Description
A creamy, aromatic Chicken Korma that’s quick to make and perfect for family gatherings.
Ingredients
Scale
- 2 tbsp ghee or sunflower oil
- 1 onion, peeled and finely chopped
- 3 chicken breasts (approx. 525g / 1.1 lbs), cut into bite-sized pieces
- 2 garlic cloves, peeled and minced
- 2 tsp minced ginger
- 1 tsp ground cumin
- 1½ tsp ground coriander
- 1½ tsp garam masala
- ½ tsp mild chili powder (optional)
- ½ tsp ground turmeric
- ¼ tsp salt
- ¼ tsp white pepper
- 2 tbsp tomato purée (paste)
- ½ cup (120 ml) full-fat plain or natural yogurt
- ½ cup (120 ml) coconut cream
- 2 tbsp ground almonds
- 1 tbsp sugar
- 4 tbsp (60 ml) double (heavy) cream
- 2 tbsp freshly chopped coriander (cilantro)
- Boiled rice and/or flatbread (such as chapati or naan)
Instructions
- Heat the ghee or sunflower oil in a large frying pan over medium heat. Toss in the chopped onion and cook for about 5 minutes, stirring often, until it softens and turns translucent.
- Add the chicken pieces to the pan and cook for another 5 minutes, stirring occasionally, until the chicken is sealed and lightly golden.
- Stir in the garlic, ginger, cumin, coriander, garam masala, chili powder (if you’re using it), turmeric, salt, white pepper, and tomato purée. Cook for 2 minutes, stirring well to coat the chicken evenly in those heavenly spices.
- Add the yogurt, coconut cream, ground almonds, and sugar. Stir to combine. Bring the mixture to a gentle boil, then reduce the heat and simmer for 6–8 minutes, or until the chicken is fully cooked and tender.
- Stir in the double (heavy) cream and remove from the heat.
- Spoon the korma over fluffy rice or serve it alongside warm flatbread. Garnish with freshly chopped coriander (cilantro) for that extra pop of color and flavor.
Notes
Don’t rush cooking the onions to ensure a flavorful base. Use fresh spices for the best taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 8g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 80mg
Keywords: chicken korma, indian curry, easy recipes, comfort food, family dinner