Easy Chicken Korma Recipe, a restaurant-style Indian curry with a rich, creamy homemade sauce made with coconut milk and ground almonds. It’s a mild curry dish that is quick and easy to make, ready to be served in about 30 minutes. A great chicken dinner recipe for the whole family.
That I love Butter Chicken and Tikka Masala is surely an understatement. I love them! And now I can add to my list of favourite Indian dishes this fantastic Chicken Korma. I am all for chicken, as you can tell, when it comes to a good old curry.
I can’t say no to beef either, or even fish or vegetarian curries, but no other meat, I am afraid. Chicken is the usual choice purely because it can be cooked pretty quickly, it’s tasty, easy to make, and generally speaking, is everybody’s favourite meat.
I did make this chicken korma mild so my kids could enjoy it too, so feel free to add a lot more spiciness to it.I don’t mind the mild version, but I do appreciate that a bit of a chilli makes it taste even better. It’s the great marriage between the sweetness of the coconut and spices used that makes this the best chicken sauce you can possibly have.
A QUICK CHICKEN CURRY RECIPE
Now, there are so many variations of chicken korma out there. The very authentic ones will use a lot more spices than I used, but my version is an extra simplified one to cater for all tastes.
And while it’s not authentic, it surely is as delicious as it can be. Plus, it’s ready in about 30 minutes or so. What else can I ask for? This is homemade food that beats any take-away. It’s so easy to make, it’s nearly ridiculous.
Start the usual way by sauteeing the onion, then add the garlic and ginger, chicken pieces, and cook until tender before adding the sauce.
How TO make AN easy HOMEMADE korma sauce
The coconut milk together with the spices and chicken stock make the best korma sauce. And added to the already fragrant cooked chicken, it’s an explosion of big flavours.
And the final touch is the yogurt, if you use Greek yogurt, it will be even creamier and richer. Some recipes call for coconut milk, which l also used, others only use yogurt and cream. I think that the coconut milk works better, so if you use a tin of coconut milk, make sure you use the coconut cream as well, this is usually separated from the milk.
Can I freeze chicken korma?
Absolutely! This dish can be safely frozen to be enjoyed any other time, just make sure you store it into an air-tight container. I usually cook a bit extra and freeze some food, just in case there are days when I am short of time.
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Chicken Korma, one of the most delicious Indian curry recipes. Quck and easy to make, this dish is a family favourite.
- 400 g diced chicken breast
- 1 onion
- 2 cloves of garlic
- 1 tsp ginger puree
- 400 ml tinned coconut milk
- 2 tbsp plain Greek yogurt
- 1/2 tsp turmeric
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1 tsp garam masala
- 1 tbsp ground almonds
- 1 tsp salt
- 1/4 tsp black pepper
- 1 tsp vegetable oil
- 1/2 cup chicken stock (broth)
- parsley or coriander (cilantro) to garnish
Peel and chop the garlic and onion.
In a large pan, heat up the oil, then add the onion and fry for about 3-4 minutes until transluscent.
Add the ginger paste and garlic, and stir for about 30 seconds.
Add the chicken and stir well, then let it cook until no longer pink.
Add the coconut milk, chicken stock and spices, and let it cook with the lid on for about 20 minutes, or until the chicken is cooked through and the sauce is reduced.
Add the yogurt, making sure it's at room temperature.
Stir well, then garlish with parsley or coriander leaves.
- To see the measurements in cups and ounces, please click on the US CUSTOMARY link.
- The amount of ingredients listed can be adjusted depending on the number of servings you need, just click on the number next to SERVINGS.