Easy Homemade Chicken Korma Recipe – Creamy Restaurant-Style Curry with Rice or Flatbread
Easy Homemade Chicken Korma is a creamy, mildly spiced curry made with tender chicken, yogurt, coconut cream, and aromatic Indian spices, served with rice or flatbread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian
Ingredients
Scale
- Chicken Korma:
- 2 tbsp ghee or sunflower oil
- 1 onion, finely chopped
- 3 chicken breasts (about 525g), bite-sized pieces
- 2 garlic cloves, 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 turmeric
- ¼ tsp salt
- ¼ tsp white pepper
- 2 tbsp tomato purée
- ½ cup yogurt
- ½ cup coconut cream
- 2 tbsp ground almonds
- 1 tbsp sugar
- 4 tbsp heavy cream
- To Serve:
- Fresh coriander (cilantro)
- Boiled rice or flatbread (naan/chapati)
Instructions
- Heat oil or ghee in a pan and cook onion for about 5 minutes until soft.
- Add chicken and cook 5 minutes until lightly browned.
- Add garlic, ginger, spices, salt, and tomato purée. Cook 2 minutes.
- Stir in yogurt, coconut cream, almonds, and sugar.
- Bring to a gentle boil, then simmer 6–8 minutes until chicken is cooked through.
- Stir in heavy cream and remove from heat.
- Serve with rice or flatbread and garnish with coriander.
Notes
- Use full-fat yogurt for best texture.
- Adjust chili for spice level.
- Ground almonds help thicken the sauce naturally.
- Leftovers keep well refrigerated for 2–3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 110 mg