As the fragrant spices mingle and the creamy sauce simmers on the stovetop, it’s hard not to feel the warmth of a cozy Indian kitchen. This Easy Homemade Chicken Korma may just become your new go-to recipe for nights when you crave comfort without spending hours in the kitchen. Not only is this dish a quick dinner option—ready in under 30 minutes—but it’s also meal prep-friendly, allowing you to whip up a batch for busy weekdays. Picture tender chicken enveloped in a velvety sauce made with yogurt and coconut cream, best served with fluffy rice or warm flatbread. Are you ready to elevate your dinner game and delight your loved ones with this simple yet delicious recipe?
Why is Homemade Chicken Korma So Irresistible?
Quick and Easy: This recipe is perfect for busy weeknights, taking under 30 minutes from start to finish.
Flavor Explosion: Bursting with aromatic spices and creamy texture, each bite transports you straight to India!
Meal Prep Friendly: Make a big batch and store it for effortless dinners throughout the week, just like my Savory Chicken Lettuce Wraps.
Versatile Delight: Easily adapt this recipe for vegetarians by swapping chicken for chickpeas or tofu, ensuring everyone at your table can enjoy it!
Crowd-Pleaser: Serve it at family gatherings, and watch it disappear—perfect alongside a side of Grilled Chicken and Broccoli Bowls for the ultimate feast!
Comfort Food Classic: The velvety sauce and comforting spices create a memorable meal that brings joy to any dinner table.
Homemade Chicken Korma Ingredients
-
For the Sauce
• Ghee or Sunflower Oil – Adds richness and flavor; substitute with vegetable oil if needed.
• Onion – Provides a savory base for depth of flavor; use shallots for a milder taste.
• Garlic Cloves – Essential for aroma and taste; fresh is best, but dried can be used sparingly.
• Minced Ginger (2 tsp) – Adds warmth and spiciness to the sauce; ground ginger can substitute in a pinch.
• Ground Cumin (1 tsp) – Offers an earthy, warm flavor; toasted cumin enhances the taste.
• Ground Coriander (1½ tsp) – Provides citrusy undertones; fresh coriander seeds can be ground for more intensity.
• Garam Masala (1½ tsp) – A spice blend for Korma’s characteristic warmth; can substitute with a mix of spices if needed.
• Mild Chili Powder (½ tsp, optional) – Adds subtle heat; omit for a milder dish or adjust to taste.
• Ground Turmeric (½ tsp) – Imparts a golden color and earthy flavor; can be omitted if unavailable.
• Salt (¼ tsp) – Enhances overall flavor; adjust according to personal preference.
• White Pepper (¼ tsp) – Adds a distinct spice; black pepper can serve as a substitute.
• Tomato Purée (2 tbsp) – Balances flavors with acidity and richness. -
For the Creaminess
• Full-fat Plain or Natural Yogurt (½ cup / 120 ml) – Contributes creaminess and tang; sour cream can substitute but may alter flavor.
• Coconut Cream (½ cup / 120 ml) – Creates a rich texture; canned coconut milk (thick part only) works as an alternative.
• Ground Almonds (2 tbsp) – Thickens the sauce and adds nuttiness; almond flour can also be used.
• Double (Heavy) Cream (4 tbsp / 60 ml) – Adds additional creaminess; can be omitted for a lighter dish.
• Sugar (1 tbsp) – Balances spices’ heat and acidity; honey can be an alternative natural sweetener.
This Homemade Chicken Korma brings comfort to your table like no other dish, easily crafted with these delightful ingredients!
Step‑by‑Step Instructions for Homemade Chicken Korma
Step 1: Sauté the Aromatics
In a large pan, heat 2 tablespoons of ghee or sunflower oil over medium heat until shimmering. Add one finely chopped onion and sauté for about 5 minutes, stirring frequently, until it turns translucent and golden brown. This step builds a savory base that enhances the flavors of your Homemade Chicken Korma.
Step 2: Add Garlic and Ginger
Once the onion is translucent, add 3 minced garlic cloves and 2 teaspoons of minced ginger to the pan. Cook for an additional 1-2 minutes, stirring constantly, until fragrant and aromatic. The mingling of these ingredients creates a rich aroma that signals it’s time to add the chicken.
Step 3: Brown the Chicken
Stir in approximately 525 grams (about 1.1 lbs) of bite-sized chicken breast pieces. Cook for 6-8 minutes, turning them frequently until they are browned and no longer pink on the outside. This step ensures your chicken is evenly cooked and will soak up the delicious flavors of the spices in the next step.
Step 4: Incorporate Spices
Mix in 1 teaspoon of ground cumin, 1.5 teaspoons of ground coriander, 1.5 teaspoons of garam masala, ½ teaspoon (optional) of mild chili powder, ½ teaspoon of ground turmeric, ¼ teaspoon of salt, and ¼ teaspoon of white pepper. Stir well for 1 minute, allowing the spices to toast and release their vibrant fragrances, enriching your Homemade Chicken Korma.
Step 5: Create the Sauce
Pour in 2 tablespoons of tomato purée and ½ cup (120 ml) of full-fat plain or natural yogurt, stirring vigorously to combine all the ingredients. Then, add ½ cup (120 ml) of coconut cream and 2 tablespoons of ground almonds, mixing until a creamy sauce forms, enveloping the chicken with delightful richness.
Step 6: Simmer for Flavor
Reduce the heat to low and let the Korma simmer for 10-15 minutes, uncovered. Stir occasionally and cook until the chicken is tender and cooked through, and the sauce thickens, creating a luscious consistency. This simmering step allows the flavors to meld beautifully in your Homemade Chicken Korma.
Step 7: Final Touches
Incorporate 1 tablespoon of sugar and 4 tablespoons (60 ml) of double (heavy) cream, stirring gently to blend. Taste and adjust the seasoning as needed, adding more salt or sugar to balance the flavors perfectly. These final touches will elevate the richness of your Chicken Korma to another level.
Step 8: Serve and Enjoy
Serve your Homemade Chicken Korma hot, garnished with fresh coriander if desired. Pair it with boiled basmati rice or warm flatbread for a delightful dinner that will transport your taste buds straight to India!
What to Serve with Easy Homemade Chicken Korma
As you savor each bite of your Easy Homemade Chicken Korma, think about how to enhance the experience with delightful accompaniments that’ll create a memorable meal.
-
Fluffy Basmati Rice: A classic partner, its light and fluffy texture soaks up the creamy sauce, making each bite more satisfying.
-
Warm Naan Bread: Soft and pillowy naan is perfect for scooping up the Korma, adding an enjoyable, chewy element to each mouthful.
-
Quinoa Salad: A refreshing contrast, this salad offers a crunch and zesty flavor, balancing the rich spices beautifully for a vibrant meal.
-
Cucumber Raita: This cooling yogurt-based sauce complements the spice of the Korma, providing a refreshing palate cleanser throughout the meal.
-
Spiced Roasted Vegetables: Roasting vegetables with spices can add a hearty element, contrasting with the creamy Korma while enhancing the warmth with earthy flavors.
-
Mango Chutney: The sweet and tangy notes of this chutney elevate the dish, offering a burst of brightness that pairs wonderfully with the deep flavors of the Korma.
-
Peach Lassi: A delicious, creamy drink to wash it down, a lassi adds sweetness and coolness, marrying flavors that harmonize perfectly with the spices.
-
Coconut Milk Ice Cream: For dessert, this indulgent treat mimics the Korma’s creamy texture, providing a satisfying end to a lovely Indian-inspired feast.
Expert Tips for Homemade Chicken Korma
-
Choose Quality Chicken: Opt for fresh, boneless chicken breasts or thighs for the juiciest, tender meat. This ensures your Homemade Chicken Korma is delectable.
-
Don’t Rush Aromatics: Sauté the onion until golden brown; this caramelization deepens flavor. Skipping this step could lead to a less flavorful base.
-
Toast Your Spices: Briefly toasting your spices in the pan releases their natural oils, enhancing the aroma and flavor of your Korma—don’t be tempted to skip it!
-
Creamy Consistency: For the richest sauce, use full-fat yogurt and coconut cream. If you choose lighter options, the sauce may not achieve that lovely thickness.
-
Adjust Spice Levels: Start with mild chili powder and add more to taste, keeping in mind that everyone’s heat tolerance varies. Taste as you go for the perfect Homemade Chicken Korma!
-
Let It Simmer: Give the dish enough time to simmer uncovered. This allows the flavors to meld and the sauce to thicken, turning your dish into a creamy masterpiece.
How to Store and Freeze Homemade Chicken Korma
Fridge: Store leftover Homemade Chicken Korma in an airtight container for up to 3 days. Reheat gently on the stove over low heat to maintain creaminess.
Freezer: Allow the Korma to cool completely, then divide it into portions in freezer-safe containers. It can be frozen for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: For best results, reheat on the stove or in a microwave until warmed through, stirring occasionally to keep the sauce smooth.
Homemade Chicken Korma Variations
Feel free to get creative and make this dish your own with these delightful twists!
- Vegetarian Delight: Substitute chicken with chickpeas or firm tofu for a hearty vegetarian option. It’s not just delicious; it’s a vibrant dish that everyone will love!
- Extra Veggies: Toss in some spinach or peas for an added nutrient boost. These colorful additions not only enhance the dish but also make it more visually appealing.
- Spicy Kick: For those who crave a little heat, increase the chili powder or add diced green chilies. Just imagine that satisfying warmth dancing on your palate!
- Coconut-Free Version: Replace coconut cream with more yogurt or heavy cream if you’re not a fan of coconut. It will still yield a creamy texture, making your Korma just as comforting.
- Nut Allergy-Friendly: Swap out ground almonds for sunflower seed flour to thicken the sauce without compromising flavor. Your creamy Korma will still shine through, making it allergy-friendly!
- Flavor Boost: Enhance the aroma by adding a pinch of saffron or cardamom. These flavorful additions evoke an authentic Indian experience, bringing rich depth to your dish.
- Light and Fresh: For a lighter option, omit the cream and use low-fat yogurt in the sauce, maintaining delicious flavor without the richness. Perfect for a guilt-free treat!
- Curry Puff-Up: For a fun twist, try making curry puffs. Use pre-made pastry to encase the Korma filling for a delightful handheld snack that your family will adore.
Elevate your dinner game, and discover just how versatile your Homemade Chicken Korma can be! If you’re looking for more cozy recipes, check out my delectable Parmesan Crusted Chicken or enjoy the creamy bliss of Mushroom Chicken.
Make Ahead Options
These Easy Homemade Chicken Korma are perfect for busy home cooks looking to save time! You can prepare the entire sauce (without the cream and yogurt) up to 24 hours ahead. Simply sauté the onions, garlic, and ginger, then add the chicken and spices before simmering. Once it cools, transfer it to an airtight container and refrigerate. For best results, add the yogurt and cream just before serving to ensure a fresh, creamy texture. If you want to enjoy it later, consider freezing the Chicken Korma for up to 2 months. Just thaw in the fridge overnight, reheat on the stove, and you’ll have dinner ready in a flash—just as delicious as freshly made!
Easy Homemade Chicken Korma Recipe FAQs
How do I choose the best chicken for my Homemade Chicken Korma?
Absolutely! I recommend using fresh, boneless chicken breasts or thighs for the juiciest and most tender meat. Skinless chicken thighs will give you a richer flavor, while chicken breasts are the leaner option. Look for bright, pink flesh without any dark spots, as this indicates freshness.
What is the best way to store leftover Chicken Korma?
You can store leftover Homemade Chicken Korma in an airtight container in the fridge for up to 3 days. Make sure to let it cool completely before sealing it in the container. When you’re ready to enjoy it again, gently reheat it on the stove over low heat, stirring occasionally to keep the sauce creamy.
Can I freeze Homemade Chicken Korma?
Definitely! Once your Chicken Korma has cooled completely, portion it into freezer-safe containers. It can be frozen for up to 2 months. To reheat, simply thaw it overnight in the fridge before warming it up gently on the stove. Stir occasionally to maintain that velvety texture!
What if my sauce turns out too thick?
If you find that your Homemade Chicken Korma is too thick, don’t worry! Just add a splash of chicken broth or water to thin it out during the simmering process. Stir in a little at a time until it reaches your desired consistency. Adjust the seasoning afterward as needed.
Is Homemade Chicken Korma safe for those with allergies?
Always check ingredient labels, especially for common allergens like dairy in yogurt and cream. If anyone at your table has specific allergies, consider substitutions like dairy-free yogurt or coconut milk. It’s always best to adjust recipes to fit dietary needs!
How can I enhance the flavors of my Chicken Korma?
To really elevate your Homemade Chicken Korma, try toasting your spices in the pan before adding them to the dish. This can significantly enhance their flavor and aroma. Letting your dish simmer for a bit longer will allow the spices to meld beautifully as well!
Creamy Homemade Chicken Korma in Under 30 Minutes
Ingredients
Equipment
Method
- In a large pan, heat 2 tablespoons of ghee or sunflower oil over medium heat until shimmering. Add one finely chopped onion and sauté for about 5 minutes until it turns translucent and golden brown.
- Add 3 minced garlic cloves and 2 teaspoons of minced ginger to the pan. Cook for an additional 1-2 minutes, stirring constantly, until fragrant.
- Stir in approximately 525 grams of bite-sized chicken breast pieces. Cook for 6-8 minutes, turning frequently until browned and no longer pink.
- Mix in 1 teaspoon of ground cumin, 1.5 teaspoons of ground coriander, 1.5 teaspoons of garam masala, ½ teaspoon of mild chili powder, ½ teaspoon of ground turmeric, ¼ teaspoon of salt, and ¼ teaspoon of white pepper. Stir well for 1 minute.
- Pour in 2 tablespoons of tomato purée and ½ cup of yogurt, stirring vigorously to combine. Then add ½ cup of coconut cream and 2 tablespoons of ground almonds, mixing until a creamy sauce forms.
- Reduce the heat to low and let the Korma simmer for 10-15 minutes, uncovered. Stir occasionally until the chicken is tender and the sauce thickens.
- Incorporate 1 tablespoon of sugar and 4 tablespoons of double cream, stirring gently to blend. Taste and adjust the seasoning as needed.
- Serve your Homemade Chicken Korma hot, garnished with fresh coriander if desired. Pair it with boiled basmati rice or warm flatbread.
