Easy Homemade Chicken Korma with Flatbread or Rice
Easy Homemade Chicken Korma with Flatbread or Rice is a delightful and comforting dish that brings rich flavors and creamy textures to your dining table. This aromatic curry is perfect for any occasion, whether you’re hosting a dinner party or enjoying a cozy family meal. In just 30 minutes, you can whip up this satisfying recipe that pairs beautifully with warm flatbread or fluffy rice, making it a versatile choice for everyone. With customizable ingredients and the option to adjust spice levels, this chicken korma is bound to impress!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Frying
- Cuisine: Indian
Ingredients
Scale
- 2 tbsp ghee or sunflower oil
- 1 onion, peeled and finely chopped
- 3 chicken breasts (approx. 525g / 1.1 lbs), cut into bite-sized pieces
- 2 garlic cloves, peeled and minced
- 2 tsp minced ginger
- 1 tsp ground cumin
- 1½ tsp ground coriander
- 1½ tsp garam masala
- ½ tsp mild chili powder (optional, for gentle warmth)
- ½ tsp ground turmeric
- ¼ tsp salt
- ¼ tsp white pepper
- 2 tbsp tomato purée (paste)
- ½ cup (120 ml) full-fat plain or natural yogurt
- ½ cup (120 ml) coconut cream
- 2 tbsp ground almonds
- 1 tbsp sugar
- 4 tbsp (60 ml) double (heavy) cream
- 2 tbsp freshly chopped coriander (cilantro)
- Boiled rice and/or flatbread (such as chapati or naan)
Instructions
- Heat the ghee or sunflower oil in a large frying pan over medium heat. Add the chopped onion and cook for about 5 minutes, stirring often, until softened and translucent.
- Add the chicken pieces to the pan and cook for another 5 minutes, stirring occasionally, until the chicken is sealed and lightly golden.
- Stir in the garlic, ginger, cumin, coriander, garam masala, chili powder (if using), turmeric, salt, white pepper, and tomato purée. Cook for 2 minutes, stirring well to coat the chicken evenly.
- Add the yogurt, coconut cream, ground almonds, and sugar. Stir to combine. Bring the mixture to a gentle boil, then reduce the heat and simmer for 6–8 minutes, or until the chicken is fully cooked and tender.
- Stir in the double (heavy) cream and remove from heat.
- Spoon the korma over rice or serve alongside warm flatbread. Garnish with fresh coriander (cilantro). Enjoy your meal!
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 435
- Sugar: 8g
- Sodium: 290mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg