Easy Homemade Chicken Korma with Flatbread or Rice

Easy chicken korma recipe made with tender chicken breast, creamy coconut sauce, and aromatic Indian spices. Perfect for a quick homemade dinner served with rice or flatbread. Ready in under 30 minutes and great for family meals or meal prep.

A rich, creamy, and mildly spiced chicken korma made with tender chicken breast, aromatic spices, and a luscious coconut and cream sauce. Perfect for a cozy dinner served with rice or flatbread.

Ingredients

For the Chicken Korma:

• 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 (*see note)
• 2 tbsp ground almonds
• 1 tbsp sugar
• 4 tbsp (60 ml) double (heavy) cream

To Serve:

• 2 tbsp freshly chopped coriander (cilantro)
• Boiled rice and/or flatbread (such as chapati or naan)

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Instructions

1. Sauté the Aromatics:
   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.
2. Brown the Chicken:
   Add the chicken pieces to the pan and cook for another 5 minutes, stirring occasionally, until the chicken is sealed and lightly golden.
3. Add the Spices:
   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.
4. Simmer the Sauce:
   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.
5. Finish with Cream:
   Stir in the double (heavy) cream and remove from the heat.
6. Serve:
   Spoon the korma over rice or serve alongside warm flatbread. Garnish with fresh coriander (cilantro).

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Tips

• For extra tenderness, marinate the chicken in yogurt and a pinch of salt for 30 minutes before cooking.
• Use boneless chicken thighs for a juicier texture if preferred.
• Stir frequently during simmering to prevent the sauce from catching at the bottom of the pan.

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Variations and Substitutions

• Dairy-Free Version: Swap yogurt and cream for dairy-free alternatives like coconut yogurt and coconut milk.
• Nut-Free: Omit the ground almonds or replace with sunflower seed meal.
• Spicier Korma: Increase the chili powder or add a chopped green chili.
• Vegetarian Option: Replace chicken with paneer or mixed vegetables like cauliflower and peas.

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FAQs

Can I make this ahead of time?
Yes! Chicken korma tastes even better the next day. Store in an airtight container in the fridge for up to 3 days and reheat gently.

Can I freeze it?
Absolutely. Cool completely, then freeze in portions for up to 2 months. Thaw in the fridge and reheat before serving.

What can I use instead of coconut cream?
You can use canned coconut milk (just the thick part from the top) or even double cream for a richer texture.

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Serving Suggestions

• Serve over steamed basmati rice or with warm chapati, naan, or homemade flatbreads.
• Pair with a side of cucumber raita or mango chutney.
• Add a simple salad or roasted vegetables to round out the meal.

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Why You’ll Love This Recipe

• Creamy and flavorful with just the right amount of spice.
• Quick and easy to make in under 30 minutes.
• Perfect for weeknights or impressing guests.
• Customizable to suit various dietary needs.