Chicken korma is a mild, creamy Indian curry known for its rich, nutty sauce made with yogurt, cream, and ground almonds or cashews. Using a jar of korma sauce turns this traditionally slow-cooked dish into a quick weeknight meal that still tastes deeply flavorful. This recipe shows you how to get the most out of a store-bought jar, with a few fresh aromatics and a simple technique that makes the sauce taste almost homemade.
Ingredients
- 1 lb (450 g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 jar (15 oz / 425 g) chicken korma sauce
- 1 tbsp (15 ml) vegetable oil or ghee
- 1 medium yellow onion, finely chopped (about 1 cup / 150 g)
- 2 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 1/2 cup (120 ml) water or chicken broth
- 1/4 cup (60 ml) heavy cream or full-fat coconut milk (optional, for extra richness)
- Salt to taste (jar sauce is often salty, so taste first)
- Fresh cilantro leaves, for garnish (optional)
- Cooked basmati rice or naan, for serving
Instructions
- Heat the oil or ghee in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until soft and golden, about 5–7 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 3–4 minutes. The chicken will finish cooking in the sauce.
- Pour in the jar of korma sauce and the water or broth. Stir to combine, scraping up any browned bits from the bottom of the pan.
- Bring the sauce to a gentle simmer, then reduce the heat to low. Cover and cook for 10–12 minutes, stirring occasionally, until the chicken is cooked through and reaches a safe minimum internal temperature of 165°F (74°C) as checked with a food thermometer.
- If using, stir in the heavy cream or coconut milk and simmer for another 2–3 minutes until heated through. Taste and add salt only if needed.
- Garnish with fresh cilantro and serve hot over basmati rice or with naan.
Tips
- Choose the right jar: Korma sauces vary in spice level and sweetness. Look for one that lists cream, yogurt, or ground nuts in the ingredients for a more authentic flavor. If you prefer a spicier curry, add a pinch of cayenne or a chopped green chili along with the garlic.
- Brown the chicken first: Searing the chicken before adding the sauce adds depth and improves texture. Don’t skip this step—it only takes a few minutes and makes a big difference.
- Adjust the consistency: Jar sauces can be thick or thin. If the sauce is too thick, add a splash of water or broth. If it’s too thin, let it simmer uncovered for a few extra minutes to reduce.
- Make it dairy-free: Use coconut oil instead of ghee and coconut milk instead of cream. The coconut flavor will complement the korma spices nicely.
Serving Suggestions
Serve the chicken korma over steamed basmati rice or with warm naan for soaking up the sauce. A side of cucumber raita (yogurt with cucumber and mint) balances the richness, and a simple green salad or roasted vegetables round out the meal. For a low-carb option, serve over cauliflower rice.
Variations
- Vegetable Korma: Swap the chicken for 1 lb (450 g) of mixed vegetables like cauliflower, potatoes, and peas. Sauté the vegetables first, then add the sauce and simmer until tender.
- Shrimp Korma: Use 1 lb (450 g) of raw shrimp, peeled and deveined. Add them in the last 5 minutes of cooking, as they cook quickly. Cook until shrimp are pink and opaque, about 145°F (63°C).
- Add nuts and raisins: Stir in a handful of slivered almonds and golden raisins along with the sauce for extra texture and sweetness.
- Slow cooker version: Brown the chicken and onions, then transfer everything to a slow cooker with the sauce. Cook on low for 4–5 hours or high for 2–3 hours until the chicken is tender.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. The curry will keep for 3–4 days in the refrigerator. To reheat, place it in a saucepan over medium-low heat, stirring occasionally, until heated through to 165°F (74°C). You can also reheat individual portions in the microwave in 1-minute intervals, stirring in between. The sauce may thicken when chilled; add a splash of water or broth when reheating to loosen it. Freeze for up to 3 months in a freezer-safe container. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use chicken breast instead of thighs? Yes, chicken breast works, but it can dry out more easily. Reduce the simmering time to 8–10 minutes and check for doneness early. Thighs are more forgiving and stay juicy.
Is jarred korma sauce spicy? Most jarred korma sauces are mild, with a gentle warmth rather than heat. If you’re sensitive to spice, check the label for chili content. To add heat, stir in red pepper flakes or a chopped chili while cooking.
Can I add vegetables to this dish? Absolutely. Add diced bell peppers, spinach, or peas in the last 5 minutes of cooking. If using root vegetables like potatoes, add them earlier and ensure they are tender before serving.
What if my sauce is too sweet? Some commercial korma sauces are sweet. Balance it with a squeeze of fresh lemon juice or a spoonful of plain yogurt stirred in at the end. Salt can also help cut sweetness.
Can I make this with a different protein? Yes, paneer (Indian cottage cheese) or tofu are great vegetarian options. Add them in the last 5 minutes to warm through without breaking apart. For lamb, use boneless lamb cubes and cook longer (about 30 minutes) until tender.
Is korma the same as butter chicken? No, they are different. Korma is typically milder and uses nuts or seeds for thickening, while butter chicken has a tomato-based sauce with butter and cream. The spice profiles are similar but not identical.
Related
- Artichoke Tapenade Recipe (Easy, 10 Minutes)
- Atole vs Arroz con Leche: Two Comforting Drinks
- Baguette and Jam: A Simple French Classic
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
Spotted an error? Tell us and we will correct it (corrections policy).