Ready in just 30 minutes this chicken korma is made with tender bites of chicken in an irresistible creamy sauce. The perfect comfort food, this chicken dinner will fill your whole house with a cozy, aromatic scent.
The kind of curry recipe you’ll just want to curl up with. This chicken korma uses the best, immune-boosting spices and heavy cream to create a rich, delicious sauce. This traditional dish may seem labor intensive, but it comes together very quickly.
★ Why You'll Love this Recipe ★
On the table in no time, this chicken korma makes a healthy and tasty weeknight dinner recipe. Serve it over steamed rice or classic naan bread, either way, you’ll be savoring each bite.
This chicken korma recipe is:
Immune-boosting: The spices in this chicken korma are not only comforting but also a great way to boost your immune system while amping up the flavor.
Easy: Though the spice list may seem long, the actual dish comes together quickly and can be ready in about 30 minutes.
Versatile: You can serve this dish over steamed rice or garnish it and set it up with slices or warm naan bread instead.
★ Ingredients You'll Need ★
Most ingredients you need come right out of your pantry, fridge, or spice cupboard.
- Chicken breasts: You’ll want to chop them into even, bite-sized pieces so that they cook quickly and easily. You can use boneless thighs if you prefer dark meat or more moist bites.
- Honey: This helps to balance out the heavy seasonings.
- Spices: You’ll need a blend of garlic powder, cumin, garam masala, turmeric, salt, and black pepper.
- Onion: Chop it finely so that it blends well with the dish.
- Tomato puree: Mixed into the sauce to make an almost blush-like flavor.
★ How to Make this Recipe ★
This delicious Indian chicken dinner comes together in just a few simple steps. Here's a look at what's involved.
- Sauté onions over medium heat.
- Add in chicken and cook until browned.
- Sprinkle seasonings over chicken and stir.
- Add in tomato puree then cream.
- Stir well.
- Reduce heat and let simmer until thickened.
- Garnish with cilantro and serve.
Simple and delicious!
★ Tips & FAQs ★
Easy Variations
To make this chicken korma dairy-free, opt for coconut milk in place of the heavy cream. It will lighten it up a bit but still maintain a rich flavor.
If you need this dish to be vegetarian, you can use cubed tofu in place of chicken or add in your favorite vegetables like cauliflower or potatoes instead.
Can you use chicken thighs instead?
You can use chicken thighs in place of chicken breasts for the recipe; however, know that chicken thighs release more juice, and you may need to adjust your cooking time for them.
Can I use rotisserie chicken?
If you want to save time, you can pre-cook your chicken or use leftover rotisserie chicken to make the dish.
How can I adjust the flavor?
Add in more or less of the spices as per your preference. If you like a kick of heat, sprinkle in some cayenne pepper or red chili flakes to the curry.
How long should I simmer the curry?
If you like a thicker curry, simmer it longer so that the sauce cooks down.
How do I store leftovers?
Once cooled, store leftovers in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months. Thaw it in the fridge overnight if frozen and reheat on the stove over low or in the microwave in intervals. You may need to add a splash of cream to regain the texture.
Can I make chicken korma ahead of time?
Yes. This recipe is delicious the next day as the flavors have had time to set. Once cooled, store it in the fridge overnight then gently reheat it on the stove before you serve it.
★ More Recipes You'll Love ★
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Browse all my easy chicken recipes and Pin your favorites for later!
Chicken Korma
Ingredients
Chicken
- 1 lb diced chicken breast
- 1 onion finely chopped
- 1 teaspoon garlic powder paste or minced works, too
- 1 tablespoon olive oil
Sauce
- 1 teaspoon cumin
- 2 teaspoon garam masala
- ½ teaspoon turmeric
- 1 teaspoon honey
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 ½ tablespoon tomato paste
- 1 ½ cups heavy cream
Garnish
- 4 tablespoon fresh cilantro chopped
Serve with
- 2 cups cooked basmati rice
- 4 pieces naan
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Instructions
- Prepare rice according to package. Let rice cook while you prepare the chicken and curry.
- Season and sear chicken. In a large skillet or frying pan, heat the olive oil over medium heat. Add the chopped onions to the skillet and sauté for 3-4 minutes, or until softened and translucent.Add chicken to the skillet and sprinkle with onion and garlic powder. Cook, stirring for 5-6 minutes, or until browned on all sides.
- Make sauce. Sprinkle ground cumin, garam masala, turmeric, salt, and black pepper over the chicken, and toss to coat.Add honey and tomato paste to skillet. Slowly whisk in heavy cream until the honey and tomato paste dissolves and the sauce is well blended.
- Simmer chicken in sauce. Reduce heat to low and let curry simmer for 10-12 minutes, or until the chicken is cooked through and sauce has thickened slightly.
- Garnish and serve. Once the chicken and curry is ready, spoon it over cooked basmati rice with a side of naan bread. Garnish with fresh cilantro and serve hot.
Notes
- Chicken: I use pre-cut diced chicken breast to save time.
- If using chicken thighs adjust the cooking time accordingly, typically dark meat takes longer. Internal temperature should be 165ºF when done.
- Spices: The combination of garlic powder, cumin, garam masala, and turmeric gives this recipe its rich and aromatic flavor. Don’t be afraid to adjust the spices to suit your taste preferences.
- Sauce option: Heavy cream is the key to achieving the creamy texture of this curry. If you’re looking for a lighter option, you can use coconut milk instead or plain, unsweetened yogurt.
- Make it spicy: Add a pinch of cayenne pepper or red chili flakes to the curry.
- If you like your curry on the thicker side, simmer it for a few extra minutes to allow the sauce to reduce further.
Equipment
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