Easy Cooking- Creamy and Spicy Chicken Korma:
Chicken Korma Curry:
Indulge in the rich and aromatic flavors of chicken korma, classic Indian dish featuring tender chicken simmered in a creamy yogurt and spice - based sauce. Perfectly spiced with turmeric, cumin, and garam masala, this korma is garnished with cashew nuts and fresh coriander for a delightful finish. Serve it hot with naan or rice for a memorable meal. Chicken Korma just right—creamy but not heavy, mild but never bland. I wanted a curry that adults would crave and kids would happily devour—and it had to be quick and simple for weeknight cooking. This version? It checks all the boxes.
No marinating. No juggling ingredients in and out of the pan. Just layer the flavors and let it bubble away into a rich, velvety curry everyone will love.
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| Creamy Chicken Korma Curry |
Quick Overview Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Course: Dinner
Cuisine: British-Indian
Ingredients for Recipe:
This recipe reflects the traditional Indian preparation of chicken korma, rick in flavors and textures. Enjoy your culinary adventure.
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| Preparing Ingredient for Chicken Korma |
- 2 tbsp ghee or sunflower oil
- 1 onion, finely chopped
- 3 chicken breasts (approx. 525g), diced
- 2 cloves garlic, minced
- 2 tsp fresh ginger, minced
- 1 tsp ground cumin
- 1½ tsp ground coriander
- 1½ tsp garam masala
- ½ tsp mild chili powder (optional for subtle warmth)
- ½ tsp turmeric
- ¼ tsp salt
- ¼ tsp white pepper
- 2 tbsp tomato purée
- ½ cup (120 ml) full-fat plain yogurt
- ½ cup (120 ml) coconut cream (see note below)
- 2 tbsp ground almonds
- 1 tbsp sugar
- 4 tbsp (60 ml) double/heavy cream
Instructions for cooking :
- Heat the ghee in a large frying pan over medium heat.
- Add the chopped onion and cook for 5 minutes, stirring until softened.
- Add the chicken and sauté for another 5 minutes, just until sealed.
- Stir in the garlic, ginger, cumin, coriander, garam masala, chili powder, turmeric, salt, pepper, and tomato purée. Cook for 2 more minutes to coat the chicken with the spices.
- Add the yogurt, coconut cream, ground almonds, and sugar. Stir everything well.
- Bring to a gentle boil, then reduce to a simmer for 6–8 minutes until the chicken is cooked through and the sauce thickens.
- Stir in the double cream, turn off the heat, and garnish with chopped cilantro.
- Serve hot with rice or chapati—and maybe sneak in an extra spoonful of sauce for good measure.
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| Cooking Process step by step |
To Serve:
- Chopped fresh cilantro
- Steamed rice and/or warm chapati
Notes on Coconut Cream:
Coconut cream is richer and thicker than coconut milk, giving this korma its signature silky texture. You can: Use canned coconut cream
Or mix creamed coconut blocks with a little hot water
No coconut cream? Chill a can of full-fat coconut milk overnight, then scoop out the solid cream from the top—that works too.
Scaling Tips:
Double it for a dinner party or halve it for a cozy night in. Just adjust cooking time slightly if doubling, to ensure the chicken is fully cooked.
- Nutrition (Per Serving)
- Calories: 485 kcal
- Protein: 40g
- Fat: 31g
- Carbs: 12g
- Saturated Fat: 19g
- Sugar: 6g
- Fiber: 2g
- Sodium: 372mg
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