Description
A comforting and creamy Chicken Korma that’s easy to make and perfect for weeknights.
Ingredients
- 2 tbsp ghee or sunflower oil
- 1 onion, peeled and finely chopped
- 3 chicken breasts (approx. 525g / 1.1 lbs), cut into bite-sized pieces
- 2 garlic cloves, peeled and minced
- 2 tsp minced ginger
- 1 tsp ground cumin
- 1½ tsp ground coriander
- 1½ tsp garam masala
- ½ tsp mild chili powder (optional)
- ½ tsp ground turmeric
- ¼ tsp salt
- ¼ tsp white pepper
- 2 tbsp tomato purée (paste)
- ½ cup (120 ml) full-fat plain or natural yogurt
- ½ cup (120 ml) coconut cream
- 2 tbsp ground almonds
- 1 tbsp sugar
- 4 tbsp (60 ml) double (heavy) cream
- 2 tbsp freshly chopped coriander (cilantro) for serving
- Boiled rice and/or flatbread (such as chapati or naan) for serving
Instructions
- Heat ghee or sunflower oil in a large frying pan over medium heat. Add the chopped onion, cooking for about 5 minutes until softened and translucent.
- Add chicken pieces to the pan. Stir occasionally for about 5 minutes until the chicken is sealed and lightly golden.
- Stir in the minced garlic, ginger, cumin, coriander, garam masala, optional chili, turmeric, salt, white pepper, and tomato purée. Cook for 2 minutes, ensuring the chicken is evenly coated in the spices.
- Mix in the yogurt, coconut cream, ground almonds, and sugar. Bring to a gentle boil, then reduce heat and simmer for 6–8 minutes until the chicken is tender and fully cooked.
- Stir in the double (heavy) cream and remove from the heat.
- Spoon the korma over rice or alongside warm flatbreads. Garnish with fresh coriander.
Notes
For a richer flavor, use ghee instead of oil. Adjust the spices based on your heat preference.