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Classic Chicken Korma
Indian Recipes

Classic Chicken Korma

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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.

Ingredients

  • 3 tbsp Ground almonds
  • 2 tsp Korma Curry Powder or mild curry powder
  • 700 g Chicken Thighs boneless skinless, diced
  • 150 g Greek yogurt room temperature
  • 1/4 tsp Turmeric
  • 1 large Onion finely chopped
  • 1 tbsp Ginger grated
  • Salt, to taste
  • 1/2 tsp Ground cumin
  • to garnish Coriander fresh chopped
  • 3 cloves Garlic minced
  • 1 tsp Ground coriander
  • 120 ml Double cream
  • 2 tbsp Ghee or oil
  • Black Pepper, to taste
  • 180 ml Chicken Stock hot

Method

2 sections
15m30m45m
  1. Heat ghee in a pan and cook onion until soft and lightly golden.
  2. Add garlic and ginger; cook for 1 minute.
  3. Stir in korma powder, coriander, cumin, and turmeric. Fry briefly.
  4. Add chicken and cook until sealed on all sides.
  5. Lower heat and stir in yogurt gradually.
  6. Add stock and simmer 15–20 minutes until chicken is cooked through.
  7. Stir in ground almonds and cream; cook gently 3–5 minutes until silky.
  8. Season to taste, garnish with coriander, and serve.

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.

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