Chicken Korma

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.

How To Make Chicken Korma

Heat the ghee or oil in a large saucepan or frying pan and brown the chicken on all sides.

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.

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Let’s Make Chicken Korma

A delicious mildly spiced Indian curry dish that’s luscious and creamy and packed full of flavor.

5 from 8 votes

Prep10 minutes

Cook20 minutes

Serves: 4

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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

Cups – Metric

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.

Nutrition Information:

Calories: 588kcal (29%)| Carbohydrates: 9g (3%)| Protein: 27g (54%)| Fat: 50g (77%)| Saturated Fat: 21g (131%)| Cholesterol: 213mg (71%)| Sodium: 194mg (8%)| Potassium: 444mg (13%)| Fiber: 2g (8%)| Sugar: 2g (2%)| Vitamin A: 739IU (15%)| Vitamin C: 4mg (5%)| Calcium: 69mg (7%)| Iron: 2mg (11%)

Author:Erren Hart

Course:Dinner

Cuisine:Indian

Keyword:Chicken Korma, Easy Chicken Korma, Indian Curry

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