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. If you have the time and inclination, why not make your own Flatbreads with my easy and satisfying recipe?
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Ingredient notes:
- 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.
Recipe FAQs:
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.
Storage:
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.
Top tips:
To get ahead, you can marinade the chicken the morning of, or the night before cooking - up to 24 hours earlier.
Related Recipes:
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Chicken Korma
A beautiful chicken korma consisting of diced chicken thighs cooked in a lightly-spiced, almond-meal gravy.
Ingredients
Marinade
- ½ cup yoghurt
- 2 cloves garlic, crushed
- 2 tsp crushed ginger
- 2 Tbsp tomato paste
- 500g boneless skinless chicken thighs, diced
Korma
- 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
To serve
- Steamed rice
- Roti
- Fresh coriander
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 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.
Notes
- 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: 1Amount 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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Vanya
Mel says
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!
VJ cooks says
I'm so happy to hear it! Such a yummy recipe 🙂
Iain says
While naan is a great accompaniment, a simple roti might suffice and be easy for most of your followers. If I was in NZ I would use kumera cooked in the microwave scooped out and equal parts of flour. When kumera cooled enough add the flour and mix. Roll in to balls and squash flat. Cook in cast iron pan ideally until slightly charred. Love your recipes and an avid follower.
Rosemary says
If I leave out the tomato paste and almondmeal (both allergies) will this still work okay?
Thanks!
VJ cooks says
I haven't tried that sorry, let me know you get on!
Rachel says
I made this last night and it was absolutely Devine! Thank you so much for your easy and delicious recipes, I’m obsessed!
VJ cooks says
Thank you so much 🙂
Casey says
I put the spices in the marinade overnight and it came out delish!
VJ cooks says
Oh great idea!
Joyce says
Hi:)
What type of yoghurt do you use? Thanks heaps!
VJ cooks says
Hi Joyce, I use a thick Greek-style yoghurt.
Leanne says
Have just made this up it looks delicious
Jesse Brian says
This was so yummy! Kids gave it a 10/10 and asked for seconds! Thank you
VJ cooks says
Awesome! Thank you for the feedback, Jesse.
Olivia says
Made this and the whole family loved it, I also made Naan bread with natural yogurt and flour to go with it and it was sooo good. Thanks for a great recipe
VJ cooks says
Omg amazing! Go you!
James says
If we don't have fresh ginger for the marinade, can it be substituted? Thanks!
VJ cooks says
Yes you could use ginger from a jar!
Libby says
As someone who’s moved from Aotearoa to Australia, this recipe has absolutely come with me!
Being a student, I love how quick, easy, and affordable it is, and all my flatmates are obsessed with it too. I usually marinate the chicken while I’m at uni, and it comes together so effortlessly when I get home.
Thanks so much, VJ
VJ cooks says
I love ths so much. Thanks for the feedback, Libby 🙂