Chicken Korma - Big Indian Flavor

Chicken Korma Recipe

If you're a spicy food lover, I'm sure you've worked your way into curries. Curries are typically quite spicy though the levels of heat will vary from dish to dish.

Spicy, of course, means the recipes uses a lot of spices and certain fresh ingredients. It doesn't always mean "hot", though it can. Most people who enjoy spicy food find their way to Indian restaurants or Thai restaurants, seeking out those curries and other dishes with big spice.

I had my first taste of chicken korma at a local Indian restaurant quite a long time ago and was instantly smitten. Such a delicious dish. Like many Indian recipes and curries, it doesn't have a lot of heat, though you can adjust that to your own personal tastes, as I do.

But when it comes to flavor, BOOM! Chicken Korma truly delivers.

What is Korma?

Korma is the general name for a dish of meat and/or vegetables braised in a yogurt or cream sauce. A variety of spices can be used, as well as stock or water, along with various meats and vegetables. As the mixture simmers, it thickens into a flavorful sauce.

Korma originated in India and has spread through the local region. As with any type of recipe like this, you'll find variation after variation, depending on the location and the preferences of the cook.

My recipe is a result of numerous efforts. I've made different korma recipes and versions, and this is the one that I prefer. When I make it, this is the exact way I make it. It's the best recipe for chicken korma around. 

Let's talk about how to make chicken korma, shall we? I will also offer ingredients alternatives so you can make the recipe your own.

Breaking Down Chicken Korma - Recipe Steps

When making this dish, it is easiest to break it into simple steps, as there are quite a lot of ingredients. Don't let that frighten you. It is still an easy recipe that I make all the time.

The steps for making chicken korma include:

• Making the Korma Paste
• Marinating the Chicken
• Cooking the Chicken Korma
• Garnishing and Serving

Chicken Korma Ingredients

• FOR THE SAUCE/MARINADE
• Boneless Chicken. I used boneless, skinless chicken breast, but chicken thighs are great.
• Cashews. You can also use almonds.
• Tomato Paste. Optional.
• Fresh Garlic and Fresh Ginger.
• Spices. Garam masala, red pepper flakes, paprika, turmeric, ground coriander, ground cardamom, cumin, cinnamon, salt and black pepper.
• Yogurt. Green yogurt is great here.
• FOR THE CHICKEN KORMA
• Olive Oil. Or use ghee.
• Chili Peppers. I use serrano peppers though you can use other peppers to your preference.
• Onion.
• Chicken Stock.
• Heavy Cream. Or use coconut milk.
• For Serving. Fresh chopped herbs, spicy red chili flakes, and cashews

How to Make Chicken Korma - the Recipe Steps

First, make your korma paste.

Making the Korma Paste

Add the cashew nuts to a food processor and pulse to break them up. Add the tomato paste, garlic, ginger, and seasonings. Add salt and pepper to taste and pulse to form a thick paste. If it is too thick, add a couple tablespoons of water to thin it just slightly.

It looks like this in the food processor.

Next, Mix the paste in a small bowl with the yogurt. It gets nice and wet.

Marinating the Chicken

Next, spoon the korma sauce over the chopped chicken and mix well.

Cooking the Chicken Korma

When you’re ready to cook, heat the oil in a large pan over medium heat.

Add the onion and cook with the peppers. Cook them down for 5 minutes to soften.

Add the chicken and cook with all of the marinade (Korma sauce) along with the chicken stock. Stir and cook for 15 minutes, stirring here and there.

Stir in the heavy cream or coconut milk and simmer for 10 more minutes. Do not let it boil. You can simmer longer if you’d like to let the flavors develop more. I usually let it simmer for a good 20 minutes or longer for more flavor.

Garnishing the Chicken Korma

Garnish with fresh chopped herbs, spicy red chili flakes, and cashews to serve. You can garnish with parsley, basil or cilantro, or whatever herbs you might prefer.

Boom! Done! It turned out great! Very easy chicken korma recipe for quick weeknight meals if you can get the marinating going ahead of time. We love Indian food. Absolutely HUGE on flavor.

It’s very easy to double up on this recipe and make a big batch.

Storage and Leftovers

Store any leftover chicken korma in a sealed container in the refrigerator. It will keep for up to 5 days. Heat in a pot on the stove or in the microwave to enjoy it again.

I like to freeze it – it freezes well in freezer containers. It's great for quick and easy lunches during the week this way. Just thaw it out, heat and serve it up.

Try Some of These Other Popular Curry Recipes

• Lamb Korma. A delicious lamb version of this dish.
• Chicken Tikka Masala
• Butter Chicken
• Chicken Biryani
• Massaman Curry
• Khao Soi – Northern Thai Coconut Curry Soup
• Sweet and Spicy Cashew Chicken
• Korean Fried Chicken
• Easy Chickpea Curry
• Aloo Gobi (Indian Spiced Potato and Cauliflower)

Check out my Curry Recipes for more wonderful curries.