Easy Chicken Korma
This Easy Chicken Korma is a creamy, comforting curry full of gentle spices, coconut cream, and yogurt. It’s quick to make, family-friendly, and tastes just like your favorite restaurant version—no marinating or fuss required.
Equipment
- Large Skillet or Saucepan
Ingredients
Main Ingredients
- 2 tbsp ghee or sunflower oil
- 1 onion finely chopped
- 3 chicken breasts chopped into bite-sized pieces
- 2 cloves garlic minced
- 2 tsp minced ginger
- 1 tsp ground cumin
- 1.5 tsp ground coriander
- 1.5 tsp garam masala
- 0.5 tsp mild chili powder optional
- 0.5 tsp turmeric
- 0.25 tsp salt
- 0.25 tsp white pepper
- 2 tbsp tomato puree
- 0.5 cup full-fat plain yogurt
- 0.5 cup coconut cream
- 2 tbsp ground almonds
- 1 tbsp sugar
- 4 tbsp double (heavy) cream to finish
- fresh coriander (cilantro) for garnish
Instructions
- Heat ghee or oil in a large pan over medium heat. Add chopped onion and cook until soft and translucent.
- Add chicken pieces and cook until sealed on all sides. Don’t brown; just seal in juices.
- Stir in garlic, ginger, cumin, coriander, garam masala, chili powder, turmeric, salt, and white pepper. Cook until fragrant.
- Add tomato puree and stir until chicken is coated with the spice mix.
- Pour in yogurt, coconut cream, ground almonds, and sugar. Stir and bring to a gentle boil.
- Reduce heat and simmer for 6–8 minutes until chicken is cooked and sauce thickens.
- Turn off heat and stir in double cream gently for a silky finish.
- Garnish with chopped coriander and serve hot with rice or naan.
Notes
For extra richness, stir in more coconut cream or almonds. This dish freezes well and makes excellent leftovers. Always serve with warm naan or fluffy basmati for the full experience!
Nutrition
Calories: 520kcalCarbohydrates: 12gProtein: 38gFat: 35gSaturated Fat: 18gCholesterol: 140mgSodium: 360mgPotassium: 720mgFiber: 2gSugar: 6gVitamin A: 580IUVitamin C: 5mgCalcium: 110mgIron: 2.8mg
Tried this recipe?Let us know how it was!