Chicken korma is a classic British curry house favourite, known for its mild, creamy sauce and aromatic spices. This version delivers a genuinely rich and flavourful korma at home, using a slow-cooked onion base and ground almonds for that authentic, thick texture. It’s a forgiving dish that’s perfect for a comforting weeknight dinner or a special meal, and it’s far better than any jarred sauce.
Ingredients
- 3 tablespoons (45 ml) vegetable oil or ghee
- 2 large onions (about 300 g), finely chopped
- 4 cloves garlic, minced
- 1 tablespoon (15 g) fresh ginger, grated
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon ground turmeric
- ½ teaspoon ground cardamom (or seeds from 4 green cardamom pods, crushed)
- ¼ teaspoon ground cinnamon
- ¼ teaspoon chilli powder (optional, for a little warmth)
- 1 lb (450 g) boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
- 1 cup (240 ml) chicken stock
- ½ cup (120 ml) single cream (or heavy cream for richer)
- 3 tablespoons (25 g) ground almonds
- 1 tablespoon (15 ml) lemon juice
- Salt to taste
- Fresh coriander (cilantro), chopped, for garnish
Instructions
- Heat the oil or ghee in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onions and cook, stirring occasionally, until they are soft and lightly golden, about 10–12 minutes. This is the base of your sauce, so take your time.
- Add the garlic and ginger and cook for 1 minute until fragrant. Then add the ground coriander, cumin, turmeric, cardamom, cinnamon, and chilli powder (if using). Stir well and cook for another 30 seconds to toast the spices.
- Add the chicken pieces to the pot and stir to coat them in the spice mixture. Cook for 3–4 minutes, until the chicken is lightly browned on all sides.
- Pour in the chicken stock and scrape any browned bits from the bottom of the pot. Bring to a simmer, then reduce the heat to low, cover, and let it gently simmer for 20 minutes, or until the chicken is cooked through and tender.
- In a small bowl, whisk together the cream and ground almonds until smooth. Stir this mixture into the curry, along with the lemon juice. Simmer uncovered for another 5–10 minutes, until the sauce has thickened to your liking. Season with salt to taste.
- Check the chicken is cooked through: it should reach a safe minimum internal temperature of 165°F (74°C) as measured with a food thermometer. Garnish with fresh coriander and serve hot.
Tips
- Substitutions: For a dairy-free version, use full-fat coconut milk instead of cream and a neutral oil instead of ghee. The flavour will be slightly different but still delicious. If you don’t have ground almonds, you can blend 3 tablespoons of whole almonds in a food processor until fine.
- Common mistake: Don’t rush the onions. Cooking them slowly and thoroughly is what gives korma its sweet, rich flavour. If they burn, the sauce will be bitter.
- Spice level: This recipe is mild, as korma traditionally is. If you like more heat, add a finely chopped green chilli with the garlic and ginger, or increase the chilli powder to ½ teaspoon.
- Make ahead: The sauce (without the chicken) can be made a day ahead and refrigerated. When ready to serve, reheat the sauce, then add the chicken and cook through as per the recipe.
Serving Suggestions
Serve your chicken korma with steamed basmati rice or warm naan bread. It also pairs well with a side of cucumber raita (yogurt with grated cucumber and mint) to cool the palate, and a few poppadoms for crunch. For a more substantial meal, add some roasted vegetables like cauliflower or potatoes to the curry.
Variations
- Vegetable Korma: Replace the chicken with 1 lb (450 g) of mixed vegetables like cauliflower florets, carrots, and peas. Add them with the stock and simmer until tender.
- Lamb Korma: Use 1 lb (450 g) of lamb shoulder, cut into cubes, and increase the initial simmering time to 45 minutes or until the lamb is tender.
- Extra Creamy: Stir in 2 tablespoons of plain yogurt at the end for a tangier, even richer sauce. Make sure the curry is not boiling when you add it to prevent curdling.
- Nutty Twist: Add a tablespoon of desiccated coconut along with the ground almonds for a slightly different flavour profile.
Storage and Reheating
Store any leftover chicken korma in an airtight container in the refrigerator within 2 hours of cooking. It will keep for up to 3 days. To reheat, place it in a saucepan over medium-low heat, adding a splash of water or stock if the sauce is too thick. Heat until piping hot, ensuring it reaches 165°F (74°C) before serving. You can also freeze the korma for up to 3 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use chicken breast instead of thighs? Yes, you can use chicken breast, but thighs are more forgiving and stay moist. If using breast, be careful not to overcook; reduce the simmering time to 15 minutes, then check the internal temperature.
What is the difference between korma and tikka masala? Korma is typically milder and creamier, with a sauce based on nuts, yogurt, or cream. Tikka masala is often more tomato-based and spicier, with a brighter orange colour. Korma is a great choice for those who prefer a gentle, sweet flavour.
Can I make this in a slow cooker? Yes, brown the onions and spices first, then transfer everything except the cream and ground almonds to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, then stir in the cream and almonds and cook for another 15 minutes.
Why is my korma sauce thin? The sauce should thicken as it simmers. If it’s still thin, mix a teaspoon of cornflour with a little cold water and stir it in, then simmer for a few more minutes. Alternatively, cook uncovered for longer to reduce the liquid.
Can I add potatoes to this korma? Absolutely. Add 2 medium potatoes, peeled and cubed, along with the chicken stock. They will absorb flavour and thicken the sauce as they cook.
Is korma always mild? Traditionally, yes, but you can easily adjust the heat to your preference. Add more chilli powder or a fresh green chilli for extra kick, or keep it mild for a family-friendly meal.
Related
- Baguette Original Recipe: Crisp Crust, Soft Crumb
- Same-Day Baguette Recipe: Crusty & Chewy
- Baguette Traditional Recipe: Crisp Crust, Soft Crumb
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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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