If you’re looking to create a rich, flavorful curry that’s both comforting and easy to prepare, Chicken Korma is an excellent choice. This dish combines tender chicken thighs simmered in a luscious coconut cream sauce, infused with aromatic spices and the subtle sweetness of korma paste. It’s a meal that can quickly become a favorite in your recipe collection, perfect for weeknight dinners or special occasions.
Why You’ll Love This Chicken Korma Recipe
There’s something truly satisfying about the creamy texture and balanced flavors of this Chicken Korma. The gentle heat of the spices blends beautifully with the sweetness from the coconut cream, creating a curry that is flavorful without being overpowering. What makes it even better is how quickly you can have it ready — in about 20 minutes, you’ll have a hearty, restaurant-quality meal on your table. Plus, the recipe is flexible enough to let you add your personal touch, whether that’s through a tangy pineapple salsa or fresh coriander sprinkled on top.
The ingredients are simple and accessible, making it easy to cook a dish that tastes like it took hours, without complicated techniques. You get a creamy, mildly spiced curry with juicy chicken pieces, ideal to serve with fragrant basmati rice and crunchy papadums for a complete and satisfying meal.
Ingredients You’ll Need to Make Chicken Korma
To prepare this delicious curry, gather the following fresh and pantry-friendly ingredients:
- 2 tablespoons of ghee, coconut oil, or olive oil – for sautéing
- 1 large onion, diced finely to build a rich base
- 1 teaspoon of freshly minced ginger – adds warmth and a mild kick
- 2 heaping tablespoons of korma paste – the heart of the curry’s flavor
- 500 grams (about 1 pound 2 ounces) of boneless, skinless chicken thighs, cut into bite-sized pieces
- 400 milliliters (14 fluid ounces) of coconut cream – for that smooth, creamy texture
- 1 teaspoon of sugar – balances the spices and adds a hint of sweetness
For serving:
- 4 tablespoons of plain yoghurt – to swirl on top, adding creaminess and cooling heat
- ¼ cup (7 grams) of roughly chopped fresh coriander (cilantro) – brightens the dish
- Steamed basmati rice – the perfect partner to soak up the sauce
- Papadums – for a crisp, crunchy side
- Optional: pineapple and coriander salsa – a fresh, fruity contrast to the curry
How to Make Chicken Korma: Step-by-Step Directions
Making Chicken Korma is straightforward and quick, but following these steps carefully will ensure you get the best flavor and texture.
Begin by heating your choice of ghee, coconut oil, or olive oil in a large, heavy-bottomed frying pan over medium to high heat. The oil should shimmer but not smoke.
Add the diced onion and minced ginger to the pan. Stir frequently and cook them gently for 2 to 3 minutes until the onions soften and become fragrant, creating a flavorful base for the curry.
Stir in the korma paste, cooking it for about 30 seconds. This step wakes up the spices and intensifies their aroma.
Add the chicken pieces to the pan. Let them cook for 3 to 4 minutes, stirring occasionally, until they are sealed on the outside. This locks in moisture and gives the chicken a nice texture.
Pour in the coconut cream and sprinkle the sugar over the mixture. Stir well to combine all the ingredients evenly.
Reduce the heat to low and let the curry simmer gently for around 8 minutes. This allows the chicken to cook through and the flavors to meld into a creamy sauce.
Once cooked, you can top the curry with a swirl of plain yoghurt and a sprinkle of fresh coriander if you like, adding freshness and a little tang.
Serve your Chicken Korma immediately with fluffy steamed basmati rice, crunchy papadums, and if you want a vibrant touch, some pineapple and coriander salsa on the side.
How to Serve Chicken Korma for Maximum Enjoyment
Serving Chicken Korma the right way makes a big difference in how much you enjoy your meal. The creamy sauce and tender chicken pairs perfectly with fluffy basmati rice that soaks up the flavors. Arrange the rice in bowls or plates, spoon over generous portions of korma, and add a dollop of plain yoghurt on top to cool the palate.
For a crunchy texture contrast, place papadums on the side. These thin, crisp lentil crackers add a lovely crunch and are excellent for scooping up curry. If you want to brighten the meal, prepare a simple pineapple and coriander salsa. The sweet and tangy salsa cuts through the richness and adds a refreshing zing that complements the creamy sauce beautifully.
This dish works well as a sit-down dinner or as part of a larger spread for gatherings. Garnishing with fresh coriander leaves adds a pop of color and fresh aroma to your presentation. You can also offer extra yoghurt and salsa on the side for guests to customize their plates.
Expert Tips for Perfecting Your Chicken Korma
To get the most out of your Chicken Korma, here are some tips based on cooking experience:
- Choose chicken thighs rather than breasts for this recipe. Thighs stay juicy and tender when simmered, while breasts can dry out quickly.
- Use fresh ginger for the best flavor. Pre-minced or powdered ginger won’t provide the same vibrant taste and aroma.
- When cooking the onions and ginger, don’t rush. Softening them slowly helps develop a deep base flavor that makes the curry stand out.
- Simmer the curry gently rather than boiling it. High heat can cause the coconut cream to separate and the chicken to toughen.
- If you prefer a thicker sauce, let the curry simmer uncovered for a few extra minutes to reduce the liquid.
- Feel free to adjust the sweetness by adding more or less sugar, or substitute with a touch of honey if you like.
- For an extra layer of flavor, you can toast your spices lightly before adding the korma paste, but this step is optional.
- To make meal prep easier, you can refrigerate leftovers for up to three days or freeze the curry for up to three months. Thaw fully in the fridge before reheating gently.
How to Store Chicken Korma Safely and Effectively
If you have leftovers, storing your Chicken Korma properly will keep it fresh and delicious for later. Place the curry in an airtight container and refrigerate it promptly once cooled. It will keep well in the fridge for up to three days.
For longer storage, freezing is a great option. Make sure to use a freezer-safe container and seal it tightly. Chicken Korma freezes well for up to three months without losing its flavor or texture.
When you want to enjoy the leftovers, thaw the curry in the fridge overnight. Reheat gently in a microwave or on the stove, stirring occasionally to keep the sauce smooth and prevent sticking. Avoid reheating at very high heat, which can toughen the chicken and separate the sauce.
Variations to Try with Your Chicken Korma
Once you’ve mastered the basic Chicken Korma, there are several ways to add your own twist and keep things interesting:
- Swap coconut cream for yogurt or cream for a different texture and tang. Using Greek yogurt will give the curry a thicker consistency and a slight tartness.
- Add vegetables such as peas, spinach, or diced carrots to boost the nutrition and add color.
- For a nutty flavor, stir in ground almonds or cashews with the korma paste before cooking.
- Make it spicier by adding fresh green chili or a pinch of cayenne pepper.
- Try serving it with different grains such as quinoa or brown rice for a wholesome variation.
- For a vegan version, replace the chicken with tofu or chickpeas and use vegetable oil instead of ghee or coconut oil.
- You can also experiment with the salsa side, swapping pineapple for mango or adding chopped mint for a fresh taste.
Frequently Asked Questions About Chicken Korma
What is Chicken Korma?
Chicken Korma is a creamy, mildly spiced curry made with chicken cooked in a coconut cream and korma paste sauce. It originates from Indian cuisine and is known for its rich, smooth texture.
Can I use chicken breast instead of thighs?
You can, but chicken thighs are better for this recipe because they stay juicy and tender during cooking. Chicken breasts tend to dry out faster.
How spicy is Chicken Korma?
This dish is generally mild with gentle spices. If you prefer more heat, you can add extra chili or cayenne pepper to suit your taste.
Can I prepare Chicken Korma in advance?
Yes, Chicken Korma can be made ahead and stored in the fridge for up to three days or frozen for up to three months. Just thaw and reheat before serving.
What can I serve with Chicken Korma?
Steamed basmati rice, papadums, and a cooling yoghurt topping are traditional accompaniments. You can also add a fresh salsa like pineapple and coriander for a fruity twist.
Is Chicken Korma gluten-free?
Yes, this recipe is naturally gluten-free, but always check your korma paste ingredients to ensure no gluten-containing additives are included.
Chicken Korma
Ingredients
- 2 tablespoons ghee or coconut oil, or olive oil
- 1 large onion (diced finely)
- 1 teaspoon freshly minced ginger
- 2 tablespoons korma paste (heaping)
- 500 grams boneless, skinless chicken thighs (cut into bite-sized pieces)
- 400 milliliters coconut cream (14 fluid ounces)
- 1 teaspoon sugar
- 4 tablespoons plain yoghurt (for serving)
- 1/4 cup fresh coriander (roughly chopped, for garnish)
- steamed basmati rice (for serving)
- papadums (for serving)
- optional: pineapple and coriander salsa (for serving)
Instructions
- Heat ghee, coconut oil, or olive oil in a large frying pan over medium-high heat until shimmering.
- Add diced onion and minced ginger, stirring frequently for 2 to 3 minutes until softened and fragrant.
- Stir in the korma paste and cook for about 30 seconds to awaken the spices.
- Add chicken pieces and cook for 3 to 4 minutes, stirring occasionally until sealed on the outside.
- Pour in coconut cream and sprinkle sugar over the mixture. Stir to combine.
- Reduce heat to low and simmer gently for around 8 minutes until chicken is cooked through.
- Top with plain yoghurt and fresh coriander before serving.
- Serve immediately with steamed basmati rice, papadums, and optional salsa.
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