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.
Next Recipes To Try
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
Ingredients
- 1/2 cup Korma Paste click link for recipe or use store-bought
- 2 tablespoons Greek yogurt or coconut milk
- 800 g chicken thigh fillets sliced into large cubes
- 1 tablespoon olive oil
- 1/2 small onion finely chopped
- 1 bay leaf
- 1/2 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, 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, and fresh coriander leaves.
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