Easy Chicken Korma Recipe – Creamy & Delicious
If you're looking for a rich, creamy, and aromatic chicken korma that’s simple to make, you’ve come to the right place. This authentic British-style chicken korma is packed with flavour, perfect for a cosy dinner or entertaining guests. Follow our step-by-step guide for the best results!
Why You’ll Love This Chicken Korma
✔️ Creamy & mildly spiced – Ideal for all taste preferences
✔️ Quick & easy – Ready in under 45 minutes
✔️ Family-friendly – A British curry house favourite
✔️ Perfect for meal prep – Tastes even better the next day
Ingredients for Chicken Korma (Serves 4) Main Ingredients 500g boneless chicken thighs (diced)
2 tbsp vegetable oil or ghee
1 large onion (finely chopped)
3 garlic cloves (minced)
1-inch ginger (grated)
2 tbsp korma curry paste (or homemade blend)
150ml double cream (or coconut milk for a dairy-free option)
100g ground almonds (for thickness & nutty flavour)
1 tbsp tomato purée
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
1 tsp garam masala
1 bay leaf
1 cinnamon stick
2 green cardamom pods
Step-by-Step Chicken Korma MethodIngredients for Chicken Korma (Serves 4) Main Ingredients 500g boneless chicken thighs (diced)
2 tbsp vegetable oil or ghee
1 large onion (finely chopped)
3 garlic cloves (minced)
1-inch ginger (grated)
2 tbsp korma curry paste (or homemade blend)
150ml double cream (or coconut milk for a dairy-free option)
100g ground almonds (for thickness & nutty flavour)
1 tbsp tomato purée
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
1 tsp garam masala
1 bay leaf
1 cinnamon stick
2 green cardamom pods
Sauté the Aromatics Heat
2 tbsp oil or ghee in a large pan over medium heat.
Add 1 finely chopped onion and cook until soft & golden (5-7 mins).
Stir in 3 minced garlic cloves, 1-inch grated ginger, 1 bay leaf, 1 cinnamon stick, and 2 cardamom pods. Fry for 1-2 mins until fragrant.
Brown the Chicken Add 500g diced chicken thighs and cook for 3-4 mins until lightly browned.
Mix in 2 tbsp korma paste, 1 tsp each of cumin, coriander, and turmeric, and 1 tbsp tomato purée. Cook for 2 mins to coat the chicken.
Simmer in Creamy Sauce Pour in 100ml water, then stir in 150ml double cream (or coconut milk) and 100g ground almonds.
Reduce heat to low, cover, and simmer for 20-25 mins (stir occasionally) until the chicken is tender and the sauce thickens.
Finish & Garnish Sprinkle 1 tsp garam masala and season with salt & sugar to taste.
Remove the bay leaf, cinnamon stick, and cardamom pods (optional).
Garnish with fresh coriander & toasted flaked almonds.Salt & sugar (to taste)
Fresh coriander (to garnish)
Optional Additions Cashew nuts (for extra creaminess)
Sultanas (for a touch of sweetness)
Add 1 finely chopped onion and cook until soft & golden (5-7 mins).
Stir in 3 minced garlic cloves, 1-inch grated ginger, 1 bay leaf, 1 cinnamon stick, and 2 cardamom pods. Fry for 1-2 mins until fragrant.
Brown the Chicken Add 500g diced chicken thighs and cook for 3-4 mins until lightly browned.
Mix in 2 tbsp korma paste, 1 tsp each of cumin, coriander, and turmeric, and 1 tbsp tomato purée. Cook for 2 mins to coat the chicken.
Simmer in Creamy Sauce Pour in 100ml water, then stir in 150ml double cream (or coconut milk) and 100g ground almonds.
Reduce heat to low, cover, and simmer for 20-25 mins (stir occasionally) until the chicken is tender and the sauce thickens.
Finish & Garnish Sprinkle 1 tsp garam masala and season with salt & sugar to taste.
Remove the bay leaf, cinnamon stick, and cardamom pods (optional).
Garnish with fresh coriander & toasted flaked almonds.Salt & sugar (to taste)
Fresh coriander (to garnish)
Optional Additions Cashew nuts (for extra creaminess)
Sultanas (for a touch of sweetness)
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