This Chicken Korma Pot Noodle is a quick, comforting meal that combines the rich, mildly spiced flavors of a classic Indian korma with the convenience of a noodle pot. Tender chicken, soft noodles, and a creamy coconut-almond sauce come together in one pot, making it perfect for a busy weeknight or a satisfying lunch. It’s a homemade version of the instant noodle cups, but with real ingredients and far more flavor.
Ingredients
- 2 boneless, skinless chicken breasts (about 1 lb / 450 g), thinly sliced
- 2 tbsp (30 ml) vegetable oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 2 tbsp (30 g) korma curry paste (or mild curry paste)
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 cup (240 ml) chicken broth
- 1 cup (240 ml) coconut milk (full-fat or light)
- 2 tbsp (30 g) ground almonds (almond meal)
- 1 tbsp (15 ml) lemon juice
- 2 nests of dried egg noodles (about 4 oz / 115 g total)
- Salt and freshly ground black pepper, to taste
- Fresh cilantro (coriander) leaves, for garnish
- 2 tbsp (20 g) sliced almonds, toasted, for garnish
Instructions
- Heat the vegetable oil in a large pot or deep skillet over medium heat. Add the sliced chicken and cook for 4–5 minutes until lightly browned on all sides. Remove the chicken with a slotted spoon and set aside.
- In the same pot, add the onion and cook for 3–4 minutes until soft. Add the garlic and ginger, and cook for another minute until fragrant.
- Stir in the korma paste, turmeric, and cumin. Cook for 1 minute to toast the spices.
- Pour in the chicken broth and coconut milk. Bring to a simmer, then add the ground almonds and lemon juice. Stir well to combine.
- Return the chicken to the pot. Simmer gently for 5–7 minutes, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C) as measured with a food thermometer (USDA FSIS safe minimum).
- While the sauce simmers, cook the egg noodles according to package instructions. Drain and set aside.
- Add the cooked noodles to the pot and stir gently to coat them in the sauce. Season with salt and pepper to taste.
- Serve immediately, garnished with fresh cilantro and toasted sliced almonds.
Tips
- Substitute for korma paste: If you don’t have korma paste, use a mild curry paste and add an extra 1 tbsp (15 g) of ground almonds and a pinch of garam masala to mimic the sweetness.
- Make it vegetarian: Swap the chicken for chickpeas or paneer, and use vegetable broth instead of chicken broth. Cook chickpeas just until heated through.
- Don’t overcook the noodles: Add them only at the end, and toss gently. Overcooking can make them mushy.
- Adjust the heat: Korma is traditionally mild, but if you like more spice, add a chopped green chili or a pinch of cayenne with the spices.
Serving Suggestions
Serve this pot noodle as a complete meal in a bowl. For a more substantial dinner, pair it with naan bread or a side of steamed greens like spinach or green beans. A spoonful of plain yogurt on top adds a cool, creamy contrast.
Variations
- Chicken Tikka Korma: Marinate the chicken in yogurt and tikka spice before cooking for a smoky, tangy twist.
- Veggie Korma: Replace chicken with cauliflower, carrots, and peas. Add them with the broth and simmer until tender.
- Nut-Free: Omit the ground almonds and use a tablespoon of cornstarch mixed with water to thicken the sauce instead.
- Extra Creamy: Stir in 2 tbsp (30 ml) of heavy cream or a dollop of Greek yogurt just before serving.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a pot over medium heat with a splash of water or broth to loosen the sauce, stirring occasionally until hot (165°F / 74°C). Alternatively, microwave in 30-second bursts, stirring in between. The noodles will soften further upon reheating, so it’s best to eat fresh if you prefer al dente noodles.
Frequently Asked Questions
Can I use rice instead of noodles? Yes, cooked basmati rice works beautifully. Simply serve the korma over rice instead of mixing in noodles.
Can I make this ahead of time? You can prepare the sauce and chicken up to 2 days ahead, but cook the noodles fresh when ready to serve. Reheat the sauce and add the cooked noodles just before eating.
Is korma very spicy? Traditional korma is mild and creamy, relying on aromatic spices rather than heat. This recipe follows that style, but you can adjust the spice level to your preference.
What is korma paste? Korma paste is a blend of spices, garlic, ginger, and often almonds or coconut, used to make korma curries. It’s widely available in supermarkets; if you can’t find it, use a mild curry paste and add extra ground almonds.
Can I use chicken thighs instead of breasts? Absolutely. Boneless, skinless thighs are more forgiving and stay juicy. Cook them until they reach 165°F (74°C) as well.
How do I toast sliced almonds? Place them in a dry skillet over medium heat, stirring frequently, for 2–3 minutes until golden and fragrant. Watch carefully to avoid burning.
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More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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