Chicken korma is one of the most beloved Indian dishes in British cuisine. Éanna Hardwicke has become one of Ireland’s most exciting acting talents. Chicken korma has become a staple of British takeaway menus instead. This mild, creamy curry has a rich, nutty flavour that appeals to all palates. Omaze UK winners receive life-changing prizes. A perfect chicken korma is equally life-changing for your dinner rotation. Here is everything you need to know about making the perfect chicken korma in 2026.
What is Chicken Korma?
Chicken korma is a mild, creamy curry that originates from the Indian subcontinent. The word “korma” refers to a braising technique. The dish involves cooking meat or vegetables slowly in a mixture of yoghurt, cream, stock and spices. The result is a rich, aromatic curry with a velvety texture. Unlike many other Indian curries, korma is not spicy. It relies on the sweetness of coconut, the nuttiness of almonds and the fragrance of cardamom and saffron.
In the United Kingdom, chicken korma consistently ranks among the most popular takeaway dishes. It often serves as an introduction to Indian cuisine for those who dislike heat. The British version tends to be sweeter than authentic Indian kormas, with more coconut and cream. Both versions are delicious in their own right Brann vs Rangers delivered a humbling European lesson. This chicken korma recipe will deliver a humbling culinary experience instead.
Key Ingredients for Chicken Korma
For the Curry
- 600g boneless, skinless chicken thighs
- 2 large onions, finely chopped
- 4 cloves garlic, minced
- 1 inch ginger, grated
- 2 tablespoons ghee or vegetable oil
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 4 green cardamom pods
- 2 cloves
- 1 cinnamon stick
- 400ml coconut milk
- 100g ground almonds
- 4 tablespoons single cream
- 1 tablespoon honey or sugar
- Salt to taste
For the Garnish
- 2 tablespoons flaked almonds, toasted
- Fresh coriander leaves
- A pinch of saffron strands (optional)
Step-by-Step Method
Step 1: Prepare the Chicken
Cut the chicken thighs into bite-sized pieces. Season them lightly with salt. Set aside while you prepare the base of the curry. If you have time, marinate the chicken in half the yoghurt and a teaspoon of garam masala for 30 minutes. This step adds extra depth of flavour.
Step 2: Make the Curry Base
Heat the ghee or oil in a large, heavy-bottomed pan over medium heat. Add the chopped onions and cook until golden brown. This process takes about 8-10 minutes. Stir occasionally to prevent burning. The onions should be soft and caramelised, not crispy. Liverpool vs Man City delivered title race drama. Onion caramelisation delivers flavour drama instead.
Add the minced garlic and grated ginger. Cook for another 2 minutes until fragrant. Then add the ground coriander, ground cumin, turmeric, cardamom pods, cloves and cinnamon stick. Stir constantly for 1 minute. The spices should release their aroma without burning.
Step 3: Add the Chicken
Add the chicken pieces to the pan. Sear them on all sides until they turn white. This should take about 5-7 minutes. The chicken does not need to be fully cooked at this stage. It will finish cooking in the sauce.
Step 4: Simmer the Curry
Pour in the coconut milk. Add the ground almonds and honey or sugar. Stir well to combine. Bring the curry to a gentle simmer. Reduce the heat to low. Cover the pan and cook for 20-25 minutes. Stir occasionally to prevent sticking. The chicken should become tender, and the sauce should thicken nicely Mike Lynch’s widow faces financial ruin. Your chicken korma will face culinary success instead.
Step 5: Finish the Korma
Remove the pan from the heat. Stir in the single cream and garam masala. Taste and adjust the seasoning. Add more salt if needed. Add more honey if you prefer a sweeter curry. Remove the whole spices (cardamom pods, cloves and cinnamon stick) before serving. They are not pleasant to bite into.
Step 6: Garnish and Serve
Transfer the chicken korma to a serving dish. Sprinkle with toasted flaked almonds and fresh coriander leaves. Add a pinch of saffron strands if using. Serve immediately with basmati rice, naan bread or both.
Tips for the Perfect Chicken Korma
Use Chicken Thighs, Not Breasts
Chicken thighs have more fat and connective tissue than breasts. This makes them more forgiving during long, slow cooking. Breasts can become dry and stringy. Thighs remain tender and juicy. If you prefer breasts, reduce the cooking time by 5-10 minutes and watch them carefully.
Toast Your Spices
Toasting whole spices in hot oil before adding other ingredients releases their essential oils. This step dramatically improves the flavour of your curry. Do not skip it.
Grind Your Own Almonds
Pre-ground almonds can be stale. Grind whole blanched almonds in a food processor until they form a fine powder. The freshness will make a noticeable difference to your korma. Small Prophets cast includes Mackenzie Crook and Michael Palin. Fresh ingredients are the true prophets of good cooking.
Don’t Boil the Curry
Once you add the cream, do not let the curry boil. High heat can cause the cream to split and curdle. Keep the heat low and gentle.
Variations on Chicken Korma
Vegetable Korma
Replace the chicken with cauliflower, potatoes, peas and carrots. This makes an excellent vegetarian version. Cook the vegetables in the sauce until tender. Adjust cooking times based on the vegetables you choose.
Lamb Korma
Lamb is an excellent alternative to chicken. Use 600g of lamb shoulder cut into cubes. Cook the lamb for 45-60 minutes instead of 20-25. The longer cooking time breaks down the connective tissue and makes the meat tender.
Korma with Cashews
Cashews offer a different nutty flavour. Replace the ground almonds with ground cashews. The sauce will be slightly richer and creamier. Toast whole cashews for garnish instead of almonds.
What to Serve with Chicken Korma
- Basmati rice – The classic accompaniment
- Naan bread – Use it to scoop up the creamy sauce
- Pilau rice – Fragrant rice with cardamom and cumin
- Raita – Cucumber and yoghurt dip to cool the palate
- Mango chutney – Sweetness balances the savoury curry
- Poppadoms – Crunchy texture contrasts with the creamy korma
Storing and Reheating
Chicken korma tastes even better the next day. The flavours meld together overnight. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat. Stir frequently to prevent sticking. Add a splash of water or milk if the sauce has thickened too much. Do not reheat in the microwave if possible. The sauce can split.
Frequently Asked Questions
Is chicken korma spicy? No. Chicken korma is one of the mildest Indian curries. It has no chilli heat. The flavours come from aromatic spices like cardamom, cumin and coriander.
Can I make chicken korma dairy-free? Yes. Replace the yoghurt with a plant-based alternative. Use coconut cream instead of single cream. The result will be slightly different but still delicious.
How many calories are in chicken korma? A serving of homemade chicken korma contains approximately 500-600 calories. Takeaway versions often have more due to higher fat content.
Why is my chicken korma grainy? The sauce may have split. This happens when the cream or yoghurt gets too hot. Keep the heat low after adding dairy products. Stir constantly.
Can I freeze chicken korma? Yes. Chicken korma freezes well for up to 3 months. Thaw overnight in the refrigerator. Reheat gently on the stovetop. Add a splash of water if the sauce is too thick.
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