A perfectly spiced, mild and authentic tasting chicken curry that everyone will love. This Chicken Korma is mild enough to suit all tastes (even kids will enjoy it) but can easily be made spicier. This korma curry recipe is super easy to make in under 30 minutes, it's healthy and can even be made in a slow cooker.
A homemade curry is always a better option than reaching for the takeout menu. They are cheaper, healthier and often quicker than getting one delivered. This Chicken Korma recipe is all of those things - perfect for a busy weeknight. This is one of our favourite curries as it is full of flavour, but can easily be adapted to how spicy we want it.
What is a korma?
A korma is a fragrant Indian dish containing meat, usually lamb or chicken, that is gently cooked with spices and dairy. Whilst some korma recipes contain yogurt, others have cream or a combination of the two. You can make a vegan version with coconut milk instead of dairy (and no meat, obviously).
You will find that a lot of korma recipes contain nuts – usually almonds. These are often in the homemade paste and used to thicken the sauce. You can sprinkle the curry with some flaked almonds too.
Kormas are very popular in the UK as they are mild and seen as a gateway curry. The spice levels are pretty mellow, but it has plenty of flavour.
Why you will love it
- Healthier than a takeout curry - You can control exactly what goes in to this homemade chicken korma, making it a healthy alternative.
- Quick - This chicken korma is ready in only 30 minutes.
- Low carb and gluten free
- Easy to adapt to your spice preference - This is a mild curry, but it can easily be adapted to make it spicier if you prefer.
- Chicken - We used chicken breast to keep it nice and lean. However, skinless and boneless chicken thighs wuld make these nice and juicy.
- Onion - We used a small brown onion. This could be swapped for shallots for a sweeter flavour. You can use frozen onion to save time.
- Oil - A good quality olive oil.
- Korma paste - We made our own, and have give the recipe for it. However, you can use a store bought one to save time. Try to use the best quality one you can, as you will be able to taste the difference.
- Coconut milk - This is where the korma sauce comes from. You can use reduced fat to save calories, but using full fat will give the best flavour.
- Greek yogurt - We substituted some of the coconut milk for a little Greek yogurt to lighten it up.
- Desiccated coconut - This is sprinkled on just before serving.
A full ingredients list with measurements is in the recipe card below.
How to make chicken korma - Step by step
One: Over a medium heat add the oil in a large pan and cook the onions until softened, about 4-5 minutes.
Two: Add the chicken and cook until browned all over, about 5 minutes.
Three: Add the korma paste and stir so the chicken is coated.
Four: Add the coconut milk, stir well and bring to the boil.
Five: Reduce to a simmer and cook for 15-20 minutes until the chicken is cooked through.
Six: Stir in the yogurt to get a marbled effect.
If you want to save yourself some time, then use a really good quality korma paste from a store. However, if you have some extra time then you can make your own Korma paste, as it really does make the best korma sauce. It's really simple and mix of garlic, ginger, almonds, coconut, cayenne, garam masala, coriander (cilantro), coriander seeds, cumin seeds and chilli.
If you didn't want to make your own, and didn't want to buy a paste, you could just use curry powder or garam masala instead, but you wouldn't get that same korma flavour.
We used chicken breast for this east chicken korma recipe, as it is easy to chop into good bite-sized chunks. You can of course, use any chicken meat for this - thighs are particularly tasty. You could even use leftover cooked chicken - just make the sauce first and add the cooked chicken a few minutes from the end.
The only vegetable in this recipe is an onion, but feel free to add any veg you like. Mushrooms and chunks of aubergine would work really well with this. You could even stir in some spinach a few minutes before serving to add a green boost.
You can also mix in some ground almonds, which is what you would traditionally find in it.
What to serve with Chicken Korma
We served this with some simple brown rice, but you could up the rice game and serve it with some turmeric rice. Just add a teaspoon of turmeric and half a teaspoon of garlic powder to your rice when you are boiling it, to get a lovely golden coloured rice. For a different rice dish, try our Perfect Microwave Rice or Oven Baked Rice.
Of course naan bread goes really well with a curry, so maybe try our peshwari naan or Easy Naan Bread recipe. If you still want some bread, but want to save a few calories, then our Easy Homemade Flatbreads go really well too.
Once you have allowed this curry to fully cool down, you can put it in the fridge in an air tight container and it will be good for up to 2 days. You can reheat it on the hob or in the microwave.
This curry also freezes really well. Again, allow it to cool and then put it in a freezable container and it will be good in the freezer for up to 3 months. Once it is defrosted, you can reheat it on the hob or in the microwave until piping hot throughout - if the sauce is a little thick, you can thin it out with some water. Do not reheat the curry more than once.
This can easily be made in a slow cooker. Just add all the ingredients to you slow cooker and cook on low for 5 hours or high for 3 hours. Cooking the chicken low and slow makes this chicken fall apart and melt in your mouth.
Take a look at our recipe for Slow Cooker Chicken Korma.
If you have problems with the consistency of the curry, then we have some tips for you. If it is too thick, then you can thin it out with some stock. This has probably happened because it was cooked at too high a heat. If the sauce is too thin, then simmer it for a bit longer before serving.
More curry recipes
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- 300 g (10.5 oz) Chicken breast - cut into chunks
- 1 Onion - finely chopped
- 1 tablespoon Olive oil
- 4 tablespoon Korma paste
- 200 ml (0.75 cups) Coconut milk
- 2 tablespoon 0% Greek yogurt
- 1 teaspoon Desiccated coconut - (to serve)
- Over a medium heat put 1 tablespoon Olive oil in a large pan and add 1 Onion. Cook until softened, about 4-5 minutes.
- Add 300 g Chicken breast and cook until browned all over, about 5 minutes.
- Add 4 tablespoon Korma paste and stir so the chicken is coated.
- Add 200 ml Coconut milk, stir well and bring to the boil.
- Reduce to a simmer and cook for 15-20 minutes until the chicken is cooked through.
- Stir in 2 tablespoon 0% Greek yogurt to get a marbled effect.
- Serve with rice and 1 teaspoon Desiccated coconut sprinkled over the top.
- If you need to thicken the curry, then you can just let it cook for a little longer.
- You can add some extra spice with some red chilli flakes
- Leftovers can be stored in the fridge for 2 days or in the freezer for up to 3 months.
- This recipe can be made in the slow cooker too.
- You can make your own curry paste, or use store bought.
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.