Creamy Chicken Korma Recipe

If you’re craving a rich, comforting curry that feels like a warm hug on a plate, you’re in for a treat with this Creamy Chicken Korma Recipe. It’s one of those dishes that I keep coming back to—not just because it’s packed with flavor, but because it balances creamy indulgence with fragrant spices so perfectly. Whether you’re new to korma or looking for a fail-proof version to impress, you’ll find that this recipe delivers every single time. Trust me, once you try it, your family will be asking for seconds (and thirds!).

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Ingredients You’ll Need

Each ingredient in this Creamy Chicken Korma Recipe plays a special role—from tenderizing the chicken to building layers of fragrant spice warmth. I always aim for fresh ginger and garlic because they infuse that fresh bite that lifts the creaminess. Here’s a quick rundown of what you’ll want to keep on hand.

• Plain Yoghurt: Adds tanginess and helps tenderize the chicken beautifully.
• Lemon Juice: Brightens the marinade and balances the richness perfectly.
• Fresh Ginger: Gives that zesty warmth essential to authentic korma.
• Garlic: Provides a wonderful depth of savory fragrance.
• Ground Spices (Turmeric, Ground Coriander, Garam Masala, Cardamom, Cinnamon, Cloves): Together they create that classic, complex korma flavor profile.
• Boneless Skinless Chicken Thighs: I prefer thighs for their juicy tenderness—they soak up the marinade so well.
• Vegetable Oil: For frying, but you can swap with ghee if you want a nuttier taste.
• White Onion: Fried down till golden to build a sweet base layer.
• Chicken Stock: Adds savory depth and helps create the luxurious sauce.
• Full Fat Coconut Cream: This is the secret ingredient for the creamy, lush texture everyone loves.
• Ground Almonds: Adds nuttiness and body to the sauce—don’t skip this!
• Granulated Sugar: Balances spices with a subtle sweetness.

Variations

I love making this recipe my own depending on the mood or who’s coming over. It’s so adaptable that you can easily tweak it to suit different tastes, dietary needs, or what’s in your pantry.

• Use Chicken Breast: If you want a leaner option, chicken breasts work great—just be careful not to overcook so they stay juicy.
• Nut-Free Version: Swap out ground almonds for sunflower seeds or omit entirely if you have nut allergies; the coconut cream still keeps it creamy.
• Extra Heat: If you’re into spice, I sometimes add a chopped green chili or a pinch of cayenne to kick things up.
• Vegetarian Twist: Substitute chicken with hearty veggies like cauliflower and potatoes for a comforting, meat-free version.

How to Make Creamy Chicken Korma Recipe

Step 1: Perfect Your Marinade

Start by whisking together the plain yoghurt, lemon juice, fresh ginger, garlic, and spices in a large bowl. You want all those flavors evenly spread. Then, mix in the diced chicken thighs till every piece is coated lovingly. Cover this up and pop it in your fridge for anywhere from 3 to 24 hours—I promise the longer you marinate, the better the flavor. Just remember to take it out about 30 minutes before cooking to bring it closer to room temperature; this helps it cook more evenly.

Step 2: Get That Beautiful Chicken Sear

Heat a tablespoon of oil over medium-high heat in a large pan. Take half your chicken pieces with tongs and lay them spaced out in the pan—you don’t want overcrowding, or they’ll steam instead of sear. Let them fry undisturbed until you get a lovely charred bottom (about 3 minutes), then flip and cook the other side similarly. The chicken won’t be fully cooked yet, but that’s totally fine since it simmers later. Remove these to a bowl and repeat with the other half—add more oil if you need it. Don’t toss the marinade—keep it in the bowl; it’s going back in soon!

Step 3: Build Your Sauce

Drop the heat to medium and add a little more oil if your pan is dry. Toss in the diced onion and fry gently until golden and soft—that sweet caramelization is key for layering flavor. Next, stir in the garlic, ginger, and all the ground spices—this quick fry only takes about a minute but really wakes up those spices. Pour in the chicken stock followed by the coconut cream; at first, it might look like the sauce is splitting, but keep stirring—trust me, it comes back together beautifully. Add the ground almonds and scrape in every bit of that leftover marinade from the bowl. Give everything a good stir and let it simmer gently for 6 to 8 minutes so the sauce thickens to that signature korma coat-your-spoon consistency.

Step 4: Blend for Ultimate Creaminess

After simmering, turn off the heat and let the sauce settle for a moment. Then carefully transfer it (in batches if needed) to a blender and pulse it just until smooth. This step is what transforms your korma from chunky sauce to that gorgeously creamy, silky texture that everyone adores. Pour the sauce back into your pan and stir in salt and sugar to balance the flavors.

Step 5: Finish Cooking with the Chicken

Return all the seared chicken pieces and their resting juices to the pan. Bring everything back to a gentle simmer and cook for another 18 to 20 minutes until the sauce thickens further and the chicken is tender and infused with all those spices. Once the bubbling stops, stir in the room-temp yoghurt for an extra layer of creaminess and tang. Give it a final taste, and add more salt or sugar if needed—you really want your tastebuds to sing here.

How to Serve Creamy Chicken Korma Recipe

Garnishes

I love topping my korma with a sprinkle of toasted sliced almonds for crunch and some fresh chopped cilantro to brighten things up. A little drizzle of good-quality yoghurt right before serving also adds a lovely cooling contrast that plays well against the spices.

Side Dishes

My go-to sides are fluffy basmati rice and warm garlic naan bread—perfect for soaking up every drop of that creamy sauce. Sometimes I add a simple cucumber raita for some fresh coolness, which makes the meal feel complete.

Creative Ways to Present

For special occasions, I’ve served this korma in individual mini cocotte dishes garnished with edible flower petals and a swirl of yoghurt. It’s a little touch that impresses guests and makes the dinner feel extra festive.

Make Ahead and Storage

Storing Leftovers

Leftovers keep really well in an airtight container in the fridge for up to 3 days. I make sure to cool it completely before sealing to avoid excess condensation that can water down the sauce.

Freezing

I’ve frozen Creamy Chicken Korma a few times with great success. I portion it into freezer-safe containers and thaw overnight in the fridge before reheating. The texture stays surprisingly creamy—even better than I expected!

Reheating

Reheat gently in a saucepan on low to medium heat, stirring often to prevent the coconut cream from separating. If the sauce looks thick, just add a splash of water or stock. Avoid microwaving on high, as it can cause it to split.

FAQs

Final Thoughts

I absolutely love how this Creamy Chicken Korma Recipe turns out every single time—rich, indulgent, and full of fragrant flavors without any complicated steps. When I first tried perfecting a korma at home, I struggled to get that silky sauce that restaurant versions have, but blending the sauce and slow simmering was the game changer for me. I hope you’ll enjoy making this as much as I do, whether it’s a cozy weeknight dinner or your next dinner party star. Give it a go and let me know how your korma journey goes—because a dish this good definitely deserves to be shared!

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