This tasty recipe for chicken korma makes a rich, creamy and mild curry that’s perfect for someone beginning their Indian food journey.
For the perfect pairing, serve with a side of Saag Bahji to impress your guests.
What Is Chicken Korma Curry?
Chicken Korma is a creamy, Indian dish that’s popular in Indian restaurants. I find that Korma recipes vary and there are no hard and fast rules of what should or should not be in a korma.
Generally, most Korma recipes contain cream or yogurt, spices and some form of nut.
It’s a mild, but flavorful dish, that makes a great starter curry to help introduce someone to the taste of Indian food, before moving on to the spicer stuff.
Why This Recipe Works
- The use of flavorful yet easy to find ingredients keeps the dish uncomplicated while tasting vibrant and complex.
- Using chicken thighs instead of breast meat keeps the meat moist and juicy.
- The use of fresh aromatics like garlic and ginger adds a depth of flavor you can’t find in dried spices.
How To Make Chicken Korma
Heat the ghee or oil in a large saucepan or frying pan and brown the chicken on all sides.
Don’t overcrowd the pan when browning the chicken. This will cause the skin to steam instead of brown.
Remove the chicken from the pan and set aside, then add the onion and cook until it starts to soften.
Add garlic and ginger and fry another minute.
Add the aromatic spices.
Coat the onion mixture and cook to release flavors before adding the chicken stock.
Add the tomato paste, ground almonds, and cream.
Return the chicken to the pan and bring to a simmer. Cook for about 15 minutes until the sauce has reduced and thickened.
Serve with chopped cilantro and rice.
Tips For Best Success
- Don’t overcrowd the pan when browning the chicken. This will cause the skin to steam instead of brown.
- After adding the spices, allow them to cook an extra minute to release their flavors.
- For an extra kick of spice, add crushed red pepper or your favorite ground chili.
Did you make this?
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Let’s Make Chicken Korma
Ingredients
- 5 boneless chicken thighs cut into bite-size pieces
- 2 tbsp ghee or vegetable oil
- 1 large onion chopped
- 3 garlic cloves minced
- 1 tablespoon fresh ginger grated
- 1 teaspoon ground cardamom
- 1 teaspoon garam masala
- 1/8 teaspoon ground cloves
- 1 teaspoon ground coriander
- ¼ teaspoon ground allspice
- 1½ teaspoons ground cumin
- ½ teaspoon ground turmeric
- 2 teaspoon tomato paste
- 1/4 cup ground almonds
- 1/2 cup chicken stock
- 2/3 cup heavy cream [double cream]
- salt and freshly ground black pepper
- chopped cilantro [coriander] for serving
Instructions
- Heat the ghee or oil in a large saucepan or frying pan. Once hot brown the chicken on all sides. Remove from the pan and set aside.
- Add the onion and cook until it starts to soften. Add garlic and ginger and fry another minute.
- Add the spices and coat the onion mixture. Cook another minute to release flavors before adding the chicken stock.
- Add the tomato paste, ground almonds, and cream. Return the chicken to the pan and bring to a simmer. Cook for about 15 minutes until reduced and thickened.
- Taste and add seasoning to taste.
- Serve with chopped cilantro and rice.
Tips + Notes
- Don’t overcrowd the pan when browning the chicken. This will cause the skin to steam instead of brown.
- After adding the spices, allow them to cook an extra minute to release their flavors.
- For an extra kick of spice, add crushed red pepper or your favorite ground chili.
Sara Walker says
This tastes just like what I order in my favorite Indian restaurant. It turned out exceptional. I am just getting into Indian cuisine but this is was an outstanding recipe!
Erren Hart says
That’s so wonderful to hear! I’m so happy you enjoyed the recipe so much! Thanks for letting me know! 🙂