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3.4 from 42 votes

Easy Chicken Korma Recipe

Easy Chicken Korma Recipe, a restaurant-style Indian curry with a rich, creamy homemade sauce made with coconut milk and earthy spices. It's a mild curry dish that is easy to make, and a great chicken dinner recipe for the whole family.

Prep Time
15 mins
Cook Time
15 mins
Marinating
1 hr
Total Time
1 hr 40 mins
Servings: 4 people
Calories: 396 kcal
Course: Main Course
Cuisine: Indian

Ingredients

  • 3 chicken breasts
  • 1 onion
  • 2 cloves of garlic
  • 2 cm fresh ginger
  • 1 cup Tinned coconut milk
  • 1 teaspoon Turmeric
  • 1 teaspoon paprika
  • 1 teaspoon chilli powder
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 ½ teaspoon garam masala
  • 2 tablespoon almond flakes
  • 1 teaspoon salt
  • 2 tablespoon vegetable oil
  • 2 tablespoon parsley or coriander (cilantro) to garnish
  • 2 bay leaves
  • 1 cup PLAIN yogurt
  • 1 tablespoon tomato puree

Instructions

    Cup of Yum
  1. To marinate the chicken, add the diced chicken breasts to a bowl together with the yogurt, ground cumin, ground coriander, turmeric, chilli powder, paprika and garam masala.
  2. Give everything a good stir for the chicken to be well coated in the mixture.
  3. Cover the bowl with clingfilm, and set aside for at least 1 hour.
  4. Peel and quarter the onion, garlic and ginger, add them to a blender, and blitz well.
  5. Heat up the oil in a large pan, add the onion mixture and salt, and fry on a low heat until golden.
  6. Add the tomato puree and bay leaves, and give it another stir.
  7. In goes the marinated chicken, give it a stir and allow it to cook for 2-3 minutes.
  8. Place the lid on the pan, increase the heat to medium, and leave it to cook for 10-15 minutes stirring occasionally, so that the liquid released by the chicken evaporates.
  9. Add the coconut milk, give it a good stir, and continue to cook until the liquid is reduced into a thicker sauce.
  10. Garnish with fresh parsley and tossed almond flakes.
  11. Serve hot.

Notes

  • When you use a tin of coconut milk, make sure you use the coconut cream as well, this is usually separated from the milk. 
  • If you don't have time to marinate the chicken, you can still coat the chicken pieces with the yogurt and spice mixture, but rather than setting it aside, cook straight away.
  • Obviously, the longer it marinates, the more flavourful, but sometimes shortcuts are ok, especially on hectic day.
  • This dish can be safely frozen to be enjoyed any other time, just make sure you store it into an air-tight container. I usually cook a bit extra and freeze some food, just in case there are days when I am short of time.

Nutrition Information

Calories 396kcal (20%) Carbohydrates 11g (4%) Protein 41g (82%) Fat 21g (32%) Saturated Fat 14g (70%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 0.02g Cholesterol 117mg (39%) Sodium 838mg (35%) Potassium 981mg (28%) Fiber 2g (8%) Sugar 5g (10%) Vitamin A 718IU (14%) Vitamin C 9mg (10%) Calcium 127mg (13%) Iron 4mg (22%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 396

% Daily Value*

Calories 396kcal 20%
Carbohydrates 11g 4%
Protein 41g 82%
Fat 21g 32%
Saturated Fat 14g 70%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 0.02g 1%
Cholesterol 117mg 39%
Sodium 838mg 35%
Potassium 981mg 21%
Fiber 2g 8%
Sugar 5g 10%
Vitamin A 718IU 14%
Vitamin C 9mg 10%
Calcium 127mg 13%
Iron 4mg 22%

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