This easy chicken korma is what I make when I want a curry that's big on flavor but doesn't take all night. With juicy chicken, a creamy coconut sauce, and just the right hit of warm spices, this is the kind of dish that makes you wonder why you ever bothered with takeout.
Try my delicious high-protein sausage curry in the slow cooker next!
Want to Save This Recipe?
Enter your email and I'll send it straight to your inbox. Plus, get great new recipes from me every week!
There are lots of chicken korma recipes out there, but this one is all about big flavor with minimal effort, because who has time for complicated dinners on a busy weeknight?
This is the kind of curry that tastes like it's been simmering for hours, but it all comes together in one pan with simple ingredients. Plus, there's no marinating required for the chicken!
The chicken turns beautifully tender, the sauce is rich and creamy (without a drop of dairy!), and the warm spices give it that signature korma depth without being overpowering.
It's mild enough for the whole family but still packed with flavor, just perfect for scooping up with naan or spooning over fluffy rice for an easy, crowd-pleasing dinner.
Why you'll love my chicken korma recipe
- The ground almonds give the sauce a sneaky little boost of protein while making it extra rich and delicious.
- Leftovers taste seriously amazing, so that's tomorrow's lunch sorted!
- It's a streamlined version of a takeout favorite and while I can't claim it's authentic, it tastes like the real deal!
What you'll need
Chicken thighs - I use thighs because they remain juicy and tender, even after simmering in the sauce.
Onion, garlic & ginger - Cook the onion until golden, then boost the flavor base with freshly chopped garlic and ginger.
Tomato paste - Just a little adds richness and a hint of sweetness without making the korma sauce too tomatoey.
Spices (coriander, garam masala, turmeric, cinnamon) - This blend gives the korma its signature warmth without overwhelming the dish.
Ground almonds - My little trick for a naturally thick and creamy sauce, plus an extra hit of protein.
Coconut milk - Makes the sauce luxuriously creamy while keeping it completely dairy-free.
Pro tip
If the sauce is too thick, add a bit of hot water; if it's too thin, don't add any thickening agent but instead continue to cook uncovered over medium-high heat until thickened.
How to make chicken korma
This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.
Heat the oil in a large skillet over medium heat, then cook the onion for a few minutes until soft and golden.
Add the chicken and cook until lightly browned.
Stir in the garlic, ginger, tomato paste, and spices, cooking for about a minute until fragrant.
Stir in the ground almonds, sugar, and salt, then pour in the coconut milk. Bring it to a gentle simmer.
Reduce the heat and let it cook uncovered for 15-20 minutes until the sauce thickens and the chicken is tender. Taste, adjust seasoning if needed, and garnish with fresh coriander.
Substitutions and variations
- If you don't need your chicken korma to be dairy free, you can swap the coconut milk for full-fat Greek yogurt. This will give the korma a slightly tangier taste and a less rich texture but it will boost the protein. It's super important to use full-fat Greek yogurt and temper it first to prevent curdling.
- The korma sauce works well with other types of meat, like lamb, beef or even shrimp.
- Alternatively, you can make it vegan by using paneer, tofu or chickpeas instead of chicken.
Recipe tips and notes
- Make sure you cut the chicken evenly. Bite-sized pieces cook more evenly, so everything stays tender instead of some bits drying out.
- If you see browned bits stuck to the bottom, scrape them up when adding coconut milk; they really add to the flavor.
- Simmer the sauce instead of boiling. This keeps the chicken juicy and prevents the sauce from splitting.
What to serve with Indian chicken korma
- Basmati rice - light, fluffy, and perfect for soaking up that creamy sauce!
- Warm naan - perfect for scooping up every last bit of sauce.
- A simple salad like this kachumber salad for a bit of crunch.
Leftovers and storage
- Keep leftovers in an airtight container in the fridge for up to 4 days. The flavors get even better overnight!
- Warm gently on the stovetop over medium-low heat, stirring occasionally. If it's too thick, add a splash of water or coconut milk to loosen the sauce.
- Let the korma cool completely, then freeze in a sealed container for up to 3 months. Thaw in the fridge overnight before reheating.
More easy curry recipes
If you've tried this easy chicken korma recipe, please rate it and leave a comment below! I'd love to hear how it turned out.
And for more yummy recipe ideas, follow me on Instagram, Facebook, and Pinterest!
Easy Chicken Korma Recipe
Ingredients
- 2 tablespoons sunflower oil
- 1 medium onion, finely chopped
- 1 ½ pound (700 g) boneless skinless chicken thighs, cut into bite-size pieces
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons tomato paste
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- ½ teaspoon turmeric
- ¼ teaspoon cinnamon
- 1 teaspoon sugar
- ½ teaspoon salt
- 3 tablespoons ground almonds
- 1 can (14 oz / 400 g) coconut milk
- A handful fresh coriander, to garnish
Instructions
- Heat the oil in a large skillet over medium heat. Add the chopped onion and cook, stirring occasionally, for 3-4 minutes until soft and golden.2 tablespoons sunflower oil1 medium onion
- Add the chicken pieces and cook for 3-4 minutes until lightly browned. There's no need to cook them all the way through at this stage.1 ½ pound boneless skinless chicken thighs
- Stir in the garlic and ginger and continue to cook for 30 seconds until fragrant. Add the tomato paste, coriander, garam masala, turmeric and cinnamon. Stir well to coat the chicken in the spices and cook for a further minute.4 garlic cloves1 tablespoon fresh ginger2 tablespoons tomato paste1 teaspoon ground coriander1 teaspoon garam masala½ teaspoon turmeric¼ teaspoon cinnamon
- Add the ground almonds, sugar and salt, then pour in the coconut milk. Stir everything together, then bring to a gentle simmer.
- Reduce the heat to low and let it simmer uncovered for 15-20 minutes, stirring occasionally, until the sauce thickens and the chicken is tender.
- Taste and adjust seasoning if needed. Scatter fresh coriander over the top and serve with warm naan or fluffy basmati rice.A handful fresh coriander
Video
Notes
- If your sauce isn't thickening, let it simmer longer to reduce the liquid. You can also use a slurry of cornstarch and water.
- For chicken that's even more flavorful and tender, marinate it in yogurt and spices for at least an hour (or overnight).
Nutrition
Nutrition is per serving and is an estimate provided by an online nutrition calculator.
Edel H says
Delicious! So simple to make but with great flavour
Eileen lennox says
Can I use coconut cream?thank you
Alice says
Hi Eileen, absolutely, coconut cream would be great. I hope you enjoy it!
Ree says
This was absolutely delicious! There is a little bit leftover for lunch. 😋 I also made the cucumber and tomato salad you suggested- this also was delicious. I will definitely make this again. I can’t wait to try more of you wonderful recipes!!