Are you ready to dive into a dish that’s creamy, flavorful, and oh-so-satisfying? Chicken Korma is here to steal your heart with its rich sauce, aromatic spices, and tender chicken. Whether you’re hosting a dinner party or simply craving something comforting for a weeknight meal, this recipe is sure to impress. And guess what? It’s easy enough for even beginner cooks to master! Let’s get started.
What Is Chicken Korma?
Have you ever wondered why this dish has such a beautiful name? “Korma” originates from the Urdu word “kormah,” which means “braised meat.” Traditionally, it refers to a slow-cooked dish where meat is simmered in a spiced yogurt-based sauce. But don’t worry, our version skips the long cooking time without sacrificing any of the flavor. With just one pan and about 30 minutes, you’ll have a restaurant-quality Chicken Korma ready to serve. Isn’t it amazing how some recipes can turn ordinary ingredients into extraordinary meals? As they say, “the way to a man’s heart is through his stomach,” and this dish will surely win over anyone who tries it.
Ready to give it a try? Trust us, you won’t regret it!
Why You’ll Love This Chicken Korma
Main Highlight: A Creamy, Flavorful Sauce That Melts in Your Mouth
The star of this dish is undoubtedly the luscious sauce. Made with Greek yogurt, coconut cream, and a touch of heavy whipping cream, it’s velvety smooth and packed with warmth from classic Indian spices like garam masala, cumin, and turmeric. Each bite feels like a hug for your taste buds.
Cost-Saving Benefits: Budget-Friendly Without Compromising Quality
Making Chicken Korma at home saves you big bucks compared to ordering takeout. Plus, most of the ingredients are pantry staples, so no need to splurge on expensive items. You can even customize it based on what you already have in your kitchen.
Flavorful Ingredients: Elevate Your Meal with Freshness
Fresh garlic, ginger, and cilantro add bursts of freshness to balance out the richness of the sauce. Not to mention, the optional almond flour gives the dish an extra layer of nuttiness that takes it to the next level. If you enjoyed our Creamy Tomato Basil Soup, you’ll love how these flavors come together seamlessly in this recipe.
So, are you ready to discover why everyone raves about Chicken Korma? Keep reading to learn how to make it step by step.
How to Make Chicken Korma
Quick Overview
This recipe is all about simplicity and satisfaction. In just three easy steps, you’ll create a dish that tastes like it took hours to prepare. The best part? Everything happens in one pan, saving you cleanup time. So grab your skillet and let’s get cooking.
Key Ingredients for Chicken Korma
Here’s everything you’ll need to bring this dish to life:
- 2 Tbsp light olive oil (or vegetable oil) for sautéing.
- 1 large yellow onion, finely chopped, adds sweetness and depth to the sauce.
- 1 ½ lbs chicken breast, tenderloin, or trimmed thighs, cut into bite-sized pieces for even cooking.
- 4 garlic cloves, minced, for that unmistakable aroma.
- 2 tsp minced ginger for a zesty kick.
- Spices: Garam masala, ground cumin, coriander, chili powder, turmeric, salt, and pepper define the flavor profile.
- 2 Tbsp tomato paste enhances the color and richness of the sauce.
- ½ cup plain Greek yogurt (preferably full-fat) creates a creamy base.
- ½ cup canned coconut milk (use the cream on top) adds tropical flair.
- ¼ cup almond flour (optional) thickens the sauce and adds nuttiness.
- 1 tsp granulated sugar balances acidity.
- ¼ cup heavy whipping cream finishes the sauce with decadence.
- ¼ cup fresh cilantro, chopped, for garnish.
Tip: Don’t shake the coconut milk can before opening, it makes it easier to scoop off the thick cream at the top.
Step-by-Step Instructions
Follow along with these simple steps to ensure perfect results every time:
- Sauté Onions
- Heat 2 tablespoons of oil in a large skillet over medium heat.
- Add the finely chopped onions and cook until softened and golden brown, about 5 minutes.
- Cook the Chicken
- Increase the heat slightly and add the chicken pieces. Sauté until the chicken is no longer pink on the outside, about 5 minutes. No need to cook it all the way through yet.
- Build Flavor
- Stir in the minced garlic, ginger, and all the spices (garam masala, cumin, coriander, chili powder, turmeric, salt, and pepper). Cook for another 2 minutes, stirring constantly, until fragrant.
- Make the Sauce
- Mix in the tomato paste, Greek yogurt, coconut cream, almond flour, and sugar. Bring the mixture to a light boil, then reduce the heat and simmer uncovered for 8 to 10 minutes. Stir occasionally until the chicken is fully cooked and the sauce reaches your desired thickness.
- Finish with Cream
- Stir in the heavy whipping cream and return the sauce to a gentle simmer. Remove from heat and season with additional salt if needed.
What to Serve Chicken Korma With
While Chicken Korma shines on its own, pairing it with complementary sides elevates the dining experience. Here are a few ideas:
- Steamed White Rice absorbs the creamy sauce beautifully.
- Naan Bread is perfect for mopping up leftover sauce.
- Pita Bread adds an authentic touch.
- Raita is a cooling yogurt-based side dish to balance the spices.
- Lemon Wedges add brightness when squeezed over the top.
For drinks, consider serving chilled mango lassi or a crisp glass of white wine for a refreshing contrast.
Top Tips for Perfecting Chicken Korma
- Ingredient Substitutions:
- Swap chicken breast for thighs if you prefer juicier meat.
- Use fat-free yogurt if you’re watching calories, though full-fat provides richer flavor.
- Replace almond flour with cashew butter if you have a nut allergy.
- Timing Adjustments:
- For a thicker sauce, simmer for a few extra minutes.
- To save time, prep your ingredients ahead of time.
- Common Mistakes to Avoid:
- Overcrowding the pan when cooking chicken can lead to steaming instead of browning.
- Skipping the final seasoning step may leave the dish lacking depth.
Storing and Reheating Tips
Leftovers? No problem. Chicken Korma reheats beautifully thanks to its saucy nature.
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze portions in freezer-safe bags for up to 3 months.
- Reheating: Gently reheat in the microwave or on the stovetop. Add a splash of water or milk to loosen the sauce if needed.
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Chicken Korma
- Total Time: 30 minutes
Description
A quick and easy Chicken Korma recipe that delivers bold flavors in just 30 minutes. Serve it over rice and garnish with fresh cilantro for a comforting meal the whole family will love.
Ingredients
- 2 Tbsp light olive oil (or vegetable oil)
- 1 large yellow onion, finely chopped
- 1 ½ lbs chicken breast, tenderloin, or trimmed thighs, cut into bite-size pieces
- 4 garlic cloves, minced
- 2 tsp minced ginger
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp chili powder
- ½ tsp ground turmeric
- ½ tsp fine sea salt, plus more to taste
- ¼ tsp freshly ground black pepper
- 2 Tbsp tomato paste
- ½ cup plain Greek yogurt (preferably full-fat)
- ½ cup canned coconut milk (use the cream on top)
- ¼ cup almond flour (optional)
- 1 tsp granulated sugar
- ¼ cup heavy whipping cream
- ¼ cup fresh cilantro, chopped (for garnish)
Instructions
-
Sauté Onions
- Heat a large skillet over medium heat and add 2 tablespoons of light olive oil (or vegetable oil).
- Add the finely chopped yellow onion and sauté until softened and golden brown, about 5 minutes. Stir occasionally to prevent burning.
-
Cook Chicken
- Once the onions are golden, add the chicken pieces (cut into bite-sized chunks) to the skillet.
- Sauté the chicken until it is no longer pink on the outside, approximately 5 minutes. No need to fully cook it at this stage.
-
Build Flavor
- Stir in minced garlic, ginger, garam masala, ground cumin, coriander, chili powder, turmeric, salt, pepper, and tomato paste.
- Cook for another 2 minutes, stirring constantly, until the chicken is evenly coated and the mixture becomes fragrant.
-
Make the Sauce
- Reduce the heat slightly and add Greek yogurt, coconut cream (use the thick part from the top of the can), almond flour (optional), and sugar.
- Stir well to combine all ingredients. Bring the mixture to a light boil, then reduce the heat to a simmer. Let it cook uncovered for 8–10 minutes, stirring occasionally, until the chicken is fully cooked and the sauce reaches your desired thickness.
-
Finish with Cream
- Remove the skillet from heat and stir in heavy whipping cream. Return the sauce to a gentle simmer briefly, then taste and adjust seasoning if necessary (add more salt or pepper as needed).
-
Serve
- Spoon the Chicken Korma over steamed white rice and garnish generously with fresh cilantro for added freshness and presentation.
- Alternatively, serve with naan bread, pita bread, or raita for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Cuisine: Indian
Nutrition
- Serving Size: 6 servings
- Calories: 310 kcal
- Fat: 19g
- Carbohydrates: 8g
- Protein: 28g
