This quick chicken korma is a creamy, mildly spiced curry that comes together in about 30 minutes, making it perfect for a weeknight dinner. It uses ground almonds and yogurt to create a rich, velvety sauce without the long simmering of traditional kormas. The result is a gentle, aromatic dish that’s both comforting and impressive, ready to serve with rice or naan.
Ingredients
- 2 tablespoons (30 ml) vegetable oil or ghee
- 1 large onion, finely chopped (about 1 cup / 150 g)
- 3 cloves garlic, minced
- 1 tablespoon (15 g) fresh ginger, grated
- 1 lb (450 g) boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cardamom (or 4 green cardamom pods, lightly crushed)
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 cup (240 ml) chicken stock
- 1/2 cup (120 ml) plain full-fat yogurt, at room temperature
- 1/2 cup (50 g) ground almonds
- 1/2 cup (120 ml) heavy cream
- Salt, 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 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, stirring, until they are no longer pink on the outside, about 3–4 minutes.
- Stir in the ground coriander, cumin, turmeric, cardamom, and cayenne (if using). Cook for 1 minute to toast the spices.
- Pour in the chicken stock and bring to a simmer. Reduce heat to low, cover, and let cook for 10 minutes, until the chicken is cooked through (internal temperature should reach 165°F / 74°C, the USDA FSIS safe minimum for poultry).
- In a small bowl, whisk together the yogurt and ground almonds until smooth. Gradually stir this mixture into the curry, then add the cream. Simmer gently for 2–3 minutes, stirring often, until the sauce thickens slightly. Do not boil after adding the yogurt to prevent curdling.
- Season with salt to taste. Garnish with fresh cilantro and serve hot.
Tips
- Yogurt at room temperature: Cold yogurt can curdle when added to hot liquid. Let it sit out for 15 minutes before using, and always stir it into the sauce over low heat.
- Substitute for ground almonds: Use 1/2 cup (60 g) of cashew or almond meal, or even 1/4 cup (30 g) of all-purpose flour mixed with a little water to thicken. The flavor will change slightly, but the sauce will still be creamy.
- Make it dairy-free: Use full-fat coconut milk instead of yogurt and cream. The sauce will be slightly sweeter and more coconut-forward.
- Don’t skip the browning: Sautéing the onion until golden builds a deep base flavor. Rushing this step will make the korma taste flat.
Serving Suggestions
Serve the korma over steamed basmati rice or with warm naan bread to soak up the sauce. A side of cucumber raita (yogurt with cucumber and mint) and a squeeze of lemon wedge brighten the dish. For a complete meal, add a simple green salad or sautéed spinach.
Variations
- Vegetable Korma: Swap the chicken for 1 lb (450 g) of mixed vegetables like cauliflower, potatoes, and peas. Cook the potatoes first in the stock for 10 minutes, then add the quicker-cooking vegetables.
- Spicier Korma: Add 1–2 chopped green chilies with the garlic and ginger, or increase the cayenne to 1/2 teaspoon.
- Extra richness: Stir in 1–2 tablespoons of golden raisins or a spoonful of mango chutney at the end for a sweet contrast.
- Slow cooker version: Brown the onion and chicken as directed, then transfer everything except the yogurt, almonds, and cream to a slow cooker. Cook on low for 4–5 hours, then finish with the yogurt mixture and cream.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a saucepan over low heat, adding a splash of water or stock to loosen the sauce. Stir frequently and do not boil. Alternatively, microwave individual portions in 30-second bursts, stirring between each. The korma can also be frozen for up to 3 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use boneless chicken thighs instead of breasts? Yes, thighs are more forgiving and stay moist. Cook them the same way, but you may need to simmer for 2–3 minutes longer to reach 165°F (74°C).
Why did my yogurt curdle? Curdling happens when the yogurt is cold or the sauce boils. Always use room-temperature yogurt and keep the heat low after adding it. If it does curdle, the sauce will still be safe to eat, but the texture will be grainy.
Can I make this korma ahead of time? Yes, you can make it up to 2 days ahead. The flavors meld and deepen overnight. Reheat gently on the stove, adding a little water if needed.
Is korma always mild? Traditionally, korma is mild and creamy, but you can adjust the heat to your liking by adding more cayenne or fresh chilies.
What can I use instead of heavy cream? Use full-fat coconut milk or a mixture of 1/2 cup (120 ml) milk and 1 tablespoon of butter. This will change the richness slightly.
Can I use pre-ground korma spice mix? Yes, substitute 2 tablespoons of a good-quality korma paste or spice blend for the individual spices. Adjust salt, as some blends contain salt.
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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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