Chicken korma is a mild, creamy curry with roots in Mughlai cooking, commonly served in UK curry houses with rice or naan. This home-style version combines chicken, yoghurt, ground almonds and warming spices for a gently fragrant sauce; regional and family recipes vary in their use of nuts, cream and spice.
Ingredients
- 1½ lb (680 g) boneless, skinless chicken thighs, cut into bite-size pieces
- ¾ cup (180 g) plain full-fat yoghurt
- 2 tbsp (30 ml) neutral oil or ghee
- 1 large onion (about 8 oz/225 g), finely chopped
- 3 garlic cloves, finely grated or crushed
- 1 tbsp (15 g) fresh ginger, finely grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground turmeric
- ¼ tsp ground cinnamon
- ¼ tsp ground cardamom
- ¼ tsp mild chilli powder, or less to taste
- ½ cup (120 ml) water, plus a little more if needed
- ⅓ cup (35 g) ground almonds
- ½ cup (120 ml) double cream (heavy cream)
- ¾ tsp fine salt, or to taste
- 1 tsp (5 ml) lemon juice, or to taste
- 2 tbsp (8 g) chopped fresh coriander leaves, to serve
- 2 tbsp (20 g) flaked almonds, toasted, to serve (optional)
Instructions
- Marinate the chicken. In a bowl, stir the yoghurt with the cumin, coriander, turmeric, cinnamon, cardamom, chilli powder and salt. Add the chicken and turn to coat. Cover and refrigerate for 15 minutes while you prepare the other ingredients. For food safety, do not leave raw chicken at room temperature; discard any marinade left in the bowl after the chicken is added.
- Soften the onion. Heat the oil or ghee in a wide, heavy-based saucepan over medium heat. Add the onion and cook for 8–10 minutes, stirring regularly, until soft and pale golden. Avoid browning it deeply, which can make the korma taste less delicate.
- Add the aromatics. Stir in the garlic and ginger and cook for 1 minute, just until fragrant. If they begin to stick, add a tablespoon of water rather than letting them scorch.
- Cook the chicken. Add the chicken and its yoghurt coating to the pan. Stir gently for 3–4 minutes, until the outside of the pieces is no longer raw-looking. Keep the heat at medium or medium-low; a very hot pan can make the yoghurt split.
- Simmer the sauce. Pour in the ½ cup (120 ml) water and bring to a gentle simmer. Cover partially and cook for 15–18 minutes, stirring once or twice, until the chicken is tender. Check the thickest piece with a food thermometer: the USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C). If the sauce becomes very thick before the chicken is ready, add water a tablespoon at a time.
- Finish the korma. Stir the ground almonds into the sauce until smooth, then add the cream. Simmer uncovered for 3–4 minutes, stirring gently, until the sauce is glossy and coats the chicken. Do not boil hard after adding the cream. Taste and adjust the salt and lemon juice; add a splash of water if you prefer a looser curry.
- Serve. Spoon into a warm serving dish and scatter over the coriander and toasted flaked almonds, if using.
Tips
- Keep the sauce smooth: use full-fat yoghurt and bring the pan up to heat gradually. If the sauce looks slightly grainy, lower the heat and stir in a spoonful of warm water; avoid a vigorous boil.
- Choose your chicken: boneless thighs stay tender and are forgiving if simmered a little longer. Breast meat works too, but check it earlier and stop cooking as soon as it reaches 165°F (74°C) to avoid drying it out.
- Adjust the richness: use coconut cream instead of double cream for a subtle coconut note. For a lighter sauce, replace the double cream with whole milk, but simmer gently because the sauce will be thinner and more prone to separating.
- Make it nut-free: omit the ground and flaked almonds and thicken the sauce with 2 tsp (6 g) cornflour mixed with 1 tbsp (15 ml) cold water. Stir it in near the end and simmer for 1–2 minutes; the result will be less nutty and slightly more glossy.
Serving Suggestions
Serve chicken korma with basmati rice, naan, chapati or paratha to catch the creamy sauce. A simple cucumber and tomato salad, sliced red onion with lemon, or lightly cooked green vegetables adds a fresh contrast. For a fuller meal, offer a small bowl of mango chutney or lime pickle on the side rather than stirring it into the curry, so each person can adjust the sharpness.
Variations
More aromatic: add 2 lightly crushed green cardamom pods with the onion, then remove them before serving. More heat: increase the chilli powder or add a finely chopped green chilli with the garlic and ginger. Vegetarian: replace the chicken with 1 lb (450 g) paneer, chickpeas or firm tofu; add paneer or tofu after the sauce has simmered, and heat through. For chickpeas, use one drained 15 oz (425 g) can and simmer them in the sauce for about 10 minutes. Cooking times will vary, and the poultry temperature guidance does not apply to these alternatives.
Storage and Reheating
Cool leftovers promptly and refrigerate within 2 hours, in a covered, shallow container. Keep for 3–4 days in the refrigerator. Reheat only the portion you need on the hob over medium-low heat, stirring often and adding a splash of water if the sauce has thickened; it must reach 165°F (74°C) throughout. In a microwave, cover loosely, stir partway through and check the centre with a food thermometer. Reheat once only. Freeze cooled curry in an airtight freezer-safe container for up to 2–3 months for best quality; thaw in the refrigerator before reheating to 165°F (74°C).
Frequently Asked Questions
Is chicken korma spicy?
It is usually mild, with warmth from spices such as cumin, coriander and cardamom rather than strong chilli heat. This recipe uses a small amount of chilli powder, which you can reduce or omit.
Can I make it without ground almonds?
Yes. Use the cornflour slurry in the Tips section to thicken the sauce, or leave out the almonds for a thinner curry. Check that any substitute or prepared ingredient is suitable if you are cooking for someone with a nut allergy.
Can I use chicken breast?
Yes. Cut it into even pieces and check the thickest piece with a thermometer as it cooks; remove the pan from the heat once all the chicken reaches 165°F (74°C). Breast tends to cook faster and can become dry if left simmering.
Can I prepare korma ahead?
You can marinate the chicken, covered in the refrigerator, for up to 8 hours. The finished curry can also be made ahead and refrigerated for 3–4 days; reheat it to 165°F (74°C), stirring well.
Why has my yoghurt sauce split?
Yoghurt can separate if heated too quickly or boiled hard. Keep the heat moderate, stir as the chicken is added and maintain a gentle simmer. A slight separation is safe if the chicken is fully cooked, though the sauce may be less silky.
Can I make this korma dairy-free?
Use an unsweetened plant-based yoghurt and coconut cream, checking that both are suitable for cooking. The flavour will be less traditional and more coconut-forward; add the yoghurt gently and avoid boiling the sauce.
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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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