively smooth paste. Depending on the consistency, you may need to add a small splash of water to assist the blending process.
- Once the paste is ready, it can be used in your favorite dishes just like a store-bought korma curry paste.
For the Chicken Korma:
- Heat 1 tablespoon of the vegetable oil in a large frying pan over high heat. Sear the chopped chicken in batches until each piece is golden brown. Avoid crowding the pan to ensure even cooking. Once seared, remove the chicken from the pan and set aside.
- Reduce the heat to medium and add the remaining 1 tablespoon of oil to the pan. Gently fry the chopped onion until it becomes soft and translucent. If the onions start to stick, add a little more oil.
- Stir in the korma curry paste with the softened onions. Let it fry for about 3 minutes, stirring occasionally. This process will help release the flavors and aromas of the spices in the paste.
- Return the seared chicken and its juices to the pan, mixing it well with the onion and paste mixture. Then, stir in the Greek yogurt, ensuring the chicken is well coated.
- Allow the mixture to simmer gently over low heat for about 10 minutes. This slow cooking helps the chicken absorb the flavors.
- After 10 minutes, add the double cream and brown sugar to the pan. Stir well to combine all the ingredients.
- Continue to simmer the korma for an additional 5 minutes. During this time, the sauce should thicken slightly and the chicken will be cooked through.
- Taste the sauce and add salt as needed to suit your preference.
- Serve the chicken korma immediately, ideally with rice, naan bread, or your choice of accompaniment.
Notes
- Marinate for Flavor: Optionally marinate the chicken in a little yogurt and korma paste for added flavor before cooking.
- Sauce Consistency: Adjust the sauce's thickness with water or chicken stock if too thick. If too thin, let it simmer longer to reduce.
- Taste and Adjust: Regularly taste and adjust the seasoning with salt or sugar as needed.
- Garnishes: Enhance the dish with garnishes like fresh cilantro, garam masala, or almond slivers.
- Dairy-Free Options: For a dairy-free version, substitute Greek yogurt and double cream with coconut milk.
- Protein Variations: Swap chicken for lamb, beef, shrimp, paneer, tofu, or vegetables like cauliflower and peas.
- Refrigeration and Freezing: Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 2-3 months.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Curry
- Method: Pan Fry
- Cuisine: Indian
Nutrition
- Serving Size:
- Calories: 373
- Sugar: 4.1 g
- Sodium: 82.3 mg
- Fat: 20.2 g
- Saturated Fat: 10.9 g
- Trans Fat: 0.1 g
- Carbohydrates: 10.5 g
- Fiber: 2.2 g
- Protein: 36.8 g
- Cholesterol: 117.8 mg
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Samantha porter
I tried this recipe but half way down it say about yoghurt but how much and which yoghurt should i use
Michelle Minnaar
Thanks for pointing out my omission, Samantha. You need 125ml (1/2 cup) Greek yogurt.
Stacey
I'm not sure if I'm missing it ir it's just not there, but how much yoghurt do you say?
Samantha porter
The lady has just emailed me it's 1/2 cup of Greek yoghurt
Edward
One word for this dish is YUM!!
Created this for my curry night with friends and my friends were asking for the recipe afterwards. Cooked this along with the saag aloo from on here and they were both big successes.
John S
Chopped onions on the base and then layered stewing steak on top in the slow cooker. Made the paste, fried this in some oil to release the flavours, blended this slowly with a can of coconut milk other that cream etc (and the sugar) to get a good sauce.
Poured the mixture over the meat and onions in the slow cooker with a 1/4 cup of ground almonds, gave it a good stir, 8 hours of cooking on low, wow, what a meal.
Thank you for the recipe
michelle
you're welcome!
Natalie Crossan
I lik chicken korma with pilau rice 🙂 Just like they make in the restaurants x
sharon martin
to make it with fresh chicken breast but i do cheat and mostly use a pre-made sauce , i find its best when done in a slow cooker
Solange
I love a chicken korma.
Leila Benhamida
Korma is the only curry I don't like 😀
Kim Styles
I usually marinate chicken in half of the yoghurt first for a few hours and use ground cashew nuts in the recipe.
cheryl hadfield
I love chicken korma with pilau rice and homemade chips
Kirstin
Very tasty, this is about the 5th korma recipe l've tried trying to replicate our local Indian takeaway. Closest one yet. I made the paste as per recipe. We like lots of sauce so doubled the yoghurt and used 300ml light cream instead of double cream.
Michelle Minnaar
So pleased to hear you loved the recipe, Kirstin! I'm totally with you on having lots of sauce to drown pilau rice with. 🙂