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    Hungry Healthy Happy » Recipes » Curry

    Chicken Korma

    Published: Jul 18, 2020 · Modified: Feb 24, 2023 by Dannii · This post may contain affiliate links · 57 Comments

    967 shares
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    Diet: Gluten Free / Low Carb
    Chicken korma with a text title overlay.

    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.

    Chicken Korma and rice on plate next to a pan of more curry.

    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.

    If you are looking for some more lean chicken recipes, then why not try our Air Fryer Chicken Nuggets, Peri Peri Chicken, BBQ Chicken Salad, or Chicken Burrito Bowl.

    Jump to:
    • What is a korma?
    • Why you will love it
    • Ingredients needed
    • How to make chicken korma - Step by step
    • Korma paste
    • Variations
    • What to serve with Chicken Korma
    • FAQs
    • Extra tips
    • More curry recipes
    • Recipe
    • Feedback

    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.

    Ingredients needed

    • 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.

    Chopped onions cooking in a frying pan.

    Two: Add the chicken and cook until browned all over, about 5 minutes.

    Chunks of chicken added to the frying pan.

    Three: Add the korma paste and stir so the chicken is coated.

    Curry paste added to the pan.

    Four: Add the coconut milk, stir well and bring to the boil.

    Coconut milk added to the pan.

    Five: Reduce to a simmer and cook for 15-20 minutes until the chicken is cooked through.

    Chicken cooking in a korma sauce.

    Six: Stir in the yogurt to get a marbled effect.

    Yogurt being stirred through the chicken curry.

    Korma paste

    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.

    A small wooden bowl containing korma paste sat on a yellow towel.

    Variations

    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.

    Chunks of chicken in a curry sauce with a coriander leaf on top.

    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.

    If you want some sides to go with this curry, then why not try our easy raita or our tasty cucumber salad too?

    A plate of curry and rice wit ha pan of curry in the background.

    FAQs

    How to store leftover curry

    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.

    Can it be made in the slow cooker?

    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.

    Why is my chicken korma too thick/thin?

    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.

    heart icon

    Extra tips

    • 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. Cook on high for 3 hours or low for 5.
    • You can make your own curry paste, or use store bought.
    • Add a little crunch by serving with some almonds or cashews on top.

    More curry recipes

    • Leftover Turkey Curry in a white bowl with rice and mini popadoms.
      15 Minute Leftover Turkey Curry
    • Easy Slow Cooker Chicken Curry in a bowl with some brown rice
      EASY Slow Cooker Chicken Curry
    • Lamb Korma in a bowl and pan next to cilantro, ginger, limes and eggplant
      Lamb Korma
    • Halloumi Curry in a bowl with rice.
      Creamy Halloumi Curry

    If you’ve tried this chicken korma recipe, let us know how you got on in ., we love hearing from you!
    Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.

    Recipe

    A plate of chicken korma and rice

    Chicken Korma

    By: Dannii
    Not all curries have to be spicy and if you are looking for something with all of the flavour of a curry, but none of the spice, then a Chicken Korma is for you.
    A circular logo saying GF.
    Gluten Free
    The words low carb in a white circle.
    Low Carb
    4.98 from 48 votes
    Pin Print Save recipe Recipe saved!
    Course: Main Course
    Cuisine: Indian
    Prep: 10 minutes mins
    Cook: 20 minutes mins
    Total: 30 minutes mins
    Servings: 2 people
    Calories: 450kcal
    Allergens:
    An illustration of a carton of milk.
    Dairy
    An illustration of a cow's head.
    Meat
    Prevent your screen from going dark

    Ingredients

    • 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)

    Instructions

    • 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.

    Notes

    • 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.

    Nutritional Information

    Serving: 1portion | Calories: 450kcal | Carbohydrates: 11g | Protein: 36g | Fat: 35g | Saturated Fat: 22g | Cholesterol: 97mg | Sodium: 196mg | Potassium: 855mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4770IU | Vitamin C: 9mg | Calcium: 98mg | Iron: 5mg
    DisclaimerThe 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.

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    Reader Interactions

    Comments

    1. emma white

      January 18, 2017 at 11:07 pm

      5 stars
      oh I just love Korma but have yet to make it myself so this one is going on our meal plan for next week - bookmarked

      Reply
    2. Melanie Edjourian

      January 18, 2017 at 10:22 pm

      5 stars
      I do love home made food and making curries like this from scratch is great as you can adapt them to your taste. This korma sounds delicious.

      Reply
    3. Baby Isabella

      January 18, 2017 at 9:55 pm

      Chicken Korma is my daddy's favourite curry as he likes the creaminess and the coconut! Nice recipe for us to try!

      Reply
    4. Francesca

      January 18, 2017 at 9:00 pm

      5 stars
      Love a good chicken korma!!! This looks great and sounds like a pretty great recipe!!!

      Reply
    5. Tanya Brannan

      January 18, 2017 at 2:48 pm

      Oh that looks so yummy! I love a well done fresh curry and being a wimp, Korma is my favourite! Thank you for sharing x

      Reply
    6. Teresa Bowen

      January 18, 2017 at 2:26 pm

      5 stars
      I love curry but very rarely get to eat it at home. This recipe looks delicious and easy enough for me to try.

      Reply
    7. Angela

      January 17, 2017 at 10:43 pm

      5 stars
      Sounds incredibly flavorful! Saving this to try soon!

      Reply
    8. denajayne

      January 17, 2017 at 9:49 pm

      This looks yummy, stealing the recipe! xo

      Reply
    9. Anosa

      January 17, 2017 at 8:32 pm

      I just love how you guys manage to create healthier versions of all my favourite foods and curry is one of them. I didn't know original Indian curry didn't have coconut in it

      Reply
    10. Tina Dawson | Love is in my Tummy

      January 17, 2017 at 6:43 pm

      5 stars
      Yogurt in Chicken curries are the absolute best! How I would love to have this tonight with some Naan!!!! Drool!

      Reply
    11. Harriet from Toby & Roo

      January 17, 2017 at 5:30 pm

      I love curry and although I'm addicted to really spicy food I do enjoy a korma :)

      Reply
    12. Emily @ Recipes to Nourish

      January 17, 2017 at 5:18 pm

      5 stars
      So many lovely flavors in this dish! I love the garam masala and all of that coriander and ginger!

      Reply
    13. Allison - Celebrating Sweets

      January 17, 2017 at 4:55 pm

      This would be great for my kids since it's not too spicy. It looks and sound terrific!

      Reply
    14. Maria @closeothome

      January 17, 2017 at 4:43 pm

      5 stars
      I have never made anything like this before. I like that you can adjust the spiciness

      Reply
    15. Grace

      January 17, 2017 at 3:51 pm

      5 stars
      Since reading your blog, I have discovered so many ways to use yoghurt in cooking and this is a new one to me and I can't wait to try it. Thanks Dave and Dannii - another fab recipe!

      Reply
    16. Charlotte Kalar

      January 17, 2017 at 3:48 pm

      5 stars
      I would love to hear how this handles nut butters because I have destroyed 2 blenders by trying homemade peanut butter.

      Reply
    17. Anna @AnnaTheApple

      January 17, 2017 at 1:43 pm

      That's so fascinating about the no coconut thing - I didn't know that. I imagine that so many of the Indian dishes we're familiar with in the UK are vastly different to the ones in India.
      This sounds delicious!

      Reply
    18. Savi

      January 17, 2017 at 12:51 pm

      This sounds yummy and I absolutely love all your photos - will be trying it out soon :)

      Reply
    19. Milly Youngman

      January 17, 2017 at 12:25 pm

      5 stars
      This sounds so good! I definitely think korma can be as enjoyable as spicier curries - even though I'm kinda a fiend for the hot stuff...!

      Reply
    20. Jade Bremner

      January 17, 2017 at 10:36 am

      I'm not a korma lover I love curry but I need the spice x

      Reply
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    Established in 2011, Hungry Healthy Happy has become one of the UK's most popular food blogs, with two successful recipe books published.

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