Delicious Chicken Korma Recipe
This homemade chicken korma uses supermarket ingredients to create the most gorgeously creamy and delicious curry!
Servings: 4
Equipment
- Sharp Knife & Chopping Board
- Medium Sized Bowl, Spatula & Cling Film (for marinating chicken)
- Large Pan, Tongs & Wooden Spoon (for curry)
- Blender (to blend sauce)
Ingredients
Marinade
- 160g / 2/3 cup full fat Plain Yoghurt
- 1 tbsp Lemon Juice
- 1 tbsp finely grated/minced Fresh Ginger
- 2 cloves of Garlic, finely grated/minced
- 1 tsp EACH: Salt, Turmeric, Ground Coriander, Garam Masala (see notes)
- 640g / 1.4lb boneless skinless Chicken Thighs, diced into large bite-sized pieces (see notes)
Sauce
- 2 tbsp Vegetable Oil, or as needed
- 1 large White Onion, finely diced
- 1 tbsp finely grated/minced Fresh Ginger
- 2 cloves of Garlic, finely grated/minced
- 1 tsp Ground Coriander
- 1/2 tsp EACH: Turmeric, Garam Masala
- 1/4 tsp EACH: Ground Cardamom, Ground Cinnamon
- 1/8 tsp Ground Cloves
- 240ml / 1 cup Chicken Stock
- 500g / 18oz full fat Coconut Cream (see notes)
- 3 tbsp Ground Almonds (see notes)
- 2 tbsp Granulated Sugar
- 1/2 tsp Salt
- 1 tbsp full fat Plain Yoghurt, at room temp
Instructions
- In a large mixing bowl whisk together all the marinade ingredients beside the chicken. Mix in the chicken until fully coated, then tightly cover and rest in the fridge for 3-24 hours (aim for the latter if you can). Take out the fridge 30 minutes before needed.
- Add 1 tbsp oil to a large pan over medium-high heat. Once hot, use tongs to pluck out half of the chicken and space it out in the pan. Leave to fry until lightly charred on the bottom, then flip the pieces and continue frying until charred on the other side and cooked through the centre (around 3 minutes per side - keep in mind it'll continue cooking later). Remove and store in a bowl to one side and repeat with the second batch, adding more oil as needed. Keep the leftover marinade in the bowl!
- Turn the heat down to medium, top up with more oil if needed, then add in the onion. Gently fry until soft and golden, then add in the garlic, ginger, ground coriander, turmeric, garam masala, cinnamon, cardamom and cloves. Fry for a minute, then add the chicken stock and coconut cream. Swiftly stir to bind the coconut cream (it'll split at first but will come back together). Add the ground almonds and scrape in the leftover marinade from the bowl.
- Give it a stir and simmer for 6-8 minutes to thicken slightly. Turn off the heat and leave it to stop bubbling, then carefully transfer it to a blender and pulse until smooth.
- Pour the sauce back into the pan and stir in the salt and sugar. Stir in the cooked chicken alongside all the resting juices, then bring to a gentle simmer. Cook for around 18-20 minutes until the sauce thickens. Turn off the heat and once the bubbles die down, stir in the yoghurt. Check for seasoning and adjust with salt and sugar if desired, then serve up and enjoy!
Video
Notes
a) Chicken - I highly recommend using chicken thighs as they're much fattier than breasts. This means they're more flavoursome and are less prone to drying out. Getting a light char on the chicken is important to develop flavour!
b) Spices - You'll find all the listed spices/seasonings at most supermarkets. This is a mild curry, but you'll get a very subtle amount of heat from the garam masala.
c) Sugar - Korma is notably quite a sweet curry. I find 2 tbsp sugar hits the sweet spot, but you can add more a tsp at a time if you feel you want it sweeter.
d) Ground Almonds - You'll find this in small packets at most supermarkets in the nut/dried fruit section.
e) Coconut Cream - Make sure it's full fat otherwise it can curdle with the hot stock. You'll find it, usually in small cartons, in most supermarkets in the Asian section.
f) Serving - Naan or Flatbreads are a must!
g) Calories - Just the curry divided by 4.
Nutrition
Calories: 770kcal | Carbohydrates: 24g | Protein: 39.39g | Fat: 60.61g | Saturated Fat: 46.844g | Polyunsaturated Fat: 2.739g | Monounsaturated Fat: 6.903g | Trans Fat: 0.033g | Cholesterol: 156mg | Sodium: 1053mg | Potassium: 1009mg | Fiber: 4.5g | Sugar: 10.39g | Vitamin A: 92IU | Vitamin C: 9.2mg | Calcium: 113mg | Iron: 5.16mg