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
Scale
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.
