If you’ve ever wanted to savor the rich and comforting flavors of Indian cuisine right at home, this Easy Homemade Chicken Korma with Flatbread or Rice Recipe is your golden ticket. Combining tender chicken simmered in a luscious spiced coconut and yogurt sauce, finished with ground almonds for creaminess, this dish brings warmth and indulgence to your table without the fuss of complicated ingredients. Whether you’re pairing it with soft flatbread or fluffy basmati rice, every bite is a celebration of exotic aromas and homey goodness.
Ingredients You’ll Need
The magic of this dish lies in how simple yet essential each ingredient is. These carefully chosen components blend seamlessly to build layers of flavor, color, and texture that make Chicken Korma so uniquely satisfying.
- 1 ½ lbs boneless, skinless chicken thighs or breasts: Using thighs keeps the meat tender and juicy, but breasts work well if you prefer leaner cuts.
- 1 large onion, finely chopped: Adds sweetness and forms the flavor base when caramelized.
- 3 cloves garlic, minced: Provides aromatic warmth that complements the spices.
- 1 tablespoon fresh ginger, grated: Adds a gentle zing that brightens the dish.
- 3 tablespoons plain Greek yogurt: Essential for creaminess and a subtle tang, helping balance spices.
- 1 cup canned coconut milk: Brings richness and a silky texture that makes the sauce luscious.
- ¼ cup ground almonds (or almond flour): Thickens the sauce naturally while lending a nutty depth.
- 3 tablespoons tomato paste: Intensifies flavor with a hint of sweetness and acidity.
- 2 tablespoons vegetable oil or ghee: Used for sautéing and adding a beautiful golden hue.
- 1 tablespoon garam masala: A fragrant Indian spice blend that defines the korma’s signature flavor.
- 1 teaspoon ground turmeric: Gives a warm color and subtle earthiness.
- 1 teaspoon ground coriander: Offers a citrusy undertone to brighten the dish.
- ½ teaspoon ground cumin: Adds a smoky, nutty note.
- ½ teaspoon chili powder (adjust to taste): Provides gentle heat without overpowering the creamy sauce.
- Salt to taste: Enhances all the flavors so they sing together.
- Fresh cilantro, chopped (for garnish): Introduces freshness and a pop of vibrant green color.
- Optional – Sliced almonds or raisins: Perfect for adding texture and subtle sweetness on top.
- Warm flatbread or cooked basmati rice: For soaking up every last bit of that incredible sauce.
How to Make Easy Homemade Chicken Korma with Flatbread or Rice Recipe
Step 1: Sauté the Aromatics
Start by heating your oil or ghee over medium heat, then add the finely chopped onion. Let it cook slowly, stirring occasionally, until it softens and turns a beautiful golden color—this gentle caramelization builds the foundational sweetness you’ll love throughout the dish.
Step 2: Add Garlic and Ginger
Once the onions are ready, toss in the minced garlic and grated ginger. These two aromatics add such inviting fragrance and a delicious zing, cooking them just until you can smell their perfume is key to unlocking korma’s soul.
Step 3: Toast the Spices
Now the fun begins—sprinkle in garam masala, turmeric, coriander, cumin, chili powder, and a pinch of salt. Stir these spices quickly for 30 seconds to toast them gently, releasing their essential oils and deepening their flavors.
Step 4: Stir in Tomato Paste
Adding tomato paste might seem small, but it’s a flavor booster that gives your korma a rich, slightly tangy undertone. Cook it for about a minute to deepen its sweetness and complexity.
Step 5: Incorporate Yogurt Slowly
Turn the heat down to low and gradually stir in the Greek yogurt. Doing this slowly prevents the yogurt from curdling, ensuring your sauce stays smooth, creamy, and utterly luscious.
Step 6: Add Chicken Pieces
Next, toss in your bite-sized chicken chunks, coating each piece well with the spiced mixture. Allow it to cook for around 5 minutes so the chicken starts to absorb all those incredible flavors.
Step 7: Pour in Coconut Milk and Ground Almonds
Now for that signature creamy texture—pour in the coconut milk and sprinkle in the ground almonds. Stir everything together, cover the pan, and let it simmer gently for 20 to 25 minutes. This slow cook renders the chicken wonderfully tender and allows the sauce to thicken beautifully.
Step 8: Final Seasoning and Adjustments
After simmering, taste your korma and adjust salt if needed. If the sauce feels too thick, add a splash of water to reach your desired consistency—it should be rich but easy to enjoy with rice or flatbread.
Step 9: Garnish Your Creation
Finish by sprinkling freshly chopped cilantro across the top, and if you’re feeling fancy, add sliced almonds or a few raisins for delightful texture contrasts and bursts of sweetness.
Step 10: Serve with Flatbread or Rice
Plate your chicken korma with soft warm flatbread or fragrant basmati rice—the perfect vehicles to scoop up that velvety, spiced sauce in every bite.
How to Serve Easy Homemade Chicken Korma with Flatbread or Rice Recipe
Garnishes
Adding fresh cilantro right before serving is a simple way to lift the dish with vibrant flavor and a pop of color. For a bit of extra texture and sweetness, sliced almonds or golden raisins sprinkled on top make the plate feel special and inviting, echoing traditional Indian presentations.
Side Dishes
This korma pairs beautifully with warm naan or roti flatbreads, perfect for dipping. Alternatively, fragrant basmati rice is a classic choice that soaks up the creamy sauce in all the right ways. For a balance, try serving it with a crisp cucumber raita or a tangy salad to cut through the richness.
Creative Ways to Present
For festive occasions, serve your Easy Homemade Chicken Korma with Flatbread or Rice Recipe in shallow bowls, garnished with edible flowers or a drizzle of cream to impress your guests. Layering it over saffron-infused rice or alongside roasted vegetables can create a colorful, recipe-worthy spread that feels decadent but effortless.
Make Ahead and Storage
Storing Leftovers
Chicken korma tastes even better the next day as the spices meld further. Store leftovers in an airtight container in the refrigerator for up to 3 days, ensuring optimal freshness and flavor.
Freezing
If you want to prep ahead or save portions for busy nights, this recipe freezes beautifully. Let the curry cool completely, then transfer it to a freezer-safe container. It will keep well for up to 2 months without losing its creamy texture or vibrant flavors.
Reheating
When reheating, warm the korma gently on the stove over low heat, stirring occasionally. You may want to add a splash of water or coconut milk to refresh the sauce’s consistency and keep the chicken tender.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! While chicken thighs stay juicier, chicken breasts work perfectly fine—just be careful not to overcook so they don’t dry out.
Is it possible to make this recipe dairy-free?
Yes. Substitute the Greek yogurt with a coconut yogurt or simply use extra coconut milk to maintain creaminess without dairy.
What level of spiciness does this dish have?
This recipe has a mild to moderate heat level thanks to the chili powder, but you can easily adjust it to your preference by adding more or less chili powder or fresh chilies.
Can I prepare the sauce ahead of time without the chicken?
Definitely! Making the sauce base in advance saves time and allows flavors to develop overnight—just add and cook the chicken fresh when you’re ready to serve.
What flatbread pairs best with Chicken Korma?
Naan is the traditional and beloved choice for scooping up korma, but soft rotis, parathas, or even pita work wonderfully as well.
Final Thoughts
Once you try this Easy Homemade Chicken Korma with Flatbread or Rice Recipe, it will likely become a beloved staple in your kitchen. Its creamy, spiced sauce and tender chicken bring comfort and excitement all at once, perfect for both cozy family dinners and special occasions. So gather your ingredients, simmer up this beautiful dish, and enjoy every luscious spoonful shared with loved ones!
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Easy Homemade Chicken Korma with Flatbread or Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
Description
This Easy Homemade Chicken Korma is a rich, creamy, and flavorful Indian-inspired curry made with tender chicken pieces simmered in a spiced coconut milk and almond sauce. Perfectly balanced with aromatic spices and a hint of sweetness, this comforting dish pairs wonderfully with warm flatbread or fragrant basmati rice, making for a satisfying meal ready in under 40 minutes.
Ingredients
Main Ingredients
- 1 ½ lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons plain Greek yogurt
- 1 cup canned coconut milk
- ¼ cup ground almonds (or almond flour)
- 3 tablespoons tomato paste
- 2 tablespoons vegetable oil or ghee
- 1 tablespoon garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon chili powder (adjust to taste)
- Salt to taste
For Garnish and Serving
- Fresh cilantro, chopped (for garnish)
- Optional: Sliced almonds or raisins for topping
- Warm flatbread or cooked basmati rice, for serving
Instructions
- Heat oil or ghee: Warm 2 tablespoons of vegetable oil or ghee in a large skillet or pot over medium heat until shimmering.
- Sauté onions: Add the finely chopped onion and cook for 5-7 minutes, stirring occasionally, until the onions are soft and golden brown, developing a sweet, caramelized flavor.
- Add garlic and ginger: Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant and aromatic but not burnt.
- Cook spices: Mix in garam masala, turmeric, ground coriander, cumin, chili powder, and a pinch of salt. Cook this spiced mixture for around 30 seconds to bloom the spices, enhancing their flavors.
- Add tomato paste: Stir in the 3 tablespoons of tomato paste and cook for an additional minute to deepen the sauce’s color and flavor complexity.
- Incorporate yogurt: Lower the heat to prevent curdling, then gradually stir in 3 tablespoons of plain Greek yogurt, blending it smoothly into the base sauce.
- Add chicken: Toss the bite-sized chicken pieces into the spiced sauce and cook for approximately 5 minutes, stirring so the chicken absorbs all the flavors and starts to brown slightly.
- Finish sauce and simmer: Pour in 1 cup of canned coconut milk and ¼ cup ground almonds, mixing well. Cover the skillet and let everything simmer gently on low heat for 20–25 minutes until the chicken is tender and cooked through, and the sauce thickens.
- Adjust seasoning: Taste the korma and add additional salt if necessary. If the sauce is too thick, add a splash of water to reach your desired consistency.
- Garnish and serve: Sprinkle chopped fresh cilantro and optionally sliced almonds or raisins on top for texture and a touch of sweetness. Serve hot with basmati rice or warm flatbread to complete the meal.
Notes
- Use chicken thighs for more tender, juicy results; breasts work fine but may be less moist.
- Ground almonds can be substituted with almond flour for a smoother texture.
- Adjust chili powder to control the heat level according to your spice preference.
- For a vegan alternative, substitute chicken with tofu or vegetables and use dairy-free yogurt.
- Simmering gently is key to keep the chicken tender and the sauce creamy without curdling the yogurt.
- Leftovers keep well in the refrigerator for up to 3 days and taste even better the next day.
