Chicken korma is a delicious and creamy Indian dish perfect for a special occasion! This dish is made with chicken that is cooked in a rich and flavorful sauce. The sauce is made with yogurt, broth, and spices. You will love the tender chicken and super creamy sauce!
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Why You'll Love This Recipe
- This chicken korma is hearty and savory.
- The sauce is ultra creamy and velvety smooth!
- The chicken is tender and juicy.
- Check out these Chicken Meal Prep Ideas and these Chicken Breast Recipes!
- Feel free to adjust the spices. This dish can be easily customized.
- This recipe is a great way to make chicken.
- Even kids love it!
- The leftovers are even better the next day.
- This recipe is naturally gluten-free and contains no added sugar.
- For a vegetarian option, make this Vegetable Korma!
What is Chicken Korma?
Chicken Korma is a flavorful and mildly spiced curry dish originating from India. It is known for its rich, creamy texture and aromatic spices.
The dish typically involves marinating chicken in a mixture of yogurt and spices, which is then slow-cooked with a blend of ingredients such as cashews, almonds, coconut, and various spices. This combination provides its distinctive taste and creamy consistency.
Chicken Korma can have regional and cultural variations, with different recipes and spice combinations. Some versions may include fruits like dried apricots or raisins to add a hint of sweetness to the dish, while others might emphasize a nuttier flavor with the addition of ground nuts.
Ingredients & Substitutes
Scroll down to the recipe card for the full chicken korma recipe.
For this recipe, use boneless skinless chicken breasts or thighs. Cut into bite-sized pieces.
Olive oil helps cook the onions.
To add flavor, use minced garlic, ginger paste, coriander, cumin, turmeric, paprika, garam masala, and chili powder. Feel free to adjust the amounts to suit your taste. For a more mild flavor, omit the chili powder.
Plain yogurt helps tenderize the chicken.
Heavy cream or coconut milk adds creaminess to the sauce.
Use chicken broth to add flavor to the sauce. If you are out of chicken broth, use water.
Season with salt to taste.
Lastly, garnish with chopped cilantro if desired.
Taste & Texture
The chicken in this recipe is cooked until it is tender and juicy.
The sauce is creamy and flavorful, with a slight tangy flavor from the yogurt and a touch of heat from the spices.
How to Make
Step 1
First, in a large skillet or Dutch oven, heat the vegetable oil over medium heat.
Step 2
Add the chopped onion and sauté until it becomes soft and translucent, about 5 minutes.
Step 3
Add the minced garlic and ginger paste (or grated ginger) to the skillet. Cook for another 1 to 2 minutes until fragrant.
Step 4
In a small bowl, combine the yogurt, ground coriander, ground cumin, ground turmeric, paprika, garam masala, and chili powder (if using). Stir well to create a spice mixture.
Step 5
Add the chicken to the creamy spice mixture. Stir together.
Step 6
Add the chicken pieces to the skillet and cook until they are browned on all sides.
Step 7
Pour in the tomato sauce, heavy cream or coconut milk and chicken broth or water. Stir to combine everything together.
Step 8
Cover the skillet and simmer the Chicken Korma for about 20 to 25 minutes, or until the chicken is cooked through and tender. Stir occasionally to prevent sticking.
Step 9
Taste the curry and season with salt according to your preference.
Step 10
Remove the skillet from the heat and let the curry rest for a few minutes.
Step 11
Finally, garnish the Chicken Korma with chopped fresh cilantro and slivered almonds if desired.
Expert Tips for Success
Follow these tips and tricks to make the best chicken korma.
Use boneless skinless chicken breasts or thighs.
Cut the chicken into bite-sized pieces.
Use plain yogurt, not sweetened yogurt.
Garnish with fresh cilantro.
Flavor Variations & Add-Ins
Consider these flavor variations and add-ins for your korma chicken recipe.
Add different vegetables, such as carrots, potatoes, or peas.
Add different proteins, such as shrimp, lamb, or tofu.
Add different herbs and spices, such as ginger, garlic, or turmeric.
Add a splash of lemon juice or lime juice for a touch of acidity.
How to Serve & Store
Chicken korma is best served hot.
It is best enjoyed with brown rice or warm Naan bread.
You can reheat it in the microwave or on the stovetop.
Store in an airtight container in the refrigerator for up to 5 days.
Frequently Asked Questions (FAQs)
Yes, you can make this dish ahead of time and reheat it later. However, the sauce may thicken slightly when it is reheated.
Yes, you can make this dish vegan or vegetarian by using vegetable broth instead of chicken broth and omitting the chicken. You can also add tofu or tempeh to the dish for added protein.
The chicken is cooked through when it is no longer pink in the center. You can use a meat thermometer to check the temperature.
Chicken curry is a broad term for various spiced chicken dishes with a sauce, while chicken korma specifically refers to a creamy, mildly spiced curry with ingredients like yogurt, nuts, and coconut, providing a distinct flavor and texture.
Equipment Needed
Large Nonstick Skillet: This big nonstick pan is large enough for this recipe.
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You May Also Enjoy
- Red Lentil Coconut Curry
- Vegetable Quesadillas
- Tandoori Chicken
- Summer Vegetable Pasta
- Chicken Curry Bowls
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Chicken Korma
Ingredients
- 1 ½ pounds boneless skinless chicken breasts (cut into bite sized pieces)
- 2 tablespoon olive oil
- 1 large onion (finely chopped)
- 3 cloves garlic (minced)
- 1 tablespoon ginger paste (or freshly grated ginger)
- 2 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 1 teaspoon garam masala
- ½ teaspoon chili powder (optional)
- 1 cup plain yogurt
- ½ cup heavy cream (or coconut milk)
- ⅔ cup tomato sauce
- 1 cup chicken broth (or water)
- salt (to taste)
- fresh cilantro (optional garnish)
- slivered almonds (optional garnish)
Instructions
- First, in a large skillet or Dutch oven, heat the olive oil over medium heat.
- Add the chopped onion and sauté until it becomes soft and translucent, about 5 minutes.
- Add the minced garlic and ginger paste (or grated ginger) to the skillet. Cook for another 1 to 2 minutes until fragrant.
- In a small bowl, combine the yogurt, ground coriander, ground cumin, ground turmeric, paprika, garam masala, and chili powder (if using). Stir well to create a spice mixture.
- Add the chicken to the creamy spice mixture. Stir together.
- Add the chicken pieces to the skillet and cook until they are browned on all sides.
- Pour in the tomato sauce, heavy cream or coconut milk and chicken broth or water. Stir to combine everything together.
- Cover the skillet and simmer the Chicken Korma for about 20 to 25 minutes, or until the chicken is cooked through and tender. Stir occasionally to prevent sticking.
- Taste the curry and season with salt according to your preference.
- Remove the skillet from the heat and let the curry rest for a few minutes.
- Finally, garnish the Chicken Korma with chopped fresh cilantro and slivered almonds if desired.
Notes
- Finely chop the onion.
- Use boneless skinless chicken breasts or thighs. Cut into equally sized pieces.
- If needed, use a meat thermometer to test the internal temperature of the chicken. It is considered safe to eat at 165 degrees Fahrenheit.
- This recipe can be adjusted to your taste preference.
- Store any leftovers in the fridge for up to 5 days.
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Nutrition Facts
Nutrition FactsChicken KormaAmount Per ServingCalories 276 Calories from Fat 153% Daily Value*Fat 17g26%Saturated Fat 7g44%Trans Fat 0.01gPolyunsaturated Fat 1gMonounsaturated Fat 7gCholesterol 101mg34%Sodium 306mg13%Potassium 548mg16%Carbohydrates 4g1%Fiber 1g4%Sugar 3g3%Protein 27g54%Vitamin A 585IU12%Vitamin C 2mg2%Calcium 82mg8%Iron 1mg6%* Percent Daily Values are based on a 2000 calorie diet.
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