BIR Chicken Korma – Curry House Style Recipe (Step-by-Step Guide)
- Steve Holloway
- 3 hours ago
- 8 min read
Cuisine -Indian - Main Meal
Bir Chicken Korma Intro
This BIR Chicken Korma is one of the most popular curry house dishes, known for its smooth, creamy texture, gentle sweetness, and rich, comforting flavour.
In true BIR (British Indian Restaurant) style, this dish is all about balance, control, and speed. Using base gravy, pre-cooked chicken, and a quick build in the pan, you can recreate that authentic takeaway korma at home in just minutes.
Unlike bolder curries like a Jhalfrezi or Madras, Korma is all about subtlety — where coconut, almonds, and cream work together to create a mild but satisfying sauce without overpowering the palate.
The result?A silky, lightly spiced curry with a touch of sweetness, a rich creamy finish, and that unmistakable curry house smoothness.
Perfect with pilau rice, naan, or as a gentle introduction for anyone new to curry… this is comfort food at its finest.
Table of Contents:
Serves 2–4 | Ready in 55 minutes
Nutritional values for BIR Chicken Korma
Based on 4 servings, using chicken breast, cream, almonds, coconut, and typical BIR quantities)
Calories: ~480–550 kcal
Protein: ~32–36g
Fat: ~30–36g
Carbohydrates: ~14–18g
Sugars: ~7–10g
Fibre: ~2–3g
Salt: ~1.2–1.5g
Nutritional values are approximate and can vary depending on ingredients used, portion sizes, and how much cream, oil, or base gravy is added.
Recipe Difficulty level - Beginner-Friendly
Special equipment - None
Heat level - Mild
A little background for this BIR dish
Chicken Korma has its origins in the royal kitchens of the Mughal Empire, where dishes were gently cooked with yogurt, cream, nuts, and aromatic spices to create rich, elegant curries.
The word “Korma” comes from a cooking technique meaning to braise or slowly simmer, which perfectly reflects the traditional method of building deep, layered flavour over time.
In its original form, Korma wasn’t overly sweet or heavy, but instead focused on balance, subtle spice, and richness from ingredients like almonds and cream.
In UK curry houses, the dish has evolved into a faster BIR-style version, using base gravy and staged cooking to recreate that creamy texture and mild flavour in just a few minutes.
The result is a smoother, slightly sweeter curry that’s designed to be approachable, consistent, and comforting — making it one of the most popular choices on any takeaway menu.
That’s what we’re focusing on here — the curry house version.Silky, mild, and perfectly balanced, with that unmistakable restaurant-style finish.
Traditional vs Bir Chicken korma
If you fancy going the traditional route, I’ve also got an Authentic Chicken Korma recipe that shows how this dish was originally made. It takes a bit longer, as the sauce is built from scratch using a marinade and slow cooking, and the result is richer, deeper, and less sweet than the curry house version. Where the BIR Korma is all about speed and smoothness, the traditional version focuses on layered flavour and natural balance, with a slightly thicker texture and more pronounced spice. Well worth trying if you want to understand where the curry house version comes from — and how the two styles compare.
BIR Chicken Korma Recipe
Ingredients:
Main Ingredients
Chicken (Choose One)
1 portion pre-cooked chicken (recommended for true BIR results)
or
1–2 raw chicken breasts (cubed)
👉 Pre-cooked chicken gives you that authentic curry house texture and speed, but raw works perfectly if you cook it through first.
250–300ml base gravy
2–3 tbsp vegetable oil (or mix with ghee for extra flavour)
1/2 cup of water for spice frying
Korma Base (Key to Flavour)
1 tbsp coconut powder (or desiccated coconut)
2 tbsp ground almonds
1 tsp sugar
½–1 tsp salt
👉 This is where the signature Korma flavour comes from — mild, slightly sweet, and nutty
Aromatics
1 tbsp garlic & ginger paste
Spice Mix (Keep it Mild)
¾ tsp turmeric
¾ tsp cumin powder
¾ tsp coriander powder
½ tsp mild curry powder (optional but very BIR)
👉 Korma isn’t about heavy spice — just enough to build a gentle background flavour
Creamy Element
2–3 tbsp single cream
Optional: 1–2 tbsp coconut milk (for extra richness)
Korma Finish (Important)
½ tsp garam masala
Small knob of butter
Fresh coriander (to garnish)
Optional: pinch of sugar (to adjust sweetness)
👉 This is where you fine-tune the balance — smooth, creamy, and lightly sweet
Optional (Very BIR)
Tiny splash of pineapple juice
👉 Sounds unusual, but this is a classic curry house trick to add subtle sweetness and roundness
Pro Tip
Korma isn’t about lots of spice — it’s about balance and control.
It’s not a dish where you throw everything in and hope for the best. Instead, it’s built by carefully combining sweetness, creaminess, and mild spice at the right stages to create a smooth, rounded flavour.
👉 Get the balance right, and you’ll have a rich, comforting curry that tastes just like your favourite takeaway — without being too heavy or overly sweet.
Cooking Tips (Read This First)
This Chicken Korma is a quick, gentle curry, but there are a few key points that make all the difference.
The most important thing to understand is balance and texture. Unlike bolder curries, Korma is all about creating a smooth, creamy sauce without letting it become too heavy or overly sweet.
You’re not building heat or crunch — you’re:
Building flavour gently in stages
Keeping the sauce smooth and silky
Balancing sweetness, creaminess, and mild spice
Take your time when forming the base. The coconut and ground almonds should combine with the spices and base gravy to create a smooth, slightly thick sauce before adding the chicken.
Once the cream goes in, keep the heat lower and avoid rapid boiling. This helps maintain that light, velvety texture instead of splitting or becoming oily.
Finally, balance is key. If the curry tastes too sweet, a small pinch of salt will bring it back. If it feels too rich, a splash of base gravy will lighten it.
Get these stages right, and you’ll end up with a perfectly smooth, restaurant-style Korma every time.
“In curry house cooking, the base gravy contains tomato, but in dishes like Korma, it acts as a neutral foundation rather than a dominant flavour.”
How to make BIR Chicken korma
Before you begin cooking, make sure to do your mise en place by preparing and organising all your ingredients so they’re ready when needed.
Korma may be a gentler curry, but it still comes together quickly once you start, so having everything to hand makes the process much smoother and more enjoyable.
If you’re new to this or want to build confidence in the kitchen, I cover this step-by-step in my free course inside the Curry Academy ( members area), where I break down the fundamentals of cooking BIR curries at home.
BIR Chicken Korma – Method
Stage 1
Heat 2–3 tablespoons of oil (or ghee) in a pan over medium heat. Add the garlic and ginger paste and fry gently for 20–30 seconds until fragrant, but not browned.
Stage 2
Add the ground spices with a small splash of water to prevent burning. Stir well and cook for around 30 seconds.
👉 This creates a gentle, aromatic base — keep the heat controlled
Stage 3
Add the coconut powder and ground almonds, along with a small splash of base gravy. Stir to form a thick, smooth paste.
👉 This is your Korma base — rich, nutty, and slightly sweet
Stage 4
Add a ladle of base gravy and stir to combine, creating a smooth, creamy sauce.
Stage 5
Add your chicken:
Pre-cooked chicken: stir through and cook for 2–3 minutes to heat through
Raw chicken: add now and cook until sealed and fully cooked through before moving on
Important Note
For raw chicken you may need to add a little water to stop it from sticking or burning a lid is useful at this stage especially if using a wok.
👉 Make sure the chicken is cooked before adding the cream
Stage 6
Add more base gravy as needed and bring everything to a gentle simmer.
👉 You’re aiming for a smooth, flowing sauce — not too thick
Stage 7 — The Korma Finish
Lower the heat and stir in the cream (and coconut milk if using). Add the sugar and a pinch of salt, then mix gently.
👉 Keep the heat low here — this is what keeps the sauce silky and prevents splitting
Stage 8
Finish with garam masala and a small knob of butter. Stir through gently for 30–60 seconds.
👉 This is where the sauce becomes rich, smooth, and properly balanced
Serve immediately, garnished with fresh coriander and an optional swirl of cream for that classic curry house finish.
👨🍳 Protein Options
This recipe uses pre-cooked chicken for a more authentic curry house result, allowing the sauce to develop properly before the meat is added.
If you’re using raw chicken, add it earlier in the cooking process and cook it through fully before adding the cream and finishing ingredients. This ensures the chicken is tender while keeping the sauce smooth and well balanced.
Goes well with these beauties:
BIR Chicken Korma – FAQs
What is Chicken Korma?
Chicken Korma is a mild, creamy curry traditionally made with yogurt, cream, nuts, and gentle spices. In BIR cooking, it’s prepared quickly using base gravy to create a smooth, slightly sweet sauce with a rich, comforting flavour.
Is Chicken Korma spicy?
No, Korma is one of the mildest curries on the menu. It’s designed to be gentle and creamy rather than hot, making it perfect for those who prefer less spice.
What makes a Korma different from other curries?
Korma stands out for its smooth texture and mild flavour. Unlike spicier or tomato-based curries, it uses coconut, almonds, and cream to create a rich, slightly sweet sauce.
Can I use raw chicken instead of pre-cooked?
Yes, you can. Add the raw chicken earlier in the cooking process and make sure it’s fully cooked before adding the cream and finishing ingredients. Pre-cooked chicken is used in curry houses for speed and consistency.
Why is my Korma too sweet?
This usually means too much sugar or coconut has been added. Try balancing it with a small pinch of salt or a little extra base gravy to bring it back into balance.
Why is my Korma too thick or heavy?
Korma should be smooth and light, not overly thick. If it feels too heavy, add a splash of base gravy and gently heat through to loosen the sauce.
Can I make Chicken Korma without base gravy?
Yes, but it won’t have the same curry house texture or flavour. Base gravy is what gives BIR curries their smooth consistency, but you can make a simplified version using a blended onion-based sauce.
What should I serve with Chicken Korma?
It’s perfect with pilau rice, naan, or chapati. You can also serve it with poppadoms and chutneys for a full curry house experience.
Final Thoughts
Chicken Korma is one of those curries that really shows how a few simple ingredients — especially coconut, almonds, and cream — can create a rich, comforting dish when balanced the right way.
Once you get the hang of building the sauce and controlling the heat, this becomes a really enjoyable curry to cook, and one that delivers that smooth, restaurant-style finish at home.
Don’t worry about getting it perfect first time — just focus on the process, keep the sauce gentle and balanced, and you’ll improve with every cook.
And most importantly… enjoy it. That’s what it’s all about.
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