Chicken Korma Recipe

Chicken Korma, one of the most delicious Indian curry recipes. The coconut milk and ground almonds bring so much flavour to this dish, making it a favourite recipe for a family dinner.

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. Even fussy kids are willing to eat chicken, so then, why not cook something the whole family can enjoy?

Knowing what a picky eater my older daughter is, I didn’t think she would ever even consider trying this chicken korma, but to my surprise, not only she tried, but she loved it. A nice big portion, I could not believe my eyes. What happened to my fussy toddler?

Her list of favourite cooked dinners is increasing, which can only make me super happy. Who would have said that a such a flavourful dish can be a big hit with kids too? I did make it super mild for her, 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.

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.

I have not used any veggies apart from the usual onion, garlic and ginger, but if you want to throw in some vegetables, feel free to do so. Green vegetables can work particularly well here, bringing not only extra flavour, but also a splash of colour.

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 us usually separated from the milk.

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.

If you’ve tried my CHICKEN KORMA RECIPE or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.

5 from 1 vote

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Chicken Korma Recipe

Prep Time

5 mins

Cook Time

25 mins

Total Time

30 mins

 

Chicken Korma, one of the most delicious Indian curry recipes. Quck and easy to make, this dish is a family favourite.

Course: Main Course

Cuisine: Indian

Servings: 3 people

Calories: 484 kcal

Author: Daniela Anderson

Ingredients

• 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

Metric - US Customary

Instructions

1. Peel and chop the garlic and onion.

2. In a large pan, heat up the oil, then add the onion and fry for about 3-4 minutes until transluscent.

3. Add the ginger paste and garlic, and stir for about 30 seconds.

4. Add the chicken and stir well, then let it cook until no longer pink.

5. 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.

6. Add the yogurt, making sure it's at room temperature.

7. Stir well, then garlish with parsley or coriander leaves.

Recipe Notes

• 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.

Nutrition Facts

Chicken Korma Recipe

Amount Per Serving

Calories 484 Calories from Fat 315

% Daily Value*

Total Fat 35g 54%

Saturated Fat 27g 135%

Cholesterol 87mg 29%

Sodium 1011mg 42%

Potassium 896mg 26%

Total Carbohydrates 10g 3%

Dietary Fiber 1g 4%

Sugars 2g

Protein 34g 68%

Vitamin A 0.8%

Vitamin C 8.3%

Calcium 5.9%

Iron 30.6%

* Percent Daily Values are based on a 2000 calorie diet.