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

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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.