If you’re craving a rich, creamy, and aromatic curry that doesn’t require hours of simmering, this Easy Chicken Korma is about to become your new favorite. Unlike some intense, fiery curries, Korma is known for its mild, nutty, and velvety sauce, made incredibly flavorful with ground almonds and a touch of cream.
We use juicy chicken thighs to ensure the meat stays tender, marinating them in a spiced yogurt base that helps tenderize every bite. It’s a “fake-away” winner that tastes even better than the restaurant version—and it’s ready in under an hour.
Serve it with a pile of fluffy basmati rice and warm, buttery roti to scoop up every last drop of that golden almond gravy!
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Why You’ll Love This Recipe
- Mild & Family Friendly: The perfect “entry-level” curry for those who prefer flavor over intense heat.
- Velvety Texture: The combination of ground almonds (almond meal) and cream creates a uniquely rich, thick sauce.
- One-Pan Ease: Aside from the quick marinating bowl, everything happens in one pan for minimal cleanup.
Recipe Ingredients
- Chicken Thighs – Boneless and skinless, diced into bite-sized pieces for maximum tenderness.
- The Marinade – A mix of yogurt, garlic, ginger, and tomato paste to infuse the chicken with flavor.
- The Spices – A golden trio of turmeric, cumin, and garam masala.
- Ground Almonds – This is the secret to a traditional Korma’s thick, nutty consistency.
- The Finish – Chicken stock, cream, and a pinch of sugar to balance the spices.
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- Dairy-Free: Swap the yogurt and cream for full-fat coconut milk and use oil instead of butter.
- Nut-Free: If you have a nut allergy, you can omit the ground almonds and thicken the sauce with a bit more Greek yogurt or a cornstarch slurry.
- Veggie Boost: Add some cauliflower florets or peas during the simmering stage for extra texture and nutrients.
This recipe hasn’t been tested with all substitutions. If you try one, share how it turned out!
Step by Step Instructions
Step 1: In a medium bowl, whisk together the yogurt, garlic, ginger, and tomato paste. Add the diced chicken thighs and toss until every piece is well-coated. Cover and refrigerate for at least 30 minutes (or overnight for the best results).
Step 2: Heat a large frying pan over medium heat and melt the butter. Add the thinly sliced onions and sauté for about 5 minutes until softened. Add the turmeric, cumin, and garam masala, frying them for a few minutes until they become fragrant and “bloom” in the butter.
Step 3: Add the marinated chicken (along with all that yogurt goodness) into the pan with the spiced onions. Cook for about 5 minutes, stirring to ensure the spices coat the chicken as it begins to sear.
Step 4: Pour in the chicken stock, cream, sugar, and ground almonds. Stir to combine into a thick, golden sauce. Bring to a gentle simmer for 10-15 minutes until the chicken is cooked through and the gravy has reached your desired thickness.
Expert Tips
- Don’t Rush the Onions: Sautéing the onions until they are soft and translucent (Step 2) is the key to a sweet, deep base. If you have extra time, letting them slightly caramelize will add even more complexity to the korma.
- “Bloom” Your Spices: When you add the cumin, turmeric, and garam masala to the butter and onions, you are “blooming” them. This heat releases the essential oils in the dried spices, making the final curry much more fragrant than if you simply stirred them into the liquid.
- Control the Heat: Korma is traditionally a mild curry. If you do want a little kick, add a pinch of cayenne pepper or a deseeded bird’s eye chili when sautéing the onions.
- Yogurt Tempering: To prevent the yogurt marinade from curdling when it hits the hot pan, make sure your yogurt is at room temperature before adding the chicken, and keep the pan at a steady medium heat—don’t let it reach a violent boil immediately.
FAQs
Is Chicken Korma spicy?
Korma is traditionally one of the mildest Indian curries, focusing on creaminess and nuttiness rather than heat.
What can I serve this with?
Toasted roti, naan, or paratha are perfect for dipping. A side of mango chutney or a simple cucumber raita also pairs wonderfully.
Storage
- Store: Refrigerate in an airtight container for up to 3 days.
- Reheat: Warm in a pan over medium-low heat. You may need to add a splash of water or stock to loosen the sauce as the ground almonds will continue to thicken it.
📖 Recipe
Easy Chicken Korma
Equipment
- Large Frying Pan or Skillet
- Medium Mixing Bowl
- Wooden spoon or spatula
- Measuring cups and spoons
- Chef's Knife and Cutting Board
Ingredients
For the Yogurt Marinade:
- ½ Cup Plain Yogurt
- 2 Cloves Garlic crushed
- 2 teaspoon Ginger crushed or finely minced
- 2 tablespoon Tomato Paste
- 500 g Boneless Skinless Chicken Thighs diced into bite-sized pieces
For the Curry Base:
- 1 tablespoon Butter
- 1 Brown Onion thinly sliced
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Turmeric
- 1 teaspoon Garam Masala
- ½ Cup Heavy Cream
- ½ Cup Chicken Stock
- 1 teaspoon Sugar
- ¼ Cup Ground Almonds Almond Meal
To Serve & Garnish:
- Steamed Basmati Rice Optional: mix with peas as seen in the photos
- Toasted Roti or Naan Bread
- Fresh Coriander Cilantro, for garnish
Instructions
- In a medium bowl, whisk together the yogurt, crushed garlic, ginger, and tomato paste. Add the diced chicken thighs and stir until thoroughly coated. Cover and place in the fridge for at least 30 minutes (or overnight for deeper flavor).
- Heat a large frying pan over medium heat. Melt the butter and add the sliced onion. Sauté for about 5 minutes until the onion is soft and translucent.
- Add the cumin, turmeric, and garam masala to the onions. Fry the spices for 1-2 minutes until they become fragrant.
- Add the marinated chicken (and all the marinade) into the pan. Cook for 5 minutes, stirring occasionally.
- Pour in the heavy cream, chicken stock, sugar, and ground almonds. Stir to combine. Bring the mixture to a gentle simmer for 10-15 minutes until the chicken is cooked through and the sauce has thickened.
- Taste and adjust seasoning if needed. Serve immediately over steamed rice with a side of toasted roti and a generous sprinkle of fresh coriander.
Notes
- The Almond Secret: Ground almonds (almond meal) are what give Korma its signature thick, nutty texture. If you want an even richer sauce, you can increase this to ⅓ cup.
- Marination Hack: To get ahead of your dinner prep, you can marinate the chicken the night before. This makes the final cooking process incredibly fast.
- Freezing Tips: You can freeze any leftovers in an airtight container for up to 3 months. When reheating, add a splash of water or broth to loosen the sauce as it will thicken further in the freezer.
- Tender Thighs: While you can use chicken breast, I highly recommend chicken thighs as they stay much juicier and more tender during the simmering process.
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