Epic Chicken Korma

It was a bit of an Epic Chicken Korma. I wasn’t entirely sure what I was doing, to be honest. I’ve eaten a lot of Chicken Korma in my time, but I’ve never made one, and I struggled to get that distinct Chicken Korma flavour. It was nutty; then it was creamy, then it was sweet. But I like a Chicken Korma to be all of those things without one overpowering the others. This post contains affiliate links.

Close up of Chicken Korma

This lead to a pleasant afternoon of experimentation. I quite like having the time to just throw ingredients in and taste things, making changes as I go. It’s not often I get the chance and I had a huge pad of notes at the end of it and enough Chicken Korma sauce to feed an army. Fortunately, we’re all big naan bread lovers, so none got wasted!

Ingredients

For the Marinade:

  • 4 Chicken breasts – Chopped
  • 2tsp Cooking oil
  • 2tsp Garam masala
  • 1tsp Curry powder
  • Pinch salt and pepper
  • Splash of double cream

For the Sauce:

  • 1 Onion – roughly chopped
  • 5 Cloves garlic – thinly sliced
  • 2tbsp Curry powder
  • 2tsp Turmeric
  • 2tsp Garam masala
  • 1tsp Corriander
  • Pinch salt and pepper
  • ½ tsp Cinnamon
  • ½ tsp Cumin
  • The seeds from 1 green cardamom pod
  • Pinch Nutmeg
  • Cooking oil
  • 3 Tomatoes – Diced
  • 1tbsp grated root ginger
  • 50g Ground almonds
  • 400ml Coconut milk
  • 200ml Natural yoghurt
  • ½ red chilli – Thinly sliced
  • 1tbsp Light brown sugar

Chicken Korma ingredients

Method

Well, that’s probably my biggest ever ingredient list. But, please don’t be put off. I used to be, then I started making curries and realised how easy it actually is. Yes, there’s a lot of flavours, but you don’t need to do much with them. And, these things last for ages, so if you make curry often, you’ll soon find your cupboard is stocked with everything you need, and you just need a few extra flavours.

This Chicken Korma is a little spicy, just a tiny bit, but more so than a sauce jar, you’d buy from a shop. I like this, but if you prefer, skip the chilli.

When I marinade, I use a large lidded Tupperware box that you can easily shake up and throw in the fridge. For this, place the chicken in the box, add the spices and salt and pepper and pour in a splash of oil and yoghurt, then stir and cover. Leave this for at least 2 hours. I did mine in the morning.

Chicken in marinade

I also pre-prepare my spice mix and onion base beforehand to save time later.

Add the onions and garlic to a blender or processor with a good splash of water. Whizz until a smoothish puree and set to one side or place in the fridge.

For the spice mix, add the curry powder, turmeric, garam masala, salt and pepper, coriander, nutmeg, cumin and cinnamon to a small bowl. Squeeze a cardamom pod, so the seeds pop out (flick any that stick inside out with a knife) and add to your spices. Stir and set to one side. I’d cover to try to minimise the curry smell!

Crushed cardamon pod

When you are ready to cook, fry the chicken in a good glug of oil until browned. Add the onion puree and cook for 3 minutes until the colour is even.

Mix in the tomatoes, chilli and ginger.

Chopped tomatoes, chilli and ginger on board

Add a can of coconut milk, the yoghurt, almonds and sugar and bring to the boil.

Reduce to a simmer and leave for 30 minutes, or until the sauce thickens to the desired consistency.

Simmering Chicken Korma in pan

I serve my Chicken Korma with rice and naan bread. The kids love this one!

Chicken Korma Recipe

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Epic Chicken Korma
Prep Time
2 hrs
Cook Time
40 mins
Total Time
2 hrs 40 mins
 

Creamy and packed with flavour, the perfect Chicken Curry for kids!

Course: Main Course
Cuisine: Indian
Servings: 4 People
Calories: 500 kcal
Author: Donna
Ingredients
For the Marinade:
  • • 4 Chicken breasts – Chopped
  • • 2tsp Cooking oil
  • • 2tsp Garam masala
  • • 2tsp Curry powder
  • • Pinch salt and pepper
  • • Splash of double cream
For the Sauce:
  • • 1 Onion – roughly chopped
  • • 5 Cloves garlic – thinly sliced
  • • 2tbsp Curry powder
  • • 2tsp Turmeric
  • • 2tsp Garam masala
  • • 1tsp Corriander
  • • Pinch salt and pepper
  • • ½ tsp Cinnamon
  • • ½ tsp Cumin
  • • The seeds from 1 green cardamom pod
  • • Pinch Nutmeg
  • • Cooking oil
  • • 3 Tomatoes – Diced
  • • 1tbsp Grated root ginger
  • • 50g Ground almonds
  • • 400ml Coconut milk
  • • 200ml Natural yogurt
  • • ½ red chilli – Thinly sliced
  • • 1tbsp Light brown sugar
Method
  1. Place the chicken and other marinade ingredients in a lidded tub or bowl, stir and leave for at least 2 hours
  2. Place the onion and garlic in a food processor with a good splash of water and whizz until smooth
  3. Add the Curry powder, turmeric, garam masala, coriander, salt and pepper, cinnamon, cumin, cardamon seeds and nutmeg to a small bowl and stir together
  4. Heat a good glug of cooking oil in a large frying pan
  5. Fry the chicken until browned
  6. Add the onion puree and cook for around 3 minutes until the colour is even
  7. Add the tomatoes, chilli and ginger, stir well
  8. Tip in the pre-mixed spices, the yogurt, almonds and coconut milk and stir
  9. Add the sugar and chilli
  10. Simmer for 30 minutes, stirring occasionally
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