This chicken korma is a rich and creamy mild chicken curry with lots of flavour, made with coconut cream, yogurt and a small amount of ground almonds. Perfect for kids and adults to enjoy.
It’s all cooked in one pan with no marinading required and it’s ready in less than 30 minutes!

Chicken korma, rice and naan in a bowl on a dark background. Further bowl of curry and naan in background.
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It took a little bit of experimentation to get this korma to taste exactly the way I wanted to it. Creamy, but not cloying, mild but not flavourless. I really wanted it to stand out as a curry the adults would love, as well as the kids, but also for it to be quick and simple.

This certainly won’t disappoint. No marinating needed, no removing bits from the pan and adding them back later – just adding ingredients in to build up the flavours, then letting it simmer for a few minutes before serving.

📋 What do we need?

Ingredients for chicken korma on a wooden table.

🔪 How to make it

Full recipe with detailed steps in the recipe card at the end of this post.

  • We start by softening onion in a pan in a ghee or oil, then adding chicken. It just needs to cook until it’s sealed as it will continue to cook along with the rest of the ingredients.
  • Next in are the aromatics and spices – we’re talking garlic, ginger, cumin, coriander, garam masala, a little mild chilli powder (leave it out if you want NO heat at all), turmeric, salt and white pepper. I also add in a little tomato puree (paste if you’re in the USA) to add richness and help really coat the chicken in the spices.
  • Now we add in natural yogurt – use full fat as it’s less likely to split, coconut cream, a couple of tablespoons of ground almonds and a tiny bit of sugar for a little sweetness.
  • Simmer for 6-8 minutes – by which time the chicken should be cooked, the stir in 4 tbsp of double (heavy) cream and serve.
6 image collage showing how to make chicken korma

👩‍🍳PRO TIP You can replace the double (heavy) cream with single (half-fat) cream if you prefer, just be sure to turn off the heat before stirring it in.

Serve topped with a little freshly torn coriander (cilantro).

Overhead image of chicken korma in a dark bowl on a dark background. Napkin and part of a naan bread also in shot.

Let’s just have a close look at that creamy curry one more time….

Close up of Chicken Korma curry in a bowl with rice

📺 Watch how to make it

YouTube video

🍲 More mild Curry recipes

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4.90 from 28 votes

Chicken Korma

A rich and creamy chicken korma with lots of flavour. All cooked in one pan with no marinading required, it's ready in less than 30 minutes!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Course: Dinner
Cuisine: Indian


  • 2 tbsp ghee or sunflower oil
  • 1 onion peeled and finely chopped
  • 3 chicken breasts (approx. 525g/1.1lbs), chopped into bite-size chunks
  • 2 cloves garlic peeled and minced
  • 2 tsp minced ginger
  • 1 tsp ground cumin
  • 1 ½ tsp ground coriander
  • 1 ½ tsp garam masala
  • ½ tsp mild chilli powder (this is to add a tiny bit of warmth, but you can leave it out if you prefer no heat at all).
  • ½ tsp turmeric
  • ¼ tsp salt
  • ¼ tsp white pepper
  • 2 tbsp tomato puree paste for US
  • 120 ml (½ cup) full-fat plain/natural yogurt
  • 120 ml (½ cup) coconut cream *see note
  • 2 tbsp ground almonds
  • 1 tbsp sugar
  • 60 ml (4 tbsp) double (heavy) cream

To Serve:

  • 2 tbsp freshly chopped coriander cilantro
  • boiled rice and/or chapati
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  • Heat the ghee in a large frying pan over a medium heat, until hot.
    2 tbsp ghee or sunflower oil
  • Add the onion and cook for 5 minutes, stirring often, until softened.
    1 onion
  • Add the chicken breasts and cook for 5 minutes, stirring occasionally, until the chicken is sealed.
    3 chicken breasts
  • Add the minced garlic, minced ginger, cumin, ground coriander, garam masala, chilli powder, turmeric, salt, white pepper, and tomato puree.
    2 cloves garlic, 2 tsp minced ginger, 1 tsp ground cumin, 1 1/2 tsp ground coriander, 1 1/2 tsp garam masala, ½ tsp mild chilli powder, ½ tsp turmeric, ¼ tsp salt, ¼ tsp white pepper, 2 tbsp tomato puree
  • Cook for 2 minutes, stirring, until the chicken is coated.
  • Add the yogurt, coconut cream, ground almonds, and sugar.
    120 ml (½ cup) full-fat plain/natural yogurt, 120 ml (½ cup) coconut cream, 2 tbsp ground almonds, 1 tbsp sugar
  • Stir everything together, bring to a gentle boil, then simmer for 6-8 minutes, until the chicken is cooked through.
  • Stir in the double (heavy) cream and turn off the heat.
    60 ml (4 tbsp) double (heavy) cream
  • Serve the korma topped with fresh coriander (cilantro).
    2 tbsp freshly chopped coriander
  • Serve with rice and/or chapati.
    boiled rice and/or chapati


YouTube video


*Coconut cream
Coconut cream is thicker than coconut milk, with a higher fat content. You can use the little tins of coconut cream or use creamed coconut blocks mixed with a little hot water to make coconut cream. I use the coconut blocks for this recipe.
If you only have coconut milk, you can chill the tin overnight, then open the tin and use the solid portion at the top of the tin, leaving the liquid behind.
Can I make it ahead?
Yes, you can make this curry ahead, then cool, cover and refrigerate for up to a day.
Reheat in a pan over a medium heat, stirring often, until the chicken is piping hot throughout.
You may need to add in a little water or cream to loosen when reheating, as the sauce will thicken.
Can I freeze it?
Yogurt can sometimes be difficult to work with when freezing as it can sometimes split or go a little grainy on defrosting. However I’ve frozen and reheated this curry and it was fine.
The key here is to ensure you’re using full fat cream and full fat yogurt. Lower fat dairy products are much more likely to split/curdle.
  • Also ensure you cool the korma quickly and freeze as soon as possible after cooking.
  • Ideally freeze in portions so it defrosts quicker.
  • Defrost in the refrigerator overnight, then reheat in a pan until piping hot throughout. Be sure to heat on a medium heat (rather than a high heat) and stir often while re-heating.
How to scale up and scale down this recipe
You can double or half this recipe, sticking to the same ingredient ratios.It will take slightly longer for the chicken to cook if you’re doubling up.
Nutritional information is per serving, not including rice or chapati.


Calories: 485kcal | Carbohydrates: 12g | Protein: 40g | Fat: 31g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 372mg | Potassium: 887mg | Fiber: 2g | Sugar: 6g | Vitamin A: 439IU | Vitamin C: 7mg | Calcium: 83mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

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Hi, I'm Nicky and I love to cook! I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

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  1. Michael says:

    We have made this three times now. For the simplicity we LOVE this meal. I sub full fat yogurt for fat free greek yogurt, coconut cream for coconut milk, and heavy cream for half and half to make it lighter. We service with rice and greek yogurt or cottage cheese on the side. Def in out top 10 recuring recipes now

  2. Denise says:

    I absolutely love this recipe always goes down well with the family ❤️😋

  3. Alan says:

    5 stars
    I made this today and it was fantastic. Whole family loved it.
    Thank you for this recipe. I will be using this from now on.

  4. Rob says:

    5 stars
    Pretty good Korma for something I can knock up in 20-25 mins, good flavour and simple instructions. Probably best to keep the chilli in for those worried, a mild chilli powder like Kashmiri in that amount adds no heat, just another layer of flavour. For those who prefer more heat, chop up a dried chilli or two or three when you are first cooking the chicken. Happy to put this one on the rotation as you can cook this quickly after finishing work.

  5. Gavin B says:

    5 stars
    Cooked this for the first time today. Can honestly say the best Norma I’ve ever tasted. Will be one of my favourite recipes from now on!
    Didn’t use the tomato puree

  6. Trish says:

    5 stars
    I love this recipe make it least once a week , use lamb as well ( leg steaks ) substitute ginger and garlic for minced paste you can buy from Sainsburys ( Asian isle )

    Such an easy recipe to follow , actually tells you again what you should have sorted weighed out when you get to method , great idea !

    I alway click on kitchen sanctuary now , so easy to follow , thank you ! 🩷

  7. David Coll says:

    I’m looking forward to trying this recipe

  8. Maureen says:

    Great recipe thankyou!
    Made this for a family occasion and i turned out delicious, just as I’d hoped , everyone enjoyed it and was so pleased!