Description
A rich and flavorful Easy Homemade Chicken Korma featuring tender chicken pieces cooked in a creamy sauce made with yogurt, coconut cream, and aromatic spices, perfect to serve alongside flatbread or steamed rice for a comforting meal.
Ingredients
Scale
Main Ingredients
- 2 tbsp ghee or sunflower oil
- 1 onion, chopped
- 3 chicken breasts (approx. 525g), diced
- 2 garlic cloves, minced
- 2 tsp minced ginger
- 1 tsp ground cumin
- 1½ tsp ground coriander
- 1½ tsp garam masala
- ½ tsp mild chili powder (optional)
- ½ tsp ground turmeric
- ¼ tsp salt
- ¼ tsp white pepper
- 2 tbsp tomato purée
- ½ cup plain yogurt
- ½ cup coconut cream
- 2 tbsp ground almonds
- 1 tbsp sugar
- 4 tbsp double cream
Instructions
- Prepare the base: Heat the ghee or sunflower oil in a large frying pan over medium heat. Add the chopped onion and sauté for about 5 minutes until it softens and becomes translucent, forming a flavorful base for the korma.
- Cook the chicken: Add the diced chicken breasts to the pan and cook them for around 5 minutes until they turn lightly golden on the outside, ensuring they start cooking through evenly.
- Add aromatics and spices: Stir in the minced garlic and ginger along with ground cumin, coriander, garam masala, mild chili powder (if using), turmeric, salt, white pepper, and tomato purée. Cook this mixture for another 2 minutes to release the spices’ aromas.
- Combine creamy ingredients and simmer: Mix in the plain yogurt, coconut cream, ground almonds, and sugar. Bring the sauce to a gentle boil, then reduce the heat and allow it to simmer for 6 to 8 minutes until the chicken is thoroughly cooked and the flavors meld together.
- Finish with cream: Stir in the double cream to enrich the sauce before removing the pan from the heat, giving the korma its characteristic creaminess.
- Serve: Serve your chicken korma hot over boiled rice or with flatbread, garnished with fresh coriander if desired for an authentic touch.
Notes
- For a spicier version, increase the chili powder according to taste.
- Ghee adds a nutty flavor but sunflower oil is a suitable substitute for a lighter taste.
- Ground almonds help thicken the sauce; you can substitute with cashew powder if preferred.
- Ensure the chicken is cooked through by simmering until no pink remains.
- Fresh coriander garnish enhances flavor and presentation.
- Serve immediately for best taste and texture.
