Homemade Chicken Korma made from tender chicken thighs, a yoghurt marinade and a lightly-spiced, ground almond gravy. Serve with fluffy white rice and toasted naan bread.
There's no denying the brilliance of an authentic Indian curry. However, if you're wanting to make your own, affordable Chicken Korma that's still big on flavour - you've come to the right place. I've made this for so many friends and family over the years and I'm yet to meet someone who doesn't mop up every last bit with their naan bread.
I hope you and your family enjoy it as much as mine. For another great introduction to curry, you can't go past my tasty Butter Chicken.
- Chicken: I prefer chicken thighs over breasts in a curry. But breasts will work, and they are generally more affordable.
- Ground almonds: This is what gives the curry it's nutty flavour and lovely texture.
- Spices: These spices are the base of many curries. If you don't already have them, it's worth stocking up the spice drawer.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Place the yoghurt, garlic, ginger and tomato paste in a bowl. Mix to combine.
Add in the diced chicken. Stir to coat then place in the fridge to marinate for at least 30 minutes.
Heat a large frying pan over a medium heat. Add the butter and onion then sauté for 5 minutes.
Add the spices and fry off for a few minutes. Add the marinated chicken to the pan. Cook for 5 minutes. Pour in the cream, chicken stock, sugar and ground almonds then stir to combine. Bring the pan to a simmer for 10-15 minutes until the chicken is cooked through.
Serve immediately with steamed rice, fresh coriander and toasted roti.
It sure would! Simply double the ingredients. When the curry is cooked, place half of it into a freezer safe container immediately (if you wait until after dinner, people will for sure go back and eat this extra meal. Don't let that happen!). Once the curry has cooled to room temperature, place the lid on and freeze for up to three months.
YES! Not everyone knows this but rice freezes really well. So to get super duper organised, double the curry AND the rice, then freeze a complete meal! Rice freezes well in snap lock bags. Get the rice as flat as possible in the bag - this ensures it will defrost evenly and quickly. Or, freeze the rice and curry together.
Store any leftover chicken korma in an airtight container in the fridge for up to three days. Reheat on the stovetop or in the microwave until piping hot.
As mentioned above, this meal is perfect for freezing. Store in an airtight container or freezer bag in the freezer for up three months. Defrost completely before reheating.
To get ahead, you can marinade the chicken the morning of, or the night before cooking - up to 24 hours earlier.
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A beautiful chicken korma consisting of diced chicken thighs cooked in a lightly-spiced, almond-meal gravy.
- ½ cup yoghurt
- 2 cloves garlic, crushed
- 2 tsp crushed ginger
- 2 Tbsp tomato paste
- 500g boneless skinless chicken thighs, diced
- 1 Tbsp butter
- 1 brown onion, thinly sliced
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp garam masala
- ½ cup cream
- ½ cup chicken stock
- 1 tsp sugar
- ¼ cup ground almonds
- Steamed rice
- Fresh coriander
- Place the yoghurt, garlic, ginger and tomato paste in a bowl. Mix to combine.
- Add in the diced chicken. Stir to coat then place in the fridge to marinate for at least 30 minutes.
- Heat a large frying pan over a medium heat. Add the butter and onion then saute for 5 minutes.
- Add the spices and fry off for a few minutes. Add the marinated chicken to the pan. Cook for 5 minutes.
- Pour in the cream, chicken stock, sugar and ground almonds then stir to combine.
- Bring the pan to a simmer for 10-15 minutes until the chicken is cooked through.
- Serve immediately with steamed rice, fresh coriander and toasted roti.
- Freeze any leftovers in an airtight container for up to 3 months. Reheat until piping hot.
- To get ahead, you could marinade the chicken overnight or the morning before cooking.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 524Total Fat: 30gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 196mgSodium: 396mgCarbohydrates: 28gFiber: 3gSugar: 7gProtein: 38g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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We just polished this off for dinner tonight, and it was a hit!! Everyone loved it and agreed it was the best curry I've ever made. Thanks!
I'm so happy to hear it! Such a yummy recipe 🙂