Ingredients for Chicken Korma
With simple ingredients and a blend of traditional aromatic spices, this Chicken Korma comes together effortlessly.
- Chicken – You can use chicken breasts, thighs, or tenderloin cut into bite-sized pieces. Darker chicken meat is more forgiving, even if you overcook it.
- Onion – Yellow onion, finely chopped, adds sweetness to the dish and lends incredible flavor when sautéed.
- Ginger – You’ll need a 1-inch, finely minced piece of ginger, which adds an aromatic zing that complements the other spices and balances the richness of the sauce. You can also use frozen ginger (I love how it’s portioned in 1 tsp squares from Trader Joe’s).
- Garlic – Four cloves, minced, to enhance the overall flavor, contributing a savory, aromatic element.
- Spices – Garam masala, ground cumin, ground coriander, chili powder, and ground turmeric come together to create the classic Korma flavor.
- Tomato paste – Traditional Indian Korma recipes do not include tomato paste, but adding just a couple of tablespoons deepens the flavor with mild acidity, balancing the creaminess and sweetness of the sauce.
- For the Sauce – You’ll need Greek yogurt (fat-free or whole), canned coconut milk (you want the cream portion at the top), almond flour (optional), sugar, and heavy whipping cream. These ingredients create the rich, creamy, and slightly nutty sauce that defines Chicken Korma.
Directions
- by Natasha Kravchuk | Feb 21, 2025
Chicken Korma is a mild, sweet Indian curry dish with tender bites of chicken simmered in a rich, creamy yogurt-based sauce infused with traditional aromatic spices. Served over steamy white rice, this one-pan chicken curry is easy enough for a cozy weeknight dinner.
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Chicken Korma Recipe
Korma recipes vary across India, with each region bringing its own unique touch. My husband made this Chicken Korma for lunch, and everyone was impressed! He adapted the recipe from Nicky of Kitchen Sanctuary, and I loved how easy yet flavorful it turned out. I especially appreciated the streamlined method—skipping the traditional long onion-cooking process and pre-blending the sauce in a blender (who wants more dishes to wash?)—while still delivering the rich, authentic taste of traditional Chicken Korma.
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I love making chicken dishes for my family—it’s such a versatile ingredient that takes on exciting flavors from cuisines around the world, from Asian-inspired Honey Garlic Chicken to Italian Chicken Piccata, Ukrainian Chicken Kiev, and French Chicken Fricassee. If you love exploring new flavors, you’ll love this Chicken Korma.
Chicken Korma Video
You’ve been asking for Indian curry recipes, and it’s finally here! Watch this video as I walk you through each step to make Chicken Korma. It’s rich, flavorful, and so easy to make—you’ll be adding it to your regular recipe rotation, no doubt!
Ingredients for Chicken Korma
With simple ingredients and a blend of traditional aromatic spices, this Chicken Korma comes together effortlessly.
- Chicken – You can use chicken breasts, thighs, or tenderloin cut into bite-sized pieces. Darker chicken meat is more forgiving, even if you overcook it.
- Onion – Yellow onion, finely chopped, adds sweetness to the dish and lends incredible flavor when sautéed.
- Ginger – You’ll need a 1-inch, finely minced piece of ginger, which adds an aromatic zing that complements the other spices and balances the richness of the sauce. You can also use frozen ginger (I love how it’s portioned in 1 tsp squares from Trader Joe’s).
- Garlic – Four cloves, minced, to enhance the overall flavor, contributing a savory, aromatic element.
- Spices – Garam masala, ground cumin, ground coriander, chili powder, and ground turmeric come together to create the classic Korma flavor.
- Tomato paste – Traditional Indian Korma recipes do not include tomato paste, but adding just a couple of tablespoons deepens the flavor with mild acidity, balancing the creaminess and sweetness of the sauce.
- For the Sauce – You’ll need Greek yogurt (fat-free or whole), canned coconut milk (you want the cream portion at the top), almond flour (optional), sugar, and heavy whipping cream. These ingredients create the rich, creamy, and slightly nutty sauce that defines Chicken Korma.
How to Make Chicken Korma
- Saute Onions – Heat a large pan over medium heat. Sauté the onions in oil until golden – if you chop them finely, it only takes about 5 minutes, and the onions will blend into the sauce nicely.
- Add the chicken and sauté for about 5 minutes until the outside is no longer pink. Don’t worry about cooking it through at this point – we’ll do that in step 4.
- Build Flavor – Stir in the minced garlic, ginger, all the spices, and tomato paste. Stir constantly for another 2 minutes to bloom the spices and develop flavor.
- Make the Sauce – stir in yogurt, coconut cream, almond flour, and sugar and simmer uncovered for 8-10 minutes. The chicken should be fully cooked through.
- Add heavy cream and bring it back to a simmer, then season with more salt to taste (I add another 1/4 tsp salt)
- Serve the Chicken Korma warm, garnished with cilantro.
