Easy Chicken Korma Recipe

A pan with chicken korma garnished with fresh parsley and almond flakes.

3.36 from 14 votes

Easy Chicken Korma Recipe, a restaurant-style Indian curry with a rich, creamy homemade sauce made with coconut milk and earthy spices. It's a mild curry dish that is easy to make, and a great chicken dinner recipe for the whole family.

Prep Time15

Cook Time25

Marinating1

Total Time1 40

Course: Main Course

Cuisine: Indian

Servings: people

Calories: 396kcal

Author: Daniela Apostol

Ingredients

3 chicken breasts
1 onion
2 cloves of garlic
2 cm fresh ginger
1 cup tinned coconut milk
1 teaspoon turmeric
1 teaspoon paprika
1 teaspoon chilli powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1 ½ teaspoon garam masala
2 tablespoon almond flakes
1 teaspoon salt
2 tablespoon vegetable oil
2 tablespoon parsley or coriander (cilantro) to garnish
2 bay leaves
1 cup plain yogurt
1 tablespoon tomato puree

Metric - US Customary

Instructions

To marinate the chicken, add the diced chicken breasts to a bowl together with the yogurt, ground cumin, ground coriander, turmeric, chilli powder, paprika and garam masala.
Give everything a good stir for the chicken to be well coated in the mixture.
Cover the bowl with clingfilm, and set aside for at least 1 hour.
Peel and quarter the onion, garlic and ginger, add them to a blender, and blitz well.
Heat up the oil in a large pan, add the onion mixture and salt, and fry on a low heat until golden.
Add the tomato puree and bay leaves, and give it another stir.
In goes the marinated chicken, give it a stir and allow it to cook for 2-3 minutes.
Place the lid on the pan, increase the heat to medium, and leave it to cook for 10-15 minutes stirring occasionally, so that the liquid released by the chicken evaporates.
Add the coconut milk, give it a good stir, and continue to cook until the liquid is reduced into a thicker sauce.
Garnish with fresh parsley and tossed almond flakes.
Serve hot.

Video

Notes

When you use a tin of coconut milk, make sure you use the coconut cream as well, this is usually separated from the milk.
If you don't have time to marinate the chicken, you can still coat the chicken pieces with the yogurt and spice mixture, but rather than setting it aside, cook straight away.
Obviously, the longer it marinates, the more flavourful, but sometimes shortcuts are ok, especially on hectic day.
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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