This creamy, spiced Chicken Korma recipe is the stuff dreams are made of. Loosen up those pants and make this delectable Indian dish at home!
In the interest of full disclosure, I feel that I must confess to you that this is NOT a “light” or healthy recipe.
But it is worth it.
Seriously, you guys. Trust me on this one.
Chicken Korma Curry is one of those magical dishes that seems to fill up 95% of my plate whenever I visit an Indian food buffet.
It is rich, creamy, full of spices and flavor, and just begs to be soaked up by a piece of fresh naan.
If you’ve never tried your hand at making Indian food at home, this should definitely be your starter recipe.
It’s much easier than you’d think, as long as you have a few basic Indian spices in your pantry.
The korma chicken does like to marinate for a while, so get it set in the morning before heading to work.
I know that the ingredient list looks a bit long but DON’T FREAK OUT.
Most of it is spices, and if you are missing any of them I’d highly suggest investing a few dollars into a bottle so you can cook more international meals at home!
Here’s what you will need:
- Garam Masala
- Curry Powder
- Ground Turmeric Root
- Ground Coriander
- Quality Ground Cinnamon
- Ground Cumin Seed
- Ground Cardamom
- Freshly Ground Nutmeg
A few readers have commented that the korma came out bitter. I’ve made this lots of times with no issues, and so have the majority of readers. I suspect that any problems were because the spices used were either bitter to begin with, or over-toasted. However, I have updated the recipe slightly to prevent a bitter ending.
With that said, I can’t emphasize enough the importance of using quality spices! I love Simply Organic / Frontier Co-Op brand, which you can find in the organic foods section of most stores or order from Amazon.
Nothing will open up your kitchen to more possibilities than a well-stocked spice cabinet!
How to Make Chicken Korma
Here is the process of how to make chicken korma with photos to show you each step.
Make the Chicken Korma Marinade
First, we will make the chicken korma marinade. You will need these ingredients: 3 pounds boneless skinless chicken breasts, 2 teaspoons vegetable oil, 2 teaspoons garam masala, 2 teaspoons curry powder, ½ teaspoon salt, and ½ teaspoon freshly ground black pepper.
Instead of a bowl, I prefer to use a 1 gallon zip top bag to marinate the chicken for a more even distribution of the marinade and easier clean up. Put the chicken in the bag. Drizzle the chicken with the oil and sprinkle on the garam masala, curry powder, salt and pepper.
Massage into the meat and cover, leaving to marinate for at least 2 hours or overnight.
Cook the Chicken Korma Chicken
Now, after the chicken has marinated for at least 2 hours, we will cook the chicken.
Heat a cast iron or grill pan over medium-high heat.
Cook the chicken for 5-6 minutes per side.
Cook until you get an internal temperature of at least 165 degrees F.
Remove the chicken to a cutting board and cover with foil, allowing it to rest while you make the sauce.
How to Make Korma Sauce
Assemble the ingredients to make the chicken korma sauce recipe. You will need these chicken korma ingredients: 3 tablespoons vegetable oil, ¾ cup water, divided into ¼ cup and ½ cup, 2 white onions, peeled and cut into quarters, ½ cup raw almonds, ground, 6 cloves garlic, minced, 1 ½ cups plain low-fat yogurt, 4 teaspoons curry powder, 1 teaspoon ground turmeric, 1 teaspoon garam masala, 1 teaspoon salt, 1 teaspoon black pepper, ½ teaspoon ground coriander seed, ½ teaspoon cinnamon, ½ teaspoon cumin, ¼ teaspoon ground cardamom, ⅛ teaspoon freshly grated nutmeg, 3 large tomatoes (3 cups), diced small, 1 cup unsweetened canned coconut milk, ½ of a small red chili, de-seeded and minced, 1 tablespoon freshly grated ginger root, and 1 tablespoon brown sugar (packed).
Heat 1 tablespoon vegetable oil in a large skillet or wok set over medium heat.
When hot, add onions and ¼ cup water.
Sauté until onions are golden brown, 12-15 minutes.
Stir in the ground almonds and garlic and cook for 1 minute.
Add yogurt and remaining water to the bowl of a blender.
Transfer the onion and almond mixture to the blender.
Puree until smooth.
Measure out the spices (curry powder through nutmeg) into a small bowl.
In the same skillet or wok, heat remaining vegetable oil over medium heat. Once the oil is shimmering, add the spices.
Then toast for 1 minute.
Then stir in the onion-yogurt puree.
Cook for 2-3 minutes, stirring constantly, until it begins to darken in color.
Add the tomatoes, coconut milk, red chili, ginger, and brown sugar.
Stir well.
Reduce the heat to low and simmer for 30 minutes, stirring occasionally to avoid scorching.
Cut the cooked chicken into bite-sized pieces.
Add the chicken to the pan.
Stir in the chicken well. Simmer for an additional 15 minutes.
Serve with steamed basmati rice and/or naan.
Optionally garnish with chopped chives.
MORE DELICIOUS INDIAN RECIPES
Indian Chicken Korma Recipe
Ingredients
For the Chicken Marinade
- 3 pounds boneless skinless chicken breasts
- 2 teaspoons vegetable oil
- 2 teaspoons garam masala
- 2 teaspoons curry powder
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
For the Sauce
- 3 tablespoons vegetable oil - divided into 2 tablespoons and 1 tablespoon
- 3/4 cup water - divided into ¼ cup and ½ cup
- 2 white onions - peeled and cut into quarters
- 1/2 cup raw almonds - ground
- 6 cloves garlic - minced
- 1 1/2 cups plain low-fat yogurt
- 4 teaspoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon ground coriander seed
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cumin
- 1/4 teaspoon ground cardamom
- 1/8 teaspoon freshly grated nutmeg
- 3 large tomatoes - 3 cups, diced small
- 1 cup unsweetened canned coconut milk
- 1/2 of a small red chili - de-seeded and minced
- 1 tablespoon freshly grated ginger root
- 1 tablespoon brown sugar - packed
Optional Garnish
- 1/4 cup of chopped chives
Instructions
- Drizzle the chicken with 2 teaspoons of vegetable oil and sprinkle on the garam masala, curry powder, salt and pepper. Massage into the meat and cover, leaving to marinate for at least 2 hours or overnight. Instead of a bowl, use a 1 gallon zip top bag to marinate the chicken for a more even distribution of the marinade and easier clean up.
- Heat a cast iron or grill pan over medium-high heat.
- Cook the chicken for 5-6 minutes per side, until cooked to an internal temperature of at least 165 degrees F. Remove to a cutting board and cover with foil, allowing it to rest while you make the sauce.
- Meanwhile, make the korma sauce. Heat 1 tablespoon vegetable oil in a large skillet or wok set over medium heat. When hot, add onions and ¼ cup water. Sauté until onions are golden brown, 12-15 minutes. Stir in the ground almonds and garlic and cook for 1 minute. Transfer mixture to the bowl of a blender. Add yogurt and remaining water; puree until smooth.
- Measure out the spices (curry powder through nutmeg) into a small bowl.
- In the same skillet or wok, heat the remaining 2 tablespoons of vegetable oil over medium heat. Once the oil is shimmering, add the spices and toast for 1 minute, then stir in the onion-yogurt puree. Cook for 2-3 minutes, stirring constantly, until it begins to darken in color.
- Add the tomatoes, coconut milk, red chili, ginger, and brown sugar. Stir well.
- Reduce the heat to low and simmer for 30 minutes, stirring occasionally to avoid scorching.
- Cut the cooked chicken into bite-sized pieces and add to the pan. Stir in the chicken well. Simmer for an additional 15 minutes.
- Serve with steamed basmati rice and/or naan.
- Optionally garnish with chopped chives.
VIDEO
RECOMMENDED PRODUCTS
Originally posted on August 9th, 2013.
Old photo (just for fun):
Please note that some misspell this recipe as: Indian chicken kurma recipe or Indian chicken corma recipe.
Awesome recipe. The whole family loved it! This is now in our meal rotation as a family favourite.