It was a late weekday afternoon and I had the fridge bare except a chicken breast and a few spices. I grabbed yogurt ginger and garlic and started whisking them with curry powder while my kid raced home from school hungry and cold. That is when I first tried Chicken Korma at home. It came from an old friend who learned it in a small village outside Delhi. I loved how the flavors mingled creamy and slightly sweet from crushed almonds. I put on a casual playlist and stirred until the sauce glowed golden then I knew you had to try this Chicken Korma. A few minutes later on the plate I watched everyone dive in and that sparked my devotion to this simple curry
I love that this cooking method uses a gentle simmer in a deep skillet with a lid so the chicken soaks up the creamy sauce. I prefer plain yogurt and light coconut milk for a tender bite and real Indian style feel. It takes about half hour from chopping to serving. You can swap almonds for cashews or use shredded coconut to thicken. Some folks even add rose water for aroma but I stick to basics since they shine best. You start by marinating the chicken in yogurt spices then sear it to lock juices then pour in the sauce and let it bubble low until rich and golden
Why you will dig Chicken Korma
- You will love how easy it is to finish this dish in under 30 minutes with a simple marinade and a single skillet cooking method that saves you time and fuss
- The yogurt almond coconut sauce is rich and silky offering a perfect balance of tang sweet and spiced notes that make each bite soothing for you and your hungry crew
- This Indian inspired curry is versatile so you can swap ingredients like cashews or coconut milk based on what you have at home and still get deep savory flavor
- Chicken Korma brings a restaurant style experience right to your kitchen making it easy for you to serve a dish that feels both special and heartwarming at weeknight dinner
Grab bag ingredient rundown
- Chicken thighs or breast are the main ingredient for this recipe thighs stay juicier but you can use breast if you want a leaner curry both soak up the sauce beautifully
- Plain yogurt works as the base for the marinade to tenderize the meat and build creaminess in the sauce use full fat yogurt for a richer taste or low fat for lighter texture
- Coconut milk or ground almond paste adds silkiness and subtle sweetness to the korma sauce pick whichever you have handy fresh coconut milk or a can of store shelf at home
- Spices play a key role in this Indian style dish turmeric coriander cumin and garam masala bring earthy sweetness and warm aroma remember to bloom them in oil first to deepen the flavor
- Garlic ginger paste is the aromatic backbone for the curry you can grate fresh cloves and root or use a jarred paste for convenience just make sure it tastes fresh
- Toasted almonds or cashews are used for thickening along with adding a nutty hint grind them into a fine powder or soak them then blend for a smoother silky finish
Quickfire steps with whys
- Combine one pound of bite size chicken pieces with plain yogurt turmeric coriander garam masala salt pepper and ginger garlic paste toss thoroughly cover and chill for at least thirty minutes this helps tenderize the meat and build a layered flavor profile
- Warm a few tablespoons of ghee or neutral oil in a heavy skillet over medium heat then add cumin seeds letting them sizzle thirty seconds this bloom stage unlocks the earthy spice oils and forms the flavorful base for your curry sauce
- Stir in ginger garlic paste cook two minutes until fragrant and slightly golden this step removes any raw edge and layers on fresh aroma for the sauce
- Add ground almond powder or blended cashews and pour in coconut milk stirring to combine allow the mixture to heat through this creates your signature creamy body in the Chicken Korma while adding subtle nut sweetness
- Remove the marinated chicken from the fridge and add each piece carefully to the simmering sauce sear them lightly on all sides this seals in juices for a tender finish and locks in the marinade flavor
- Pour in any marinade left in the bowl along with a splash of water if needed stir gently then cover the pan and reduce to low heat let it simmer ten minutes until chicken is cooked through and sauce thickens
- Once cooked remove the lid crank heat to medium high briefly to tighten the sauce if you like thicker consistency finish with a few torn cilantro leaves or a drizzle of cream then serve piping hot
Clutch shortcut tips
- Use store bought ginger garlic paste when youre short on time it saves chopping and grating then just drain any water it comes with before you stir it into your spice mix for a quick aromatic boost
- Blend the marinade in a blender instead of hand mixing to coat each chicken piece evenly and save cleanup time scrape down the sides with a spoon and you have a smooth tangy bath for the meat
- Toast your nuts ahead of time in a dry pan until golden brown then store in a sealed jar this step deepens their flavor and you can quickly grind them whenever you need to thicken the curry
- Make extra sauce base and freeze leftover portions in ice cube trays you can pop these cubes into a fresh batch of sautéed chicken to cut simmering time down during busy week nights
- Prep all your spices in small bowls before you start cooking this mise en place method keeps you organized and prevents burning the spices by adding them in at the right moment without rushing
That first bite grin
I still remember the moment I took my first bite of that homemade Chicken Korma. I had been worried Id over spiced or undercooked the chicken but the spoon lifted a chunk of tender meat coated in silky sauce to my lips. One taste and my eyes widened as the creamy cashew and almond notes melted with the gentle heat of garam masala and ginger garlic zest the way all those layers came together felt like a small celebration I couldnt hide a grin creeping across my face You can almost hear the quiet sigh of relief when everything hits the spot
Then I passed a spoon to my partner who closed their eyes and nodded in that universal yes moment We heard the kids chatter at the table as they dug in shouting please more please more by the end every bowl was clean This shared reaction becomes a small story in our family one dinner that felt like a hug written in spices and cream Now every time I promise Chicken Korma I know I will leave them smiling and satisfied
Chill serving ideas
Chicken Korma pairs well with a variety of sides and simple tweaks can make it feel fresh each time. Here are some favorite combos you can try at home
- Serve the curry over steamed basmati rice then sprinkle fresh cilantro leaves and a squeeze of lime juice add a side of cucumber raita for a cooling contrast that balances the creamy spice perfectly
- Use warm naan or homemade roti to scoop up each bite of Chicken Korma you can also fill pieces with chopped lettuce and tomato for a handheld wrap style meal thats fun at any table
- For a grain free meal ladle the korma atop cauliflower rice cooked with a pinch of salt and pepper then finish with a dusting of toasted sesame seeds for extra texture
- Turn it into finger food by serving small portions in lettuce cups topped with finely chopped onions cilantro and a drizzle of yogurt this makes a low carb crowd pleaser
- Enhance your spread with crisp savory chicken samosas for a delightful Indian appetizer
Leftover stash and reheat guide
Once youve enjoyed your meal you may have enough Chicken Korma to stash away for later. I let the curry cool slightly then transfer it into airtight containers. You can keep it refrigerated up to four days if you plan to finish soon. For longer storage pop portions into freezer safe bags or small containers leaving an inch of headspace and freeze up to two months. Label each bag with the date so you know when to use it
To reheat on the stove remove the container from fridge or freezer then pour the curry into a saucepan. If frozen let it thaw in the fridge overnight or run the sealed bag under cool water for a few minutes. Warm it over low heat stirring occasionally to prevent sticking add a splash of water or coconut milk if it feels too thick. Heat until bubbling hot and serve
Microwave reheating works well for single servings scoop some curry into a microwave safe bowl cover loosely with a lid or plate and heat on medium power in thirty second bursts stirring in between. This keeps the sauce creamy and avoids hot spots. If you like you can also reheat in a low oven at three hundred fifty degrees Fahrenheit for ten to fifteen minutes covered with foil until warmed through
Feel good wrap and FAQs
I hope this guide shows you how a simple Chicken Korma can brighten even the busiest weeknight. From that very first bite to the final leftovers you saw how a few pantry staples transform through a quick yogurt marinade a handful of spices and gentle simmering into a creamy Indian style curry that feels like a treat. You dont need a huge spice rack you just need a skillet confidence and a willingness to stir with care. This dish never fails to fill your kitchen with a warm inviting aroma and that alone can lift a rainy evening. Once you master the basics you can tweak the sauce add vegetables or adjust the heat level to fit your taste. Craving another easy chicken dinner? Try our chicken fajitas for a flavorful twist
Q What cut of chicken should I use
A you can use thighs for juicier bites or breast for a leaner curry both absorb the sauce well and cook quickly adjust the bite size for even cooking
Q Can I make this recipe dairy free
A swap plain yogurt for coconut yogurt or use full coconut cream and skip the dairy based options you get a slight tropical note but similar creamy body perfect for dairy free diets
Q How can I make it spicier or milder
A adjust the amount of garam masala chili powder or fresh chilies you add during the marinade stage to control heat start low then taste and up the spice until it suits your preference
Q Can I add vegetables to my Chicken Korma
A yes stir in peas potatoes or spinach during the last ten minutes of simmer time adding chopped cauliflower or carrots also works well this boosts nutrition and makes the curry heartier
Q Is this recipe freezer friendly
A absolutely you can freeze individual portions in airtight containers or freezer bags for up to two months just thaw overnight and reheat gently following the guide above
Chicken Korma
Ingredients
Equipment
Method
- In a mixing bowl, combine the chicken pieces, yogurt, 1 teaspoon salt, and half the ginger and garlic. Mix well to coat. Cover and refrigerate for at least 30 minutes (or up to 2 hours for best flavor).
- Soak cashew nuts in 80 ml hot water for 10 minutes. Blend into a smooth paste and set aside.
- Heat oil or ghee in a large heavy-bottomed pan over medium heat. Add cardamom pods, cinnamon stick, cloves, and bay leaf. Sauté for 30 seconds until fragrant.
- Add sliced onions and a pinch of salt. Cook, stirring occasionally, for 8-10 minutes until the onions are golden brown.
- Add the remaining ginger, garlic, and green chillies. Sauté for 2 minutes, then add ground coriander, cumin, turmeric, and chili powder. Stir for 1 minute.
- Add the marinated chicken and cook for about 10 minutes over medium heat, stirring occasionally, until the chicken is no longer pink and lightly browned.
- Add the cashew paste and mix thoroughly. Cook for 2-3 minutes, stirring constantly.
- Add heavy cream and garam masala. Stir well, then reduce the heat to low, cover, and simmer for 15-20 minutes until the chicken is tender and the sauce is rich and creamy.
- Stir in lemon juice and adjust seasoning with salt if needed. Sprinkle with fresh cilantro before serving.
