Chicken korma is a classic Mughlai dish featuring tender chicken in a rich, mildly spiced gravy. This version uses coconut milk for a naturally creamy, slightly sweet sauce that balances warm spices like garam masala and turmeric. It’s an easy one-pot meal that delivers restaurant-style flavor at home, perfect for a comforting weeknight dinner.
Ingredients
- 2 tbsp (30 ml) vegetable oil or ghee
- 1 large onion, finely chopped (about 1 cup / 150 g)
- 3 cloves garlic, minced (1 tbsp / 10 g)
- 1 tbsp (12 g) fresh ginger, grated
- 1 lb (450 g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- 1/2 tsp chili powder (optional, for heat)
- 1/2 cup (120 ml) plain yogurt (full-fat recommended)
- 1 can (13.5 oz / 400 ml) full-fat coconut milk
- 1/2 cup (120 ml) chicken broth or water
- 1/2 tsp salt, or to taste
- Fresh cilantro, chopped, for garnish
Instructions
- Heat the oil or ghee in a large skillet or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until soft and golden brown, about 8–10 minutes.
- Add the garlic and ginger, and cook for 1 minute until fragrant.
- Add the chicken pieces and cook until they are no longer pink on the outside, about 5 minutes.
- Stir in the turmeric, cumin, coriander, garam masala, and chili powder (if using). Cook for 1 minute to toast the spices.
- Reduce heat to low and stir in the yogurt, a little at a time, to prevent curdling. Cook for 2 minutes.
- Pour in the coconut milk and broth (or water). Add salt. Bring to a gentle simmer.
- Cover and cook on low heat for 20–25 minutes, until the chicken is cooked through and tender. Check that the chicken reaches an internal temperature of 165°F (74°C) as the safe minimum per USDA FSIS, using a food thermometer.
- Uncover and simmer for an additional 5 minutes if you prefer a thicker sauce.
- Garnish with fresh cilantro and serve hot.
Tips
- Use full-fat coconut milk for the creamiest texture. Light coconut milk will make a thinner sauce.
- Yogurt can curdle if added over high heat. Always temper it by adding a few tablespoons of the hot sauce to the yogurt first, then stir it into the pan.
- Make it dairy-free by omitting the yogurt and increasing the coconut milk by 1/2 cup (120 ml). The sauce will be slightly less tangy.
- For extra depth, toast whole spices like cardamom pods and cloves in the oil before adding the onion, then remove them before serving.
Serving Suggestions
Serve the korma over steamed basmati rice or with warm naan bread for soaking up the sauce. A side of cucumber raita or a simple green salad balances the richness.
Variations
- Vegetable Korma: Swap chicken for 2 cups (300 g) of mixed vegetables like cauliflower, potatoes, and peas. Adjust cooking time to about 15 minutes.
- Spicier Korma: Add 1–2 finely chopped green chilies with the garlic, or increase chili powder to 1 tsp.
- Almond Korma: Stir in 1/4 cup (30 g) ground almonds along with the coconut milk for a nuttier flavor.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop over medium-low heat, adding a splash of water or coconut milk if too thick. You can also microwave in 30-second intervals, stirring in between. Reheat to 165°F (74°C) before serving. Freeze for up to 3 months; thaw overnight in the fridge.
Frequently Asked Questions
Can I use chicken breast instead of thighs? Yes, but reduce cooking time to 15–20 minutes to avoid drying out. Check for doneness at 165°F (74°C).
Is korma always spicy? No, traditional korma is mild and aromatic. The heat comes from optional chili powder or fresh chilies.
Can I make this in a slow cooker? Yes. Brown the chicken and onions first, then transfer everything to the slow cooker and cook on low for 4–6 hours. Add the coconut milk and yogurt in the last 30 minutes.
What can I use instead of coconut milk? Heavy cream or full-fat yogurt mixed with a little water works, but the flavor will be less coconut-forward.
Why did my sauce curdle? Curdling usually happens when yogurt is added to a hot pan too quickly. Always temper it and keep the heat low.
Can I freeze korma? Yes, freeze in an airtight container for up to 3 months. Thaw in the fridge overnight before reheating.
Related
- Baguette in English: Classic French Bread Recipe
- No-Yeast Baguette: Easy 2-Ingredient Crusty Bread
- Baguette Origin Facts: A Crusty History & Recipe
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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