If you’re craving something rich, comforting, and packed with warming spices, you’ve got to try this Easy Homemade Chicken Korma with Flatbread or Rice Recipe. It’s a luscious, creamy Indian-inspired dish that feels luxurious but comes together in just about 30 minutes. Tender chicken bathed in a fragrant sauce of spices, yogurt, coconut cream, and ground almonds creates a flavor combo that’s both indulgent and deeply satisfying. Whether you’re serving it up for a weeknight dinner or impressing guests, this recipe strikes the perfect balance between exotic and approachable, making it a true staple in any home cook’s repertoire.
Ingredients You’ll Need
The beauty of this Easy Homemade Chicken Korma with Flatbread or Rice Recipe is how straightforward, yet flavorful, the ingredients are. Each one brings its own magic, from the aromatic spices that create the dish’s signature warmth, to the creamy elements that ensure every bite is rich and smooth.
- 2 tbsp ghee or sunflower oil: Perfect for sautéing onions and chicken, lends a subtle nuttiness.
- 1 onion, chopped: Provides a sweet, caramelized base to your curry sauce.
- 3 chicken breasts (approx. 525g), diced: The tender protein star of the dish.
- 2 garlic cloves, minced: Adds depth and warmth with every bite.
- 2 tsp minced ginger: Gives the curry a fresh, slightly zesty lift.
- 1 tsp ground cumin: Earthy and aromatic, it’s a must-have spice in korma.
- 1½ tsp ground coriander: Brings a delicate citrus note that brightens the sauce.
- 1½ tsp garam masala: A spice mix that’s essential for authentic flavor layers.
- ½ tsp mild chili powder (optional): Adds a gentle heat without overpowering.
- ½ tsp ground turmeric: For vibrant color and subtle bitterness.
- ¼ tsp salt: Enhances all the flavors beautifully.
- ¼ tsp white pepper: Offers a mild peppery spice, blending seamlessly into the creamy sauce.
- 2 tbsp tomato purée: Adds richness and a subtle tang to balance the creaminess.
- ½ cup plain yogurt: Brings a lovely tang and helps tenderize the chicken.
- ½ cup coconut cream: Provides luscious creaminess with a hint of tropical sweetness.
- 2 tbsp ground almonds: Give the sauce a beautifully nutty texture and depth.
- 1 tbsp sugar: Balances the spices and adds a touch of sweetness.
- 4 tbsp double cream: Enriches the sauce for that signature silky finish.
How to Make Easy Homemade Chicken Korma with Flatbread or Rice Recipe
Step 1: Sauté the onions
Start by heating the ghee or sunflower oil in a large frying pan over medium heat. Add the chopped onion and let it soften gently for about 5 minutes. This step is key because those softened onions form the foundation of your korma’s rich flavor and luscious texture.
Step 2: Brown the chicken
Next, add the diced chicken breasts to the pan and cook until they’re just starting to turn golden, which should take about 5 minutes. Browning the chicken locks in flavor and creates a delicious base to soak up all the fragrant spices coming next.
Step 3: Add garlic, ginger, and spices
Stir in the minced garlic, ginger, cumin, coriander, garam masala, chili powder if using, turmeric, salt, white pepper, and tomato purée. Let everything cook together for an extra 2 minutes. This step toasts the spices just enough to release their aromatic oils, making your kitchen smell absolutely incredible.
Step 4: Build the creamy sauce
Pour in the yogurt, coconut cream, ground almonds, and sugar. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 6 to 8 minutes. This allows the chicken to cook fully and the sauce to thicken into that creamy, nutty goodness you’re craving.
Step 5: Finish with double cream
Right before you’re ready to serve, stir in the double cream. This final touch turns your korma into the ultimate comfort food—silky, rich, and luxurious without any fuss.
Step 6: Serve and enjoy
Dish the chicken korma over fluffy boiled rice or alongside warm flatbread. The combination makes every mouthful a perfect harmony of flavors and textures.
How to Serve Easy Homemade Chicken Korma with Flatbread or Rice Recipe
Garnishes
Fresh garnishes make all the difference. Sprinkle chopped coriander leaves over your plate for a pop of vibrant green and fresh flavor that cuts through the creaminess. You can also add a few toasted almond slivers on top for extra crunch and nuttiness.
Side Dishes
This Easy Homemade Chicken Korma with Flatbread or Rice Recipe pairs beautifully with simple steamed basmati rice or soft, pillowy naan bread. For extra veggies, a crisp cucumber salad or some roasted cauliflower can add freshness and a variety of textures to your meal.
Creative Ways to Present
If you’re serving this at a dinner party, try presenting the korma in small bowls alongside mini naan breads for dipping. Or serve it in a stylish shallow dish topped with pomegranate seeds for a festive hint of sweetness and color contrast. Getting creative adds a delightful touch of elegance to a dish that’s already a winner.
Make Ahead and Storage
Storing Leftovers
This korma keeps wonderfully in the fridge for up to 3 days. Store it in an airtight container to keep the flavors vibrant and prevent the sauce from drying out. It’s perfect for a quick lunch or dinner the next day.
Freezing
You can freeze your leftover chicken korma for up to 2 months. Just be sure to cool it completely before transferring it to a freezer-safe container or zip-lock bag. When ready to enjoy, thaw overnight in the fridge and reheat gently.
Reheating
Reheat the korma slowly on the stovetop over low heat or in the microwave at medium power to preserve its creamy texture and avoid curdling the yogurt. Stir occasionally and add a splash of water or cream if the sauce thickens too much.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs work beautifully in this recipe and actually lend a bit more moisture and flavor due to their higher fat content. Just adjust the cooking time slightly to ensure they’re fully cooked and tender.
Is this recipe spicy?
This Easy Homemade Chicken Korma with Flatbread or Rice Recipe has mild warmth thanks to the gentle chili powder. You can easily omit the chili powder or add more to suit your heat preference, making it perfect for both kids and adults.
Can I make this recipe dairy-free?
Yes! Swap out the yogurt and double cream for coconut yogurt and coconut cream respectively for a smooth and creamy dairy-free version that still tastes fantastic.
What’s the best flatbread to serve with chicken korma?
Classic naan or paratha breads are fantastic choices. Their soft, chewy texture is perfect for sopping up the rich korma sauce and makes every bite utterly satisfying.
Can I prepare this dish ahead for a party?
Definitely! This korma actually tastes better after resting because the flavors have more time to meld. Just make it earlier in the day, keep it covered in the fridge, and gently reheat before serving with freshly made rice or warmed flatbreads.
Final Thoughts
If you’ve been searching for a reliable, cozy dish that impresses with its depth of flavor but doesn’t require hours in the kitchen, this Easy Homemade Chicken Korma with Flatbread or Rice Recipe is your new best friend. It’s comfort food elevated with spices and creaminess, perfect any day of the week. Give it a try—you might just discover your next go-to meal that everyone will be asking for again and again!
Print
Easy Homemade Chicken Korma with Flatbread or Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main Course
- Method: Frying
- Cuisine: Indian
Description
This Easy Homemade Chicken Korma is a creamy, mildly spiced Indian-inspired curry perfect for a comforting weeknight dinner. Made with tender chicken breasts simmered in a luscious blend of yogurt, coconut cream, ground almonds, and aromatic spices, it pairs beautifully with fragrant boiled rice or warm flatbread for a satisfying meal.
Ingredients
For the Chicken Korma
- 2 tbsp ghee or sunflower oil
- 1 onion, chopped
- 3 chicken breasts (approx. 525g), diced
- 2 garlic cloves, minced
- 2 tsp minced ginger
- 1 tsp ground cumin
- 1½ tsp ground coriander
- 1½ tsp garam masala
- ½ tsp mild chili powder (optional)
- ½ tsp ground turmeric
- ¼ tsp salt
- ¼ tsp white pepper
- 2 tbsp tomato purée
- ½ cup plain yogurt
- ½ cup coconut cream
- 2 tbsp ground almonds
- 1 tbsp sugar
- 4 tbsp double cream
To Serve
- Boiled rice or flatbread
- Fresh coriander (optional garnish)
Instructions
- Heat the Fat and Sauté Onions: Heat 2 tablespoons of ghee or sunflower oil in a large frying pan over medium heat. Add the chopped onion and sauté for about 5 minutes, stirring occasionally, until the onion has softened and become translucent.
- Cook the Chicken: Add the diced chicken breasts to the pan and cook for approximately 5 minutes, turning occasionally so that the pieces become lightly golden on all sides.
- Add Aromatics and Spices: Stir in the minced garlic, ginger, ground cumin, coriander, garam masala, mild chili powder (if using), turmeric, salt, white pepper, and tomato purée. Cook the mixture for another 2 minutes to release the flavors.
- Simmer with Creamy Ingredients: Mix in the plain yogurt, coconut cream, ground almonds, and sugar. Bring the mixture to a gentle boil, then reduce the heat and simmer gently for 6 to 8 minutes, stirring occasionally, until the chicken is fully cooked and sauce thickens slightly.
- Finish with Double Cream: Stir in 4 tablespoons of double cream to enrich the sauce, then remove the pan from heat.
- Serve: Serve the chicken korma hot over boiled rice or alongside warm flatbread. Garnish with fresh coriander if desired for a vibrant finish.
Notes
- Ghee adds a nice authentic flavor, but sunflower oil is a suitable substitute.
- Adjust chili powder to suit your preferred spice level or omit entirely for mild flavor.
- Ground almonds thicken the sauce and add subtle nuttiness; do not skip.
- For a dairy-free version, replace double cream with additional coconut cream and omit yogurt.
- Leftovers keep well refrigerated for up to 3 days and taste even better the next day.
