Name: Creamy Chicken Korma Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Indian
Ingredients: 2 tbsp ghee or sunflower oil; 1 onion (peeled and finely chopped); 3 chicken breasts (approx. 525g/1.1lbs), chopped into bite-size chunks; 2 cloves garlic (peeled and minced); 2 tsp minced ginger; 1 tsp ground cumin; 1 1/2 tsp ground coriander; 1 1/2 tsp garam masala; 1/2 tsp mild chilli powder (optional for warmth); 1/2 tsp turmeric; 1/4 tsp salt; 1/4 tsp white pepper; 2 tbsp tomato puree (tomato paste); 120 ml (1/2 cup) full-fat plain/natural yogurt; 120 ml (1/2 cup) coconut cream; 60 ml (4 tbsp) double (heavy) cream; 2 tbsp ground almonds; 1 tbsp sugar; 2 tbsp freshly chopped coriander (cilantro); Boiled rice and/or chapati (to serve)

Description

This Chicken Korma recipe offers a rich and creamy Indian-inspired curry packed with aromatic spices, tender chicken, and a luscious sauce made from yogurt, coconut cream, and ground almonds. Perfect for a comforting weeknight dinner, it serves 4 people and pairs wonderfully with boiled rice or chapati.

Ingredients

Cooking Base

2 tbsp ghee or sunflower oil
1 onion (peeled and finely chopped)

Chicken & Aromatics

3 chicken breasts (approx. 525g/1.1lbs), chopped into bite-size chunks
2 cloves garlic (peeled and minced)
2 tsp minced ginger

Spices & Flavorings

1 tsp ground cumin
1 1/2 tsp ground coriander
1 1/2 tsp garam masala
1/2 tsp mild chilli powder (optional for warmth)
1/2 tsp turmeric
1/4 tsp salt
1/4 tsp white pepper
2 tbsp tomato puree (tomato paste)

Dairy & Creams

120 ml (1/2 cup) full-fat plain/natural yogurt
120 ml (1/2 cup) coconut cream
60 ml (4 tbsp) double (heavy) cream

Other Ingredients

2 tbsp ground almonds
1 tbsp sugar
2 tbsp freshly chopped coriander (cilantro)
Boiled rice and/or chapati (to serve)

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Instructions

Heat the fat: Heat the ghee in a large frying pan over medium heat until hot.
Sauté onions: Add the finely chopped onion and cook for 5 minutes, stirring often, until softened and translucent.
Cook the chicken: Add the chicken chunks and cook for 5 minutes, stirring occasionally, until the chicken is sealed and starting to brown.
Add aromatics and spices: Stir in the minced garlic, minced ginger, ground cumin, coriander, garam masala, mild chili powder, turmeric, salt, white pepper, and tomato puree.
Coat the chicken: Cook for 2 minutes while stirring, allowing the chicken to become well coated with the spice mixture.
Add creamy elements: Stir in the yogurt, coconut cream, ground almonds, and sugar until fully combined.
Simmer: Bring the mixture to a gentle boil, then reduce the heat and simmer for 6-8 minutes, or until the chicken is cooked through and tender.
Finish with cream: Stir in the double (heavy) cream and immediately remove the pan from heat to avoid curdling.
Garnish: Sprinkle fresh chopped coriander (cilantro) over the curry before serving.
Serve: Serve the chicken korma hot alongside boiled rice and/or chapati for a complete meal.

Notes

You can omit the mild chili powder if you prefer no heat.
Coconut cream adds richness and a subtle sweetness; full-fat coconut milk can be used as a substitute if needed.
Ground almonds help thicken and enrich the sauce – finely ground is best for smooth texture.
Use fresh coriander for garnish to enhance flavor and add freshness.
This dish is best served immediately but can be reheated gently on the stovetop.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Indian