Chicken & Poultry Soups & Stews

Chicken Korma

A rich and creamy chicken korma with tender marinated chicken in a fragrant spice paste made with cardamom, cumin, and ground almonds. Perfect for curry lovers.

5 (3 reviews)
By Ricky Robinson Updated February 6, 2024

This chicken korma is rich, creamy, and packed with warming spices. The key to getting tender, flavourful chicken is marinating it in Greek yogurt mixed with spices like cumin and cardamom. The yogurt breaks down the meat fibres, making each bite wonderfully soft.

The spice paste is where the real depth of flavour comes from. You blend onions, garlic, and fresh ginger with ground almonds and a collection of warming spices to create a thick, aromatic base. The ground almonds add body and a subtle sweetness that balances the heat from the chilli flakes.

Marinating the chicken for a few hours rather than just thirty minutes makes a real difference to the tenderness and flavour.

The cooking process is straightforward. You quickly seal the marinated chicken, add the spice paste, then let it all simmer in chicken stock until the sauce thickens and the flavours meld together beautifully.

Chicken Korma recipe image
Chicken Korma

A pinch of saffron adds a distinctive golden colour and a delicate floral note that lifts the whole dish. It is not strictly necessary, but if you have it in the cupboard, it is worth using. The bay leaf adds another layer of aromatic depth as the curry simmers.

This korma is mild to medium in heat, so you can adjust the chilli flakes to suit your taste. If you prefer a richer sauce, you can stir in a tablespoon of double cream just before serving. The sugar balances the acidity from the tomatoes and yogurt, rounding out the flavour profile nicely.

Serve this curry with fluffy basmati rice and warm naan bread to soak up the sauce. It is the sort of meal that feels a bit special without requiring advanced cooking skills or hard-to-find ingredients. The blend of spices creates a comforting, satisfying dish that works well for a family dinner or when you have people round.

Chicken Korma

Chicken Ginger Greek yogurt
Total Time 1 hr 25 min
Servings 5 servings
Calories 380 cal
Protein 42g

Ingredients

Equipment Needed

  • Large Pan
  • Food Processor
  • Mixing Bowl

Instructions

  1. 1
    Cut each chicken breast into bite sized pieces and place in a bowl. Stir in the yogurt and season with salt and black pepper. Cover and marinate in the fridge for at least 30 mins. If you have more time 2 - 6 hours is best.
  2. 2
    Put the onions into a food processor along with garlic, ginger, cardamom seeds, ground almonds, cumin, coriander, ground cloves, turmeric & the chilli flakes then blend into a paste. Add the water & blend again.
  3. 3
    Heat the oil in a pan then add the chicken pieces and fry for a few minutes, just long enough to seal the meat.
  4. 4
    Add in the spice paste, stirring to make sure all the chicken is covered. Cook for 4 - 5 minutes more, giving the pan a stir occasionally.
  5. 5
    Add the chicken stock, saffron, sugar, and bay leaf then bring to the boil. Turn the heat down and simmer uncovered for 20 - 30 minutes.
  6. 6
    Remove the bay leaf and serve the curry with rice and naan.
Ricky Robinson - Recipe Author
Ricky Robinson

Home cook sharing delicious recipes with a focus on flavour and simplicity.

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Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the hob, adding a splash of water or stock if the sauce has thickened.

Serving Suggestions

Serve with fluffy basmati rice and warm naan bread. A side of mango chutney or cucumber raita complements the creamy sauce beautifully.

Chicken Korma recipe image

Rate & Review

5 • 3 reviews

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