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Chicken Korma
5 from 2 votes

Chicken Korma

Rich and creamy, a decadent and luxurious and ancient curry from India’s north, Chicken Korma is a fragrant and flavourful extravaganza. A mild combination of juicy chicken, nuts, yoghurt and spices.

Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
Servings: 6
Calories: 539 kcal
Course: Main Course
Cuisine: Indian

Ingredients

Curry Paste
  • ½ tsp ground cardamom
  • ½ tsp ground clove
  • ½ tsp black pepper
  • ¼ tsp nutmeg
  • 2 tbsp ground coriander
  • 1 tsp garam masala
  • 2 tbsp almond flour (almond meal)
  • 1 tsp salt
Onion Paste
  • 2 onion peeled & chopped
  • 2 inch ginger (5cm) (chopped)
  • 10 garlic peeled, cloves
Other ingredients
  • 4 tbsp vegetable oil
  • 2.2 lb chicken thighs (skinless & boneless, cut into large chunks)
  • 2 cups natural yoghurt (plain)
  • 2 bay leaf
  • 1 cinnamon stick

Instructions

To make the curry paste
    Cup of Yum
  1. Mix all the curry paste ground spices together with 1/3 cup water and set aside
To make the onion paste
  1. Using a food processor or stick blender, blend the onion, garlic and ginger together into a smooth paste. Set aside.
Making the curry
  1. Heat a large pan over a moderate heat until hot. Add the oil and when melted add the onion paste, bay leaves and cinnamon stick. Fry for 4-5 minutes until the paste has browned slightly. Don’t let it stick too much, so add a little water at a time if it does.
  2. Reduce the heat to low and add the curry paste. Stir-fry for 1-2 minutes to cook out the spices before adding the chicken pieces.
  3. Turn up the heat to medium and stir well to combine and coat all the chicken. Let this cook for 3-4 minutes until the pan is hot again.
  4. Add the yoghurt and about 2 cups water and stir well. Let this come to a boil then reduce the heat to low and simmer, uncovered for 30 minutes.Remove the lid and cook for a further 10-15 minutes to reduce the sauce until rich and creamy.

Notes

  • Alt Cooking Methods
  • Serving suggestions
  • Storage
  • I use pre-ground spices to save time, but you can also use whole spices. To make the powder, dry toast the whole spices (same volume) in a small pan and then grind into a fine powder using a spice grinder or pestle & mortar.
  • I like to serve chicken korma with some kind of Indian Bread or on a bed of fluffy basmati rice.
  • I often garnish this curry with lots of toppings that can include; toasted almonds, pistachio, pomegranate seeds, cilantro or mint, radishes, rehydrated sultanas and often a drizzle of whipping/double cream. And one time I garnished with edible gold leaf!
  • At the suggestion of one reader, I tried a few drops of Kewra water (a pandanus plant extraction) which is common in Mughali cuisine, which was a revelation of fragrance. You can also use rosewater.
  • Fridge storage - Make the curry in advance and keep refrigerated for a day to see amazing taste enhancement. Leftovers will stay good in an airtight container in the fridge for 4-5 days.
  • Freezer storage - Portion up into airtight containers and freeze for 3+ months. Cook from frozen in the microwave, stirring frequently until piping hot throughout. Alternatively, defrost thoroughly and heat in a pan until piping hot.

Nutrition Information

Calories 539kcal (27%) Carbohydrates 12g (4%) Protein 31g (62%) Fat 41g (63%) Saturated Fat 17g (85%) Cholesterol 174mg (58%) Sodium 557mg (23%) Potassium 572mg (12%) Fiber 2g (8%) Sugar 6g (12%) Vitamin A 211IU (4%) Vitamin C 5mg (6%) Calcium 152mg (15%) Iron 2mg (11%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 539

% Daily Value*

Calories 539kcal 27%
Carbohydrates 12g 4%
Protein 31g 62%
Fat 41g 63%
Saturated Fat 17g 85%
Cholesterol 174mg 58%
Sodium 557mg 23%
Potassium 572mg 12%
Fiber 2g 8%
Sugar 6g 12%
Vitamin A 211IU 4%
Vitamin C 5mg 6%
Calcium 152mg 15%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.