why make this recipe
This korma is mild, creamy, and quick. It uses simple ingredients and cooks fast. You can serve it with rice or warm flatbread for a complete meal. It is a good weekday dinner when you want comfort food without long work.
introduction
This recipe makes a soft, creamy chicken korma that many people like. It uses yogurt, coconut cream, ground almonds, and a little cream for a rich sauce. If you enjoy easy chicken dishes, you might also like this broccoli chicken orzo soup with spinach recipe for another simple meal idea.
how to make Easy Homemade Chicken Korma with Flatbread or Rice
Make the base with onions and ghee or oil, brown the chicken, add the spices and tomato purée, then stir in yogurt and coconut cream. Let the sauce simmer until the chicken is tender. Finish with a little double cream and chopped coriander. The full ingredient list and step-by-step directions are below.
Ingredients :
For the Chicken Korma:
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, for gentle warmth)
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 (*see note)
2 tbsp ground almonds
1 tbsp sugar
4 tbsp (60 ml) double (heavy) cream
To Serve:
2 tbsp freshly chopped coriander (cilantro)
Boiled rice and/or flatbread (such as chapati or naan)
Directions :
Sauté the Aromatics:
Heat the ghee or sunflower oil in a large frying pan over medium heat. Add the chopped onion and cook for about 5 minutes, stirring often, until softened and translucent.
Brown the Chicken:
Add the chicken pieces to the pan and cook for another 5 minutes, stirring occasionally, until the chicken is sealed and lightly golden.
Add the Spices:
Stir in the garlic, ginger, cumin, coriander, garam masala, chili powder (if using), turmeric, salt, white pepper, and tomato purée. Cook for 2 minutes, stirring well to coat the chicken evenly.
Simmer the Sauce:
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.
Finish with Cream:
Stir in the double (heavy) cream and remove from the heat.
Serve:
Spoon the korma over rice or serve alongside warm flatbread. Garnish with fresh coriander (cilantro).
how to serve Easy Homemade Chicken Korma with Flatbread or Rice
Serve hot over plain boiled rice or with warm naan or chapati. Add a fresh salad or pickles if you like. For a fuller table, serve it with a simple soup like this warm chicken noodle soup to start.
how to store Easy Homemade Chicken Korma with Flatbread or Rice
Cool the korma to room temperature, then put it in an airtight container. It keeps in the fridge for 3–4 days. Reheat on the stove over low heat, stirring and adding a splash of water or cream if the sauce is too thick. You can freeze the korma for up to 2 months; thaw in the fridge before reheating.
tips to make Easy Homemade Chicken Korma with Flatbread or Rice
- Use full-fat yogurt and cream for the best texture and flavor.
- Don’t boil hard after adding the yogurt; keep the heat gentle so it does not split.
- Toast the ground almonds briefly in a dry pan for a nuttier taste.
- For a quicker meal, cut the chicken smaller so it cooks faster.
- If you want a spicy side, try a simple chili with beans to serve alongside.
variation (if any)
- Use lamb or chickpeas instead of chicken for a different protein.
- Add vegetables like peas or spinach in the last 5 minutes of cooking.
- Swap coconut cream for extra plain cream if you prefer a dairy-only version.
FAQs
Q: Can I use yogurt only and skip the coconut cream?
A: Yes. Use extra full-fat yogurt or cream. The sauce will be slightly different but still rich.
Q: Is this recipe very spicy?
A: No. The chili powder is optional and set low. You can add more if you like heat.
Q: Can I make this ahead for a party?
A: Yes. Make it a day ahead and reheat gently. The flavors often improve after sitting.
Q: How do I stop the sauce from splitting?
A: Keep the heat low after adding yogurt and cream. Stir gently and avoid boiling hard.
Conclusion
For another take on chicken korma, see this baked version that provides a different cooking method and texture: Chicken Korma Bake recipe at Simple Home Edit.
Chicken Korma
Ingredients
Method
- Heat the ghee or sunflower oil in a large frying pan over medium heat. Add the chopped onion and cook for about 5 minutes, stirring often, until softened and 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 using), turmeric, salt, white pepper, and tomato purée. Cook for 2 minutes, stirring well to coat the chicken evenly.
- 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 rice or serve alongside warm flatbread. Garnish with fresh coriander (cilantro).