Indian Chicken Korma

Indian Chicken Korma

This easy Indian chicken korma is ready in just 30 minutes! Seasoned chicken simmers in a rich, creamy sauce full of warm, aromatic spices. Serve it over rice with your favorite vegetables for a cozy, complete meal that tastes just like takeout—only faster and fresher.

Course Dinner

Cuisine Indian

Recipe Type Chicken, Fall, Healthy Dinner, High-Protein Meals, Meal Prep, Quick Dinner, Rice Dishes, Served Hot, Skillet Dishes, Spring Dinner

Skill Level Easy

Prep Time 5

Cook Time 25

Total Time 35

Servings

Calories 972kcal

Author Angela G.

Equipment

skillet

Ingredients

Chicken

1 lb diced chicken breast or thighs
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

This dish pairs well with cooked peas, cauliflower, or any roasted or steamed vegetable.

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.

Nutrition