Authentic Chicken Korma
Chicken Korma is a creamy mild curry that is incredibly popular. A great family recipe that everyone will enjoy.
It is not spicy (add more if you like it with a chilli kick). Originating in India there are loads of variations. This recipe is more along the authentic korma recipe made from spices, coconut, almonds, and a delicious yogurt korma sauce.
Related Recipes: Easy Homemade Tandoori Paste / Chicken Tikka Masala
What You’ll Love about This Recipe:
Chicken Korma Ingredients
Be sure to check out the full recipe and ingredient list below to make this recipe for chicken korma.
How To Make Chicken Korma
Step 1. In a large bowl, combine 3 tablespoons of korma paste and 2 tablespoons yogurt. Add the chicken and stir to coat. Cover, and chill to marinate for 2 hours or overnight.
Step 2. Heat oil in a large frying pan over medium heat. Add onions and cook until deeply golden and soft.
Step 3. Add chicken thighs and marinade; cook, stirring occasionally, until the chicken is slightly browned and almost cooked through.
Step 4. Add the bay leaf, remaining korma sauce, and yogurt (or coconut milk or cream) and bring to a boil, then reduce to low. Cover and cook, stirring occasionally, for 10-15 minutes or until the chicken is tender. Rest, covered, 5-10 minutes, and the sauce will thicken.
FAQs
Yes, you can. Store in the fridge for up to 3 days. Freeze in individual portions. Defrost in the fridge overnight.
No, it is not. Chicken korma is traditionally a mild creamy curry.
This chicken korma is a creamy thick curry with spices and coconut cream or yogurt. A chicken korma masala has tomatoes or tomato puree added and uses cream.
This chicken korma can be made with coconut cream to be made dairy free.
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Be sure to let us know how much you love our easy recipe for chicken korma in the comments. Happy cooking and watch for more Indian cuisine recipes coming soon. Meg x
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Easy Chicken Korma
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Ingredients
- 1/2 cup (½ cup) Korma Paste click link for recipe or use store-bought
- 2 tablespoons (2 tablespoons) Greek yogurt or coconut milk
- 800 g (3 ⅜ cups) chicken thigh fillets sliced into large cubes
- 1 tablespoon (1 tablespoon) olive oil
- 1/2 (1/2) small onion finely chopped
- 1 (1) bay leaf
- 1/2 cup (½ cup) Greek yogurt or coconut milk
Instructions
CONVENTIONAL METHOD
- In a large bowl combine 3 tablespoons korma paste and 2 tablespoons yoghurt. Add the chicken and stir to coat. Cover, and chill to marinate for 2 hours or overnight.
- Heat oil in a large skillet over medium heat. Add onion and cook until golden and soft.
- Add chicken and marinade; cook stirring occasionally until the chicken is slightly browned and almost cooked through.
- Add the bay leaf, remaining korma paste, and yoghurt (or coconut cream) and bring to a boil, then reduce to low. Cover and cook, stirring occasionally, for 10-15 minutes or until the chicken is tender. Rest, covered, 5-10 minutes, and the sauce will thicken. Serve with steamed Basmati rice, cauliflower rice, lime wedges, extra yoghurt, freshly sliced chilli, roasted macadamias, and fresh coriander leaves.
THERMOMIX METHOD
- Place 3 tablespoons korma paste and 2 tablespoons yogurt into mixer; mix 10 sec/speed 4.
- Add the thigh fillet to mixer; mix 12 sec/reverse/speed 2. Transfer to a glass bowl. Cover, and chill to marinate for 2 hours or overnight.
- Add olive oil and onion to clean mixer; chop 3 seconds/speed 6. Cook 4 min/110℃/speed 1.
- Add chicken and marinade; cook 12 min/100℃/reverse stir/MC off.
- Add the bay leaf, remaining korma paste, and yoghurt (or coconut cream); cook 10 min/100℃/reverse stir/MC off. Rest, covered, 5-10 minutes, and the sauce will thicken. Serve with steamed Basmati rice, cauliflower rice, lime wedges, extra yoghurt, freshly sliced chilli, roasted macadamias, and fresh coriander leaves.
Notes
Your Own Notes
Nutrition
23 responses to “Easy Chicken Korma”
Just discovered your wonderful website this morning! I love that chicken drumsticks can be used instead of boneless chicken, as they’re so much more economical (and tasty in my opinion) here in New Zealand. How long do you recommend I cook these for? Thanks in advance for your help.
Regards, Helen from Arrowtown NZ
This easy Chicken Korma recipe is fantastic. I found it to be both rich in flavor and healthy. An easy recipe producing such a quality dish is inspiring. Thank you!It is so delicious isnt it!
I love that this is such a quick and easy recipe! I also love that you used thigh meat, which is so much more economical than chicken breasts these days. Can’t wait to try this!
Enjoy!
This chicken korma dish turned out perfect! The whole family loved it so we will definitely be making it more often. I’ll probably make it with paneer soon too!Enjoy!
Wow! Talk about so simple yet so full of flavor! That chicken is the bomb and truly amazing! I so love recipes like this!Yay!
The best thing about this chicken korma is that it is quite easy to make, and you don’t need a lot of ingredients or cooking techniques.So easy isn’t it!
Loved this chicken korma! The chicken thigh pieces came out so tender, and the sauce was so nice and creamy. Very simple to make too.So happy you enjoyed it
This chicken korma was so easy to make and the sauce was so creamy and delicious. Can’t wait to make it again!Yay!
Chicken korma is one of my favorite dishes and this was amazing. I loved how easy it was to make.Me too Sean!
My husband made this dish with absolutely no help from me. Delicious!
Made this tonight and it was a hit. I used almonds instead of Macadamia nuts (as thats what I had on hand) the kids thought it was a bit “gritty”. Ill give the Macadamia nuts a try next time. The flavour is quite mild and easy for heat up with added chilli if needed. A definite must make and will be on rotation in our house. Also an easy recipe for the adult kids to recreate without relying on a jar or packet mix! Thanks Megan, truly delicious.
Purchasing the korma paste made this recipe so simple to put together for an easy weeknight dinner! I’m obsessed!Yay! Love hearing that Christy!
At what point do you add the macadamias and should they be chopped? Thanks!Hi Bernie, if you are cooking the conventional way I have just adjusted the recipe, as I had indeed left out the first step. Thanks for letting me know
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