Description
This delicious and creamy Chicken Korma recipe uses everyday supermarket ingredients to create an authentic, rich, and flavorful Indian curry. Marinated chicken thighs are pan-fried to perfection, then simmered in a fragrant, spiced coconut cream and almond sauce that is blended to silky smoothness. The final dish is luscious and comforting, ideal for a satisfying dinner.
Ingredients
Scale
Marinade
- 160g / 2/3 cup full fat Plain Yoghurt
- 1 tbsp Lemon Juice
- 1 tbsp finely grated/minced Fresh Ginger
- 2 cloves Garlic, finely grated/minced
- 1 tsp Salt
- 1 tsp Turmeric
- 1 tsp Ground Coriander
- 1 tsp Garam Masala
- 640g / 1.4lb boneless skinless Chicken Thighs, diced into large bite-sized pieces
Main Curry
- 2 tbsp Vegetable Oil, or as needed
- 1 large White Onion, finely diced
- 1 tbsp finely grated/minced Fresh Ginger
- 2 cloves Garlic, finely grated/minced
- 1 tsp Ground Coriander
- 1/2 tsp Turmeric
- 1/2 tsp Garam Masala
- 1/4 tsp Ground Cardamom
- 1/4 tsp Ground Cinnamon
- 1/8 tsp Ground Cloves
- 240ml / 1 cup Chicken Stock
- 500g / 18oz full fat Coconut Cream
- 3 tbsp Ground Almonds
- 2 tbsp Granulated Sugar
- 1/2 tsp Salt
- 1 tbsp full fat Plain Yoghurt, at room temperature
Instructions
- Marinate the chicken: In a large mixing bowl, whisk together all marinade ingredients except the chicken. Add the diced chicken thighs and mix until fully coated. Cover tightly and refrigerate for 3 to 24 hours, ideally closer to 24 hours. Remove from the fridge 30 minutes before cooking to come to room temperature.
- Pan-fry the chicken: Heat 1 tablespoon of vegetable oil in a large pan over medium-high heat. Use tongs to place half of the marinated chicken in the pan, spaced out to avoid overcrowding. Fry until the bottom is lightly charred, about 3 minutes, then flip and cook the other side for another 3 minutes until cooked through inside. Remove the chicken and set aside in a bowl. Repeat with the remaining chicken, adding more oil if needed. Reserve any leftover marinade in the bowl for later use.
- Sauté the aromatics and spices: Reduce heat to medium and add more oil to the same pan if necessary. Add the finely diced onion and gently fry until soft and golden. Stir in garlic, ginger, ground coriander, turmeric, garam masala, cinnamon, cardamom, and cloves. Continue frying the spices for about a minute to release their flavors.
- Add liquids and simmer: Pour in the chicken stock and coconut cream, stirring quickly to combine—initial splitting of coconut cream will disappear with stirring. Add ground almonds and scrape in the reserved marinade. Stir well and simmer gently for 6 to 8 minutes to let the sauce thicken slightly.
- Blend the sauce: Remove the pan from heat, allow bubbling to subside, then carefully transfer the curry sauce to a blender. Pulse until smooth and silky.
- Finish the curry: Return the blended sauce to the pan. Stir in salt and sugar. Add the cooked chicken with any juices from its resting bowl. Bring to a gentle simmer and cook for another 18 to 20 minutes until the sauce thickens beautifully. Turn off the heat.
- Add final touch: Once the simmering stops, stir in the room temperature plain yoghurt to add creaminess and balance the flavors. Taste and adjust seasoning with additional salt or sugar if desired. Serve immediately and enjoy your rich homemade Chicken Korma!
Notes
- This Chicken Korma uses common supermarket ingredients, making it simple yet rich and flavorful.
- Marinating the chicken for longer (up to 24 hours) enhances tenderness and flavor depth.
- Using boneless skinless chicken thighs provides juiciness and tenderness.
- If coconut cream is unavailable, substitute with full-fat coconut milk and reduce stock slightly to maintain richness.
- Pulsing the sauce in a blender creates a smooth, luxurious texture typical of korma sauces.
Nutrition
- Serving Size: 1 serving
- Calories: 770 kcal
- Sugar: 10.39 g
- Sodium: 1053 mg
- Fat: 60.61 g
- Saturated Fat: 46.844 g
- Unsaturated Fat: 9.642 g
- Trans Fat: 0.033 g
- Carbohydrates: 24 g
- Fiber: 4.5 g
- Protein: 39.39 g
- Cholesterol: 156 mg
