Recipe
Classic Chicken Korma
A rich, creamy chicken korma with warming spices and two cooking options: classic stovetop or slow cooker.
Ingredients
Method
On the Hob
15 mins prep30 mins cook45 mins total
Heat ghee in a pan and cook onion until soft and lightly golden.
Add garlic and ginger; cook for 1 minute.
Stir in korma powder, coriander, cumin, and turmeric. Fry briefly.
Add chicken and cook until sealed on all sides.
Lower heat and stir in yogurt gradually.
Add stock and simmer 15–20 minutes until chicken is cooked through.
Stir in ground almonds and cream; cook gently 3–5 minutes until silky.
Season to taste, garnish with coriander, and serve.
Slow Cooker
15 mins prep300 mins cook315 mins total
Sauté onion in ghee until soft; add garlic, ginger, and spices for 1 minute.
Transfer to slow cooker with chicken and stock. Stir well.
Cook on LOW for 4–5 hours or HIGH for 2.5–3 hours until chicken is tender.
In the final 20–30 minutes, stir in yogurt, ground almonds, and cream.
Cook uncovered on HIGH until the sauce thickens slightly.
Season, garnish with coriander, and serve hot.
Notes
Use low heat once dairy is added to avoid splitting the sauce.
For deeper flavour, marinate chicken in yogurt and spices for 30 minutes before cooking.
Adjust thickness with a splash of hot water or stock before serving.
About this recipe
This Classic Chicken Korma is smooth, aromatic, and deeply comforting. Chicken is simmered in a gently spiced onion base with yogurt, cream, and ground almonds for that signature silky texture.
You can cook it quickly on the hob or let it mellow in the slow cooker. Both methods produce a rich, family-friendly curry that pairs perfectly with rice or naan.
