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Easy Homemade Chicken Korma with Flatbread or Rice

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This Easy Homemade Chicken Korma recipe combines tender chicken pieces simmered in a rich, creamy, and mildly spiced sauce, infused with traditional Indian spices and garnished with freshly chopped coriander. Served with fluffy boiled rice or warm flatbread like chapati or naan, this comforting dish is perfect for a flavorful yet simple weeknight dinner.

Ingredients

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
  • 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. Heat the Oil and Sauté Onion: In a large skillet or pan, heat 2 tablespoons of ghee or sunflower oil over medium heat. Add the finely chopped onion and cook until soft and translucent, about 5-7 minutes, stirring occasionally to prevent browning.
  2. Add Garlic, Ginger, and Spices: Stir in the minced garlic and ginger, cooking for 1-2 minutes until fragrant. Then add ground cumin, coriander, garam masala, mild chili powder, turmeric, salt, and white pepper. Cook the spices with the onion mixture for another 2 minutes to enhance their flavors.
  3. Cook the Chicken: Add the bite-sized chicken breast pieces to the pan. Stir well to coat the chicken evenly with the spice and onion mixture. Cook for about 5-7 minutes until the chicken starts to brown but is not fully cooked through.
  4. Add Tomato Purée, Yogurt, and Coconut Cream: Stir in 2 tablespoons of tomato purée, followed by the yogurt and coconut cream. Mix well to combine into a smooth sauce. Reduce the heat to low and allow to simmer gently, uncovered, for 15-20 minutes until the chicken is cooked completely and tender.
  5. Incorporate Ground Almonds and Sugar: Stir in the ground almonds and 1 tablespoon of sugar. This will thicken the sauce and add subtle sweetness. Continue simmering for another 5 minutes, stirring occasionally to prevent sticking.
  6. Add Double Cream and Adjust Seasoning: Finally, pour in 4 tablespoons of double (heavy) cream to enrich the sauce. Stir well and simmer for an additional 2-3 minutes. Taste and adjust seasoning if needed.
  7. Garnish and Serve: Remove from heat, sprinkle with 2 tablespoons of freshly chopped coriander (cilantro). Serve hot with boiled rice and/or warm flatbread such as chapati or naan for a complete meal.

Notes

  • Using ghee adds authentic flavor, but sunflower oil is a lighter substitute.
  • Coconut cream helps give the korma a rich, creamy texture; canned coconut milk can be used as an alternative but will be less thick.
  • Adjust the amount of chili powder to control the heat level to your preference.
  • Ground almonds contribute to the sauce's thickness and nuttiness — they can be substituted with cashew paste for variation.
  • Leftover korma tastes great the next day and reheats well.

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