easy chicken korma

Easy Chicken Korma has always reminded me why I love cooking—it’s simple, comforting, and full of heart. Growing up, I learned the beauty of homemade meals from my grandmother and mom, who taught me patience and joy in the kitchen. Now, I bring that same warmth to my own recipes, blending family traditions with new discoveries. This creamy, flavorful chicken korma is one of my favorites—mild enough for everyone to enjoy, yet rich with coconut, yogurt, and gentle spices. It’s proof that the best meals don’t have to be complicated—they just need love, curiosity, and a little kitchen magic.

Why You’ll Love This Recipe

This easy chicken korma is everything you want in a curry—gentle in heat but bold in flavor. It’s quick to make, forgiving to cook, and feels like something you’d order at your favorite restaurant. No long marinades, no fuss—just a simple simmer that brings all the creamy, nutty flavors together.
It’s also family-friendly and perfect for picky eaters. Adults will love the depth from the spices, while kids can enjoy the mild, creamy sauce that pairs beautifully with rice or naan.

Ingredients (Detailed & Humanized)

• 2 tbsp ghee or sunflower oil – adds richness and helps build the curry’s flavor base.
• 1 onion, finely chopped – softens to create sweetness in the sauce.
• 3 chicken breasts, chopped – tender, juicy pieces that soak up all that creamy goodness.
• 2 cloves garlic, minced – brings aromatic depth and warmth.
• 2 tsp minced ginger – adds a little zing that brightens the curry.
• 1 tsp ground cumin – earthy and fragrant, perfect for balance.
• 1½ tsp ground coriander – soft citrusy note that lifts the sauce.
• 1½ tsp garam masala – that signature Indian spice blend for warmth.
• ½ tsp mild chili powder – optional, just a hint of warmth without the burn.
• ½ tsp turmeric – gives that beautiful golden color.
• ¼ tsp salt – enhances all the natural flavors.
• ¼ tsp white pepper – subtle spice to round out the taste.
• 2 tbsp tomato puree – adds richness and depth of flavor.
• ½ cup full-fat plain yogurt – keeps it creamy and tangy.
• ½ cup coconut cream – the heart of a true korma, silky and luscious.
• 2 tbsp ground almonds – thickens the sauce with a nutty smoothness.
• 1 tbsp sugar – balances the gentle spice and acidity.
• 4 tbsp double (heavy) cream – stirred in at the end for a luxurious finish.
• Fresh coriander (cilantro) – for garnish and freshness.

Directions (Step-by-Step Cooking Guide)

Finish and serve: Sprinkle with freshly chopped coriander (cilantro) for a burst of color and freshness. Serve your easy chicken korma immediately with warm basmati rice, fluffy naan, or soft chapati—perfect for soaking up every bit of that golden, creamy sauce.

Warm the base: Begin by heating ghee or oil in a large, deep pan over medium heat. Once it shimmers and releases a light nutty aroma, add the finely chopped onion. Stir occasionally and let it soften until translucent and lightly golden. This slow cooking builds a gentle sweetness that forms the base of the curry.

Seal the chicken: Add the chopped chicken pieces and stir well. You’re not aiming to brown them—just to seal the surface so the juices stay locked inside. The chicken will begin turning opaque, and the pan will release a lovely savory aroma.

Infuse with aromatics: Add the minced garlic and ginger, stirring quickly so they don’t burn. Then sprinkle in the cumin, coriander, garam masala, mild chili powder, turmeric, salt, and white pepper. As the spices warm, they’ll release their fragrance—this is the moment that fills your kitchen with that unmistakable curry scent.

Coat with richness: Spoon in the tomato puree and stir thoroughly until every piece of chicken is coated in that deep orange-red spice blend. The mixture will start to cling beautifully to the meat, forming a flavorful paste.

Build the creamy sauce: Lower the heat slightly and pour in the full-fat yogurt, coconut cream, ground almonds, and sugar. Stir continuously as the sauce thickens—it should start to look smooth, rich, and fragrant. The almonds will naturally thicken the curry while the coconut cream adds a luscious silkiness.

Simmer to perfection: Bring the mixture to a gentle boil, then reduce to low heat and let it simmer for 6–8 minutes. Stir occasionally so it doesn’t catch on the bottom. The sauce will deepen in color, the oil will begin to separate slightly on top, and the chicken will turn tender and juicy.

Add the final touch: Turn off the heat and stir in the double (heavy) cream. This final step transforms the sauce into a glossy, velvety blanket that wraps beautifully around the chicken. You’ll see the texture become even smoother and more luxurious.

Cultural or Technique Note

Chicken korma is a beloved dish with roots in Mughlai cuisine, known for its luxurious, mildly spiced sauces enriched with nuts and dairy. It’s a gentle introduction to Indian-style curries—smooth, fragrant, and layered with warmth rather than heat. This easy version keeps all the richness of tradition but streamlines the process for busy home cooks.

Serving Suggestions

• Serve over fluffy basmati or pilau rice.
• Pair with warm garlic naan or chapati.
• Add a side of mango chutney or onion bhajis.
• Top with extra coriander and a squeeze of lemon.

Pro Tips for Success

• Always use full-fat yogurt—it prevents curdling in the sauce.
• Toast your spices briefly in oil to release deeper flavors.
• Don’t rush the simmer; the sauce thickens beautifully with patience.
• Stir the cream in off the heat for a silky texture.
• Taste and adjust salt right before serving—it makes all the difference.
• Garnish just before serving for a fresh, vibrant finish.

Common Mistakes to Avoid

Using low-fat yogurt: Low-fat yogurt tends to curdle under heat, leaving your sauce grainy instead of velvety. Always go for full-fat—it holds together beautifully and adds a richer flavor.
Skipping ground almonds: They don’t just thicken the sauce; they give korma its signature nutty depth and silky texture. Without them, the curry can taste flat.
Overcooking chicken: Once the chicken turns tender and white inside, take it off the heat. Cooking too long makes it tough and chewy.
Adding cream too early: Cream is delicate—stir it in only after turning off the heat. This keeps your sauce smooth, glossy, and lump-free.
Not stirring enough: The thick korma sauce can settle and burn at the bottom. Stir gently every minute or two to maintain that perfect consistency.

Storage & Reheating

Fridge: Store airtight in the refrigerator for 3–4 days. The flavors actually deepen overnight, making the next-day leftovers even better.
Freezer: Freeze airtight for up to 2 months. Use freezer-safe containers or bags, and label them with the date for easy tracking.
Reheat: Thaw overnight in the fridge, then warm gently on the stove over low heat. Add a splash of water or cream to bring back that silky consistency—it should taste just as comforting as when you first made it.

Frequently Asked Questions (FAQ)

Q1: Can I make this ahead of time?
Absolutely! You can prepare it a day before. Once cooled, cover and refrigerate. When reheating, add a touch of cream or water to refresh the sauce’s creamy texture.

Q2: Can I freeze chicken korma?
Yes. Use full-fat yogurt and cream, as low-fat versions may split when thawed. Defrost in the fridge overnight and reheat slowly over low heat, stirring often.

Q3: Can I double the recipe?
Definitely! It’s a great choice for meal prep or feeding a crowd. Keep the ingredient ratios consistent and allow a little extra simmering time to ensure the chicken cooks evenly.

Q4: What can I serve it with?: Classic pairings include steamed basmati rice, fluffy naan, or chapati. For a lighter twist, try serving it over roasted cauliflower or a bed of warm quinoa—it’s just as satisfying and full of flavor.

Closing Paragraph

This easy chicken korma brings restaurant-quality flavor right to your table—with none of the fuss. Every bite is creamy, aromatic, and satisfying, making it perfect for both busy weeknights and cozy weekends. Customize it with your favorite sides, and let the mild spices and silky sauce win over everyone at the table.

Final Thoughts

There’s something magical about simple recipes that feel luxurious, and this chicken korma is exactly that for me. It’s a dish I make when I want comfort without complication—a creamy, gentle curry that never fails to bring everyone to the table. I hope it becomes one of your favorites too. Follow me on Pinterest for more cozy, quick, and nostalgic recipes.