Chicken Korma Recipe
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!
Servings: 4
Ingredients
- 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
Instructions
- 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
Video
Notes
*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 (this recipe serves 4) not including serving suggestions.Nutrition
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
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