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Easy Homemade Chicken Korma with Flatbread or Rice Recipe

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★★★★★

5 from 50 reviews

This Easy Homemade Chicken Korma recipe brings rich, creamy, and mildly spiced Indian flavors to your dinner table. Made with tender chicken breasts simmered in a luscious blend of yogurt, coconut cream, ground almonds, and aromatic spices, it’s a comforting dish perfect served with fluffy rice or warm flatbread like chapati or naan.

Ingredients

Scale

For the Chicken Korma:

  • 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

To Serve:

  • 2 tbsp freshly chopped coriander (cilantro)
  • Boiled rice and/or flatbread (such as chapati or naan)

Instructions

  1. Sauté the Aromatics: 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.
  2. Brown the Chicken: Add the chicken pieces to the pan and cook for another 5 minutes, stirring occasionally, until the chicken is sealed and lightly golden.
  3. Add the Spices: 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.
  4. Simmer the Sauce: 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.
  5. Finish with Cream: Stir in the double (heavy) cream and remove from the heat.
  6. Serve: Spoon the korma over rice or serve alongside warm flatbread. Garnish with fresh coriander (cilantro).

Notes

  • For the coconut cream, use canned coconut cream for richness or substitute with extra yogurt if unavailable.
  • Adjust chili powder quantity according to your preferred spice level or omit for a milder flavor.
  • Ghee adds a nutty depth, but sunflower oil is a good neutral alternative suitable for high-heat cooking.
  • Ground almonds help thicken the sauce while adding a subtle texture and flavor.
  • This dish can be made ahead and reheated gently; the flavors often improve after resting.

Keywords: Chicken Korma, Indian Chicken Curry, Creamy Chicken Recipe, Easy Indian Dinner, Chicken Curry with Rice, Chicken Korma with Flatbread

Find it online: https://cheframiflavor.com/easy-homemade-chicken-korma-with-flatbread-or-rice-recipe/