Chicken Korma Recipe
Chicken Korma is a delectable and aromatic dish that has found its way into the hearts and kitchens of many. This creamy and mildly spiced curry is known for its rich texture and flavorful blend of spices. Popular in Indian cuisine, Chicken Korma offers a perfect balance of heat and sweetness, making it a favorite among those who enjoy a mildly spiced yet deeply flavorful meal.
Ingredients Needed
This Chicken Korma recipe requires a blend of aromatic spices and fresh ingredients to create its signature taste. The main ingredients include:
1 onion, peeled and finely chopped, which adds sweetness and depth to the curry. You’ll need 2 tbsp of ghee or sunflower oil to provide a rich base and enhance the flavors. The recipe calls for 3 chicken breasts (approx. 525g/1.1lbs), chopped into bite-sized pieces to ensure tender and juicy chicken throughout the dish. Adding 2 cloves of garlic, peeled and minced, will contribute a robust flavor, while 2 tsp of minced ginger will add a zesty and fresh note.
For the spices, 1 tsp of ground cumin provides earthy undertones, and 1 ½ tsp of ground coriander adds citrusy and nutty flavors. Garam masala, in the amount of 1 ½ tsp, is a blend of spices that gives the korma its distinctive warmth. Optionally, you can add ½ tsp of mild chili powder for a touch of warmth. Additionally, ½ tsp of turmeric offers a golden color and slight bitterness, ¼ tsp of salt enhances all the flavors, and ¼ tsp of white pepper adds a mild, peppery heat.
You’ll also need 2 tbsp of tomato puree (paste for US) to introduce a tangy depth, 120 ml (½ cup) of full-fat plain/natural yogurt for creaminess and tang, and 120 ml (½ cup) of coconut cream for a rich and sweet flavor. To thicken the sauce and add a nutty taste, use 2 tbsp of ground almonds. Balancing the spices with a touch of sweetness requires 1 tbsp of sugar, and finally, 60 ml (4 tbsp) of double (heavy) cream makes the curry luscious and rich.
To serve, garnish with 2 tbsp of freshly chopped coriander (cilantro) for fresh flavor, and pair with boiled rice and/or chapati as traditional accompaniments to complete the meal.
Step-by-Step Cooking Instructions
Start by heating the ghee in a large frying pan over medium heat until it’s hot and shimmering. Add the finely chopped onion and cook, stirring frequently, for about 5 minutes until the onion becomes softened and slightly caramelized. This step is crucial as it builds the flavor base of the korma.
Next, introduce the chicken breast pieces to the pan. Cook for another 5 minutes, stirring occasionally, until the chicken is sealed on all sides. This step ensures that the chicken retains its juices and remains tender throughout the cooking process.
Stir in the minced garlic, ginger, cumin, ground coriander, garam masala, chili powder, turmeric, salt, white pepper, and tomato puree. Cook for 2 minutes, stirring continuously to ensure the chicken is well coated with the aromatic spices. This step is essential for infusing the chicken with the rich flavors of the spices.
Pour in the yogurt, coconut cream, ground almonds, and sugar. Stir the mixture together, bring it to a gentle boil, then reduce the heat and simmer for 6-8 minutes until the chicken is thoroughly cooked. The combination of yogurt and coconut cream creates a creamy and luscious sauce, while the ground almonds add a subtle nutty flavor.
Finally, add the double (heavy) cream, stirring to combine, and then turn off the heat. The cream enhances the richness of the korma, making it velvety smooth. Garnish the korma with freshly chopped coriander (cilantro) and serve it alongside boiled rice and/or chapati for a complete and satisfying meal.
Recipe Tips & Frequently Asked Questions
- Best type of chicken to use: Boneless, skinless chicken breasts work best as they cook quickly and evenly.
- Substitutions for ghee and coconut cream: If you don’t have ghee, use sunflower oil or butter. Coconut milk can be used in place of coconut cream for a lighter version.
- Tips for making the korma milder or spicier: Adjust the amount of chili powder to suit your heat preference. For a milder version, omit the chili powder entirely.
- How to ensure the chicken remains tender: Cook the chicken just until it’s done. Overcooking can make it tough.
What to Serve with This Recipe
Chicken Korma pairs wonderfully with traditional Indian sides such as boiled rice, chapati, or naan. These sides help soak up the flavorful sauce and provide a neutral base to complement the rich curry. Additionally, vegetable sides like sautéed spinach or a fresh cucumber salad can add a refreshing contrast to the creamy korma. For beverages, consider serving a cooling yogurt-based drink like lassi or a refreshing iced tea to balance the spices.
Garnishing and Presentation
For a beautiful presentation, garnish the Chicken Korma with freshly chopped coriander (cilantro). The vibrant green color not only adds visual appeal but also a fresh flavor that complements the rich curry. Serve the korma in a shallow bowl or dish to showcase its creamy texture, and arrange the boiled rice or chapati on the side. A sprinkle of toasted almonds or a drizzle of cream can also elevate the dish’s presentation.
Chicken Korma is a delightful dish that combines rich, creamy textures with a harmonious blend of spices. This recipe is perfect for those looking to enjoy a mildly spiced, flavorful curry that is both comforting and satisfying. Try this recipe and share it with your family and friends for a delicious meal. Be sure to explore other related recipes on our blog for more culinary inspiration.
Ingredients
- 2 lbs. Boneless Skinless Chicken Breasts, see notes
- Salt/Pepper, to taste
- 1 yellow onion, diced
- 1 stick celery, diced
- 4 cups broccoli florets, about ½ lb.
- 2 Tablespoons butter
- 1 Tablespoon olive oil
- 10.5 oz. cream of chicken soup
- 2/3 cup sour cream
- ½ cup milk
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon mustard powder
- 2 ½ cups cheddar cheese, shredded
Topping
- ½ cup crushed Ritz crackers, or panko breadcrumbs
- 2 Tablespoons butter
Instructions
Preheat your oven to 350°F (175°C).
Cut the chicken into small, bite-sized pieces and season lightly with salt and pepper.
In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, celery, and chicken pieces, tossing to coat evenly. Sauté for about 3 minutes until the chicken is partially cooked. Then, add the broccoli florets and a tablespoon of olive oil. Continue cooking for an additional 3-5 minutes until the chicken is thoroughly cooked through. Remove from heat.
Stir in the cream of chicken soup, sour cream, milk, garlic powder, onion powder, mustard powder, and half of the shredded cheddar cheese. Mix well to combine all ingredients thoroughly.
Transfer the mixture to a lightly greased 9×13-inch casserole dish, spreading it out evenly. Sprinkle the remaining shredded cheese over the top.
Cover the casserole dish with foil and bake in the preheated oven for 20 minutes. Afterward, remove the foil and increase the oven temperature to 400°F (200°C).
In a small bowl, combine the melted butter with the crushed Ritz crackers or panko breadcrumbs. Sprinkle this mixture over the top of the casserole. Return to the oven and bake for an additional 8-10 minutes, or until the topping is golden brown and crispy.
Allow the casserole to rest for 5 minutes before serving.
This dish is perfect when served over rice, biscuits, or mashed potatoes.
Chicken Korma Recipe
Ingredients
- 1 onion peeled and finely chopped
- 2 tbsp ghee or sunflower oil
- 3 chicken breasts approx. 525g/1.1lbs, chopped into bite-sized pieces
- 2 cloves garlic peeled and minced
- 2 tsp minced ginger
- 1 tsp ground cumin
- 1 ½ tsp ground coriander
- 1 ½ tsp garam masala
- ½ tsp mild chilli powder optional, for a touch of warmth
- ½ tsp turmeric
- ¼ tsp salt
- ¼ tsp white pepper
- 2 tbsp tomato puree paste for US
- 120 ml ½ cup full-fat plain/natural yogurt
- 120 ml ½ cup coconut cream *see note
- 2 tbsp ground almonds
- 1 tbsp sugar
- 60 ml 4 tbsp double (heavy) cream
Instructions
- Heat the ghee in a large frying pan over medium heat until hot.
- Add the finely chopped onion and cook, stirring frequently, for about 5 minutes until softened.
- Introduce the chicken breast pieces to the pan and cook for another 5 minutes, stirring occasionally, until the chicken is sealed on all sides.
- Stir in the minced garlic, ginger, cumin, ground coriander, garam masala, chilli powder, turmeric, salt, white pepper, and tomato puree. Cook for 2 minutes, stirring, to ensure the chicken is well coated with the spices.
- Pour in the yogurt, coconut cream, ground almonds, and sugar. Stir the mixture together, bring it to a gentle boil, then reduce the heat and simmer for 6-8 minutes until the chicken is thoroughly cooked.
- Add the double (heavy) cream, stirring to combine, and then turn off the heat.
- Garnish the korma with freshly chopped coriander (cilantro) and serve it alongside boiled rice and/or chapati.
Notes
Coconut cream is thicker and has a higher fat content than coconut milk. You can use small tins of coconut cream or mix creamed coconut blocks with a bit of hot water to make coconut cream. For this recipe, I use coconut blocks. If you only have coconut milk, chill the tin overnight, then open it and use the solid portion at the top, leaving the liquid behind. Make-Ahead Instructions
Yes, you can prepare this curry in advance. After cooking, let it cool, cover it, and refrigerate it for up to a day. To reheat, place it in a pan over medium heat, stirring frequently until the chicken is thoroughly heated. You may need to add a little water or cream to loosen the sauce, as it tends to thicken upon reheating. Freezing Instructions
Freezing yogurt can sometimes be tricky as it may split or become grainy when defrosted. However, I’ve frozen and reheated this curry successfully. The key is to use full-fat cream and yogurt, as lower-fat dairy products are more likely to split or curdle. Cool the korma quickly and freeze it as soon as possible after cooking. It’s best to freeze it in portions for quicker defrosting. Defrost in the refrigerator overnight, then reheat in a pan over medium heat, stirring often until piping hot throughout. Scaling the Recipe
You can double or halve this recipe, maintaining the same ingredient ratios. If doubling, the chicken will take slightly longer to cook. Nutritional information is per serving and does not include rice or chapati.