Dinner

Easy Homemade Chicken Korma with Flatbread or Rice Recipe

Name: Easy Homemade Chicken Korma with Flatbread or Rice Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Indian
Ingredients: 2 tbsp ghee or sunflower oil; 1 onion, peeled and finely chopped; 3 chicken breasts (approx. 525g / 1.1 lbs), cut into bite-sized pieces; 2 garlic cloves, peeled and minced; 2 tsp minced ginger; 1 tsp ground cumin; 1½ tsp ground coriander; 1½ tsp garam masala; ½ tsp mild chili powder (optional, for gentle warmth); ½ tsp ground turmeric; ¼ tsp salt; ¼ tsp white pepper; 2 tbsp tomato purée (paste); ½ cup (120 ml) full-fat plain or natural yogurt; ½ cup (120 ml) coconut cream (see note); 2 tbsp ground almonds; 1 tbsp sugar; 4 tbsp (60 ml) double (heavy) cream; 2 tbsp freshly chopped coriander (cilantro); Boiled rice and/or flatbread (such as chapati or naan)

Byrami Hayes March 31, 2026March 31, 2026

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Introduction

Chicken Korma is a creamy, mildly spiced Indian curry that’s perfect for a comforting weeknight meal. This easy homemade version uses simple ingredients and comes together quickly, making it ideal to enjoy with fluffy rice or warm flatbread.

The dish shows a black skillet filled mostly with creamy, rich orange-yellow curry sauce containing several chunks of tender chicken pieces, speckled with visible spices. On one side, there is a neat pile of fluffy, white rice creating a clear two-part division between the thick curry and the rice. Small green cilantro leaves are scattered on top of the curry, adding a fresh color contrast. The skillet rests on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp ghee or sunflower oil
1 onion, peeled and finely chopped
3 chicken breasts (approx. 525g / 1.1 lbs), cut into bite-sized pieces
2 garlic cloves, peeled and minced
2 tsp minced ginger
1 tsp ground cumin
1½ tsp ground coriander
1½ tsp garam masala
½ tsp mild chili powder (optional, for gentle warmth)
½ tsp ground turmeric
¼ tsp salt
¼ tsp white pepper
2 tbsp tomato purée (paste)
½ cup (120 ml) full-fat plain or natural yogurt
½ cup (120 ml) coconut cream
2 tbsp ground almonds
1 tbsp sugar
4 tbsp (60 ml) double (heavy) cream
2 tbsp freshly chopped coriander (cilantro), to serve
Boiled rice and/or flatbread (such as chapati or naan), to serve

Instructions

Step 1: Heat the ghee or sunflower oil in a large frying pan over medium heat. Add the chopped onion and cook for about 5 minutes, stirring often, until softened and translucent.
Step 2: Add the chicken pieces to the pan and cook for another 5 minutes, stirring occasionally, until the chicken is sealed and lightly golden.
Step 3: Stir in the garlic, ginger, cumin, coriander, garam masala, chili powder (if using), turmeric, salt, white pepper, and tomato purée. Cook for 2 minutes, stirring well to coat the chicken evenly.
Step 4: Add the yogurt, coconut cream, ground almonds, and sugar. Stir to combine. Bring the mixture to a gentle boil, then reduce the heat and simmer for 6–8 minutes, or until the chicken is fully cooked and tender.
Step 5: Stir in the double (heavy) cream and remove from the heat.
Step 6: Spoon the korma over rice or serve alongside warm flatbread. Garnish with fresh coriander (cilantro).

Tips & Variations

For a nuttier flavor, lightly toast the ground almonds before adding them to the sauce.
Use coconut milk instead of coconut cream if you prefer a lighter sauce.
Add a handful of chopped cashews for extra texture.
Adjust the chili powder to your preferred spice level, or omit for a milder curry.

Storage

Store leftover chicken korma in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of water or cream if the sauce has thickened. It’s best enjoyed fresh but can also be frozen for up to 1 month.

How to Serve

The dish shows a bowl mostly filled with creamy, yellow-orange curry with visible black spices and chunks of chicken evenly spread throughout. On the left side, there is a mound of white rice with fluffy texture that contrasts with the smooth, thick curry. Small green coriander leaves are scattered on top of the curry for color. The bowl is white, and the background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless chicken thighs work well and tend to stay juicier during cooking. Adjust cooking time slightly if needed until the chicken is cooked through.

Is coconut cream necessary for the recipe?

Coconut cream adds richness and a subtle sweetness, but you can substitute with coconut milk or extra yogurt if preferred. Just expect a slightly thinner sauce.