Chicken Korma: A British Indian Restaurant Classic
- Steve Holloway
- Aug 11
- 7 min read
Updated: Sep 14
Chicken Korma is a wonderful, creamy curry—sometimes hot, but usually with a gentle, medium heat—making it one of the all-time restaurant favourites.
This classic dish begins by marinating tender pieces of chicken in yogurt, garlic, and fresh ginger, allowing the flavours to infuse deeply. The chicken is then gently cooked with fragrant whole spices such as cardamom, cinnamon, and cloves, before being simmered in a rich, velvety sauce. The sauce is finished with a luxurious blend of cream, coconut, and ground almonds, adding a subtle sweetness and nutty depth. Finally, a squirt of fresh lemon juice brightens the dish, balancing the richness and bringing all the flavours together.
This Chicken Korma recipe has always been one of my favourites - a perfect choice for both special occasions and comforting family meals.
Cuisine -Indian - Main Meal
Table of contents
Serves 4 Preparation time 15 minutes, Marinating time 1 hour minimum, Cooking time around 50 minutes, Overall time around 65 minutes.
Recipe Difficulty level - Beginner-Friendly
Special equipment - None
Heat level - Mild - Medium
Nutrition values for Chicken Korma
Expand for nutritional values
A homemade chicken korma like this one typically contains approximately 400-600 calories per serving, depending on portion size and specific ingredient quantities; it generally provides around 25-35 grams of fat, mainly from ghee, coconut oil, cream, and nuts; carbohydrate content is approximately 20-30 grams, mainly from the yogurt, coconut, and spices; and protein ranges from 30-40 grams from the chicken and nuts. The dish is rich in healthy fats due to ghee, coconut, and cream, and offers protein from chicken and almond components.
A little Korma history
Korma has its roots in the Indian subcontinent, with a history dating back to the Mughal era in the 16th century. The word “korma” comes from the Urdu word *qorma*, meaning “to braise.” Traditionally, korma referred to meat or vegetables slowly braised in a mixture of yogurt, cream, and spices, producing a rich and luxurious sauce.
The dish was a favourite at royal Mughal banquets, where chefs would prepare elaborate versions using nuts, dried fruits, and aromatic spices. Over the centuries, korma evolved and spread throughout South Asia, with each region and household developing its own unique twist. Today, korma remains a beloved classic, known for its mild heat, creamy texture, and subtle blend of flavours.
I have to say Chicken Korma is one of the finest Curries that I have ever cooked its always a winner at parties and is a great introduction for non curryholics to try new and exciting cuisines.
Recipe for Chicken Korma
This recipe is easy to follow: No special equipment is needed, your basic kitchen equipment should be suffice, but a heavy pan with a lid will work best. Read the recipe first then get your prep done.
Ingredients:
There are two sets of ingredients one for the marinade and for the rest of the main recipe, you should be able to find most of this in a supermarket or Indian store.
*please note
If you're substituting coconut milk for creamed coconut block in your recipe, it's important to note that coconut milk is much more liquid and will make your sauce thinner. To prevent the sauce from becoming too watery, omit the 300ml of water called for in the original recipe. If your sauce still ends up too thin, you can thicken it by stirring in a cornstarch slurry (mix equal parts cornstarch and cold water, then add gradually to the sauce while stirring until it reaches your desired consistency).
For the marinade:
1 inch piece of root ginger, grated
3 cloves of garlic, crushed
6 cardamom pods
1 cinnamon stick
4 tablespoons of thick natural set yogurt
Ground Spices (Place in a small dish ready to use)
1 tablespoon ground coriander
½ teaspoon powdered black pepper
1 teaspoon of garam masala
1 teaspoon of ground turmeric
½ teaspoon of chilli powder
For the rest of the recipe:
2 - 4 chicken breasts diced,
Or if you prefer use skinned chicken thighs for a fuller flavour
6 tablespoons of ghee or coconut oil
1 large onion, finely sliced
300ml water
100g creamed coconut, ( half a block cut into small pieces)
100ml double cream
1¼ teaspoon of Celtic sea or Himalayan salt
2 heaped tablespoons of ground almonds
2 heaped tablespoons of desiccated coconut
Juice of ½ a lemon
large Knob of butter
fresh coriander leaves for garnish
How to make Chicken Korma
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Mix the yogurt, garlic and grated ginger together in a large glass bowl, then add the cardamom and cinnamon stick. Finally add the chicken pieces fully combine and leave to marinate in the fridge for at least 1 hour, but it is better if left longer, even overnight.
In a shallow pan fry the sliced onions, in half of the oil or ghee, over a medium / high heat until they are golden brown and then put to one side.
Add the remaining ghee or oil to the pan over a low heat, add the ground spices and briefly fry to release the flavour, be careful not to burn the spices! (use a tablespoon of cold water and combine one at a time to cool the spices to prevent burning).
Now add the chicken along with all the marinade, bring the heat to high, and gently fry until the chicken has changed colour, sealing the chicken .
Add the 300ml of water, the fried onion slices, salt and creamed coconut, then simmer over a low heat with the lid on the pan for around 30 minutes, until the chicken is tender.
When the water has reduced keep the heat on low stir in the ground almonds, desiccated coconut and the double cream cook for a few minutes.
Turn off the heat, and allow to cool a little, then stir in the knob of butter, (if too hot the butter will separate or curdle) squeeze in the lemon juice, garnish and serve.
Cooks tips
For a rich, flavourful chicken korma like the one in Stevie’s recipe,
Marinate your chicken in yogurt and spices for at least an hour to tenderize and infuse flavour.
Sauté extra onions until golden for a deep, sweet base, and blend them for a silky sauce.
Toast your ground spices briefly to release their aroma, and add ground almonds or cashews for extra creaminess.
Simmer gently after adding cream and avoid boiling to prevent splitting.
Finally, let the korma rest for a few minutes before serving to allow flavours to meld—serve with fluffy rice or naan for the best experience!
Goes well with:
Frequently asked questions for Chicken Korma
What is chicken korma?
Chicken korma is a rich, flavorful Indian curry made with marinated chicken cooked in a creamy sauce with spices, yogurt, nuts, and coconut.
Is chicken korma spicy?
The spiciness of chicken korma varies; it can be mild or moderately spicy depending on the amount of chili powder and spices used.
Can I make chicken korma vegetarian?
Yes, you can substitute chicken with vegetables, paneer, or plant-based proteins for a vegetarian version.
How do I store leftover chicken korma?
Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat thoroughly before serving.
What are common side dishes for chicken korma?
Basmati rice, naan bread, or parathas are popular accompaniments.
Can I make chicken korma ahead of time?
Yes, it tastes even better after a day as the flavours meld; just reheat thoroughly.
Is chicken korma healthy?
Yes, it is rich in fats from cream, nuts, and oil, and is often used as a ketogenic meal for weight loss but be careful to avoid seed oils which are actually not heart healthy
What spices are used in chicken korma?
Typical spices include coriander, turmeric, garam masala, cumin, cardamom, cinnamon, and chili powder.
Can I freeze chicken korma?
Yes, freeze in airtight containers for up to 2-3 months; thaw and reheat thoroughly before serving.
What variations of chicken korma exist?
Variations include different levels of spiciness, use of different nuts or coconut, and regional adaptations across India and the Middle East.
Can I use canned coconut milk instead of creamed coconut block?
Yes, you can use coconut milk instead of creamed coconut block, but omit the 300ml water to avoid a thin sauce. If it's still too runny, thicken with a little cornstarch mixed with cold water.
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Conclusion
This chicken korma is a dish I’ve cooked so many times that I have it memorized—it's a perennial favourite at my curry parties. I wholeheartedly recommend giving this recipe a try. Whether you're a beginner or an experienced cook, it’s a comforting, delicious dish that's perfect for sharing with family and friends.
With its aromatic spices, rich creamy sauce, and tender chicken, this recipe is sure to become a staple in your culinary repertoire. Enjoy the process, savour every bite, and let Stevie’s Curry Magic bring a touch of authentic Indian flavour to your kitchen!
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Cheers Steve.
This chicken korma recipe is one I’ve been making for many years, and I have to say, it never fails to please. I really urge you to give it a try!"