This Chicken Korma is rich and gently spiced, with tender chicken in a velvety sauce that's perfect for scooping up with warm naan or spooning over fluffy rice.
This is one of those meals that always gets a warm welcome when I put it on the menu plan for dinner. It's mild and creamy, which makes it a favorite with kids, but it still has enough flavor to keep the grown-ups happy, too.
This version uses easy-to-find ingredients and comes together in under an hour, which makes it ideal for busy weeknights when you want something a little special without too much effort.
If you're craving something creamy, comforting, and full of flavor, Chicken Korma is always a good idea!
Ingredient Notes
These notes are here to help make this recipe a success; they cover some but not all ingredients. For a complete ingredient list, check out the recipe card below.
Chicken thighs: I prefer chicken thighs as they stay tender and juicy in this recipe.
Onions: I use a regular brown onion, but white or yellow onions also work.
Sugar: This adds a hint of sweetness to curry, similar to takeout korma. You can use white or brown sugar.
Garlic: The recipe uses 4 cloves, but we should always measure garlic with our hearts, so feel free to adjust this to suit your taste.
Ginger: I buy fresh ginger and keep it in a ziplock bag in the deep freeze. It freezes well, and you can use a microplane to grate it straight from frozen. No need to even peel it.
Tomato passata: This is a smooth tomato sauce similar to pureed tomatoes. You can use either; just make sure it is smooth and unsalted.
Almond butter: This gives the lovely nutty taste that we associate with a korma and also adds another level of creamy richness. I usually buy smooth-roasted almond butter.
Cream: You want to use heavy cream, whipping cream, double cream, or thickened cream for this recipe. Thinner creams will make your sauce runny.
Yogurt: I use reduced-fat Greek yogurt. But any thick yogurt will work.
Recipe Tips
We've tested this recipe at least 3 times to ensure it works well for you. Have a look at our tips for getting the best dish you can!
- Unless you have very old, dry ginger with thick skin, there is no need to peel your ginger. If you are using a microplane or fine grater, the ginger and skin grate perfectly.
- Cut the chicken into large chunks; you want them to stay juicy in the curry.
- I like to mix the spices together in a small bowl before I start; this way, it is easy to coat the onions in mixed spices.
- Cook the onions over medium-low heat. You want them to get very soft with a deep golden color without burning.
- The curry is cooked, covered at the start, and then uncovered. This helps to develop the flavors first and then thicken the sauce. If you find it is getting too thick, you can add more water but don't add too much. The cream and yogurt will create extra sauce at the end of the cook.
Why You'll Love This Chicken Korma
I developed this recipe for the kids. They love butter chicken, but I like to mix it up with our meals. I wanted something rich and creamy with lots of flavor but very little heat. This Chicken Korma fits the bill perfectly. The addition of almond butter instead of ground almonds or chopped almonds gives it a rich, creamy texture. The inspiration came from Jon Watts, who uses peanut butter in his Thai curries. It was a hit with the kids, and I think you will love it too!
- It is full of flavor but has no heat to it.
- It is easy to make at home, and all the ingredients are readily available in even a small grocery store.
- Leftovers keep so well in the refrigerator or freezer. I like to use a freezer-safe container, add some rice to one side and korma to the other. That way, it is all frozen together and perfect for those busy nights when you don't have time to think!
Recipe Adaptations
These are all just suggestions and things that have worked in our test kitchen, but it is your dinner, so adapt it to suit your family. That is the beauty of cooking; we can all create our own delicious meals.
- This is a mild yet full-flavored curry. For a kick, you can add cayenne pepper, red pepper flakes, or chopped red chilies.
- To add extra veg to the curry, add peas or chopped green beans for the last few minutes of cooking. Or stir through baby spinach right at the end.
- To bulk out the meal, you could add a can of drained and rinsed chickpeas to the sauce when you add the cream and yogurt.
- Use coconut cream or coconut milk instead of cream and yogurt. It gives a slightly different flavor but still works beautifully with the spices.
FAQ'S
Some of the questions that our testers have asked. If you have any other questions, please drop us a comment below, and we'll get back to you as soon as we can.
Yes, Chicken Korma is a great make-ahead meal. The flavors get even better after a rest. Complete the recipe up until the end of step 5, and then store it in the fridge for up to 3 days. Reheat gently on the stove, and then add the cream and yogurt as directed in Step 6.
Absolutely. Let it cool completely, then transfer to an airtight container and freeze for up to 3 months. Defrost in the fridge overnight and reheat gently until hot.
I like chicken thighs as they stay super juicy, and they are easier to reheat. You can use chicken breast instead of thighs. But I would fry it first, then remove it from the pan while you cook the sauce covered. When you uncover the sauce, add the chicken back into the pan.
No, traditional Chicken Korma is a mild curry. It's gently spiced but not hot, which makes it perfect for families or anyone who prefers less heat.
Yes, you can swap the chicken for paneer, tofu, chickpeas, or veggies like cauliflower and sweet potato. Just adjust the cooking time so everything is cooked through.
You can, but the flavor might be different depending on the brand. This recipe builds the flavor from scratch using pantry spices, which gives you more control and a fresher taste. They are all spices that you should be able to find in your local grocery store.
No stress. If you're missing one or two, it'll still taste great. The beauty of home cooking is making it work with what you've got. You can also use a mild curry powder in a pinch.
Definitely. You can use coconut milk to keep things creamy without the dairy.
Honestly, I won't tell if you don't. That creamy, spiced sauce is seriously hard to resist. Just make sure the chicken is cooked!
Look, technically, yes, as this does serve 4-6 people. But if you happen to keep a little container hidden at the back of the fridge for "leftovers," I fully support you.
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Cooking Chicken Korma for kids
Chicken Korma is already an excellent pick for kids because it's naturally mild and creamy, with no fiery heat.
If your kids are a bit picky with textures, dice the chicken into smaller pieces so it's easier to chew. Alternatively, you can cook the chicken thighs whole in the curry, then remove them, shred them, and add them back into the sauce when you add the cream.
Serve it with naan cut into strips for dipping; even big kids love a dinner they can dip bread into! This is great if you're introducing the curry for the first time, as it allows them to get a little curry flavor with the bread rather than a large spoonful of sauce. But I do find that a crunchy popadom can be a great "spoon"!
If you are having a fun family curry night and pairing your drink with the korma, think about a special drink for the kids.
A Mango Smoothie is mild and sweet, perfect for spiced dishes. Or try Coconut water with a splash of pineapple juice is light and tropical. If your kids love a soda, then try a Sparkling Apple Juice (this is my kids' favorite pairing!)
Serving Suggestions
What to eat with Chicken Korma
Chicken Korma is all about that rich, creamy sauce, so it's perfect with something that can soak it all up. Fluffy basmati rice is a classic choice and is super easy to make.
I think my kids may cry if I didn't serve some warm naan or roti. They are essential for scooping up every last bit of sauce. Garlic Naan is our choice or a spicy Bullet Naan.
If you want to round things out, try adding a side of kachumber salad to balance the richness. And some crispy poppadoms can turn it into a proper curry night feast!
What to drink with Chicken Korma
If you're in the mood for wine, this Korma pairs beautifully with aromatic whites. Look for a slightly off-dry Riesling or a fruity Pinot Gris. Both have enough body to stand up to the creamy sauce while offering a gentle sweetness that balances the spices. My favorite option is a Gewürztraminer; I enjoy the floral notes and think it balances beautifully with the spices and rich sauce.
If you prefer red, go for something light and low in tannins. A Pinot Noir served slightly chilled can work really well, or try a Gamay for its fruity, easygoing style. Avoid bold, heavy reds-they can clash with the gentle flavors of the curry.
Beer is a classic match for curry. A crisp lager or a light wheat beer helps cut through the richness of the sauce, keeping everything feeling fresh. For something with a bit more flavor, a mild pale ale or a Belgian-style blonde can be a fun choice, too.
If you're looking for a midweek non-alcoholic option, consider a sparkling lime and mint soda, ginger beer, or a glass of iced tea with a squeeze of lemon to help cleanse the palate and balance the richness of the korma.
Enjoy x
More Recipes to Try
If you enjoyed this dish, here are a few more recipes I think you'll love! They're all easy, tasty, and perfect for adding to your weekly meal plan.
If you try this Chicken Korma, please leave a 🌟star rating and let me know how it went in the comments below. I really appreciate it, and it helps others to know that the recipe is trustworthy.
Any questions about the recipe? Use the comments section below.
Get the Recipe
Chicken Korma
Ingredients
Spice mix
- 1½ teaspoons garam masala
- 1½ teaspoons ground coriander
- 1 teaspoon sugar (Note 1)
- 1 teaspoon salt
- ½ teaspoon ground cumin
- ½ teaspoon turmeric
- ½ teaspoon ground cardamon
- ¼ teaspoon white pepper
- ⅛ teaspoon ground cinnamon
For the curry
- ¼ cup oil
- 2 onions finely chopped (Note 2)
- 1 teaspoon salt
- 4 cloves garlic minced (Note 3)
- 1 inch ginger grated/minced (Note 4)
- 2 lb chicken thighs chopped
- ½ cup tomato passata (Note 5)
- ¼ cup almond butter
- ¼ cup water
- ½ cup heavy/whipping cream (Note 6)
- ¼ cup yogurt (Note 7)
Instructions
- Mix the spices together in a small bowl and set to one side.1½ teaspoons garam masala1½ teaspoons ground coriander1 teaspoon sugar1 teaspoon salt½ teaspoon ground cumin½ teaspoon turmeric½ teaspoon ground cardamon¼ teaspoon white pepper⅛ teaspoon ground cinnamon
- Heat the oil in a large, heavy-bottomed pan. Add the chopped onions and salt and cook over medium-low heat for 15 minutes until the onions are soft and golden brown.¼ cup oil2 onions1 teaspoon salt
- Stir in the prepared spice mixture and stir to coat the onions.
- Add the minced garlic, ginger, and chopped chicken to the pan, stir well, and cook for 5 minutes.4 cloves garlic1 inch ginger2 lb chicken thighs
- Add the tomato passata, almond butter, and water. Bring to a simmer, then cover and cook on low for 10 minutes. Remove the lid and cook for a further 5 minutes.½ cup tomato passata¼ cup almond butter¼ cup water
- Stir in the cream and yogurt and cook for 3 minutes.½ cup heavy/whipping cream¼ cup yogurt
- Check the seasonings and serve.
Notes
- You can use white or brown sugar.
- I use a regular brown onion, but white or yellow onions also work.
- The recipe uses 4 cloves, but we should always measure garlic with our hearts, so feel free to adjust this to suit your taste.
- I buy fresh ginger and keep it in a ziplock bag in the deep freeze. It freezes well, and you can use a microplane to grate it straight from frozen. No need to even peel it.
- This is a smooth tomato sauce similar to pureed tomatoes. You can use either; just make sure it is smooth and unsalted.
- You want to use heavy cream, whipping cream, double cream, or thickened cream for this recipe. Thinner creams will make your sauce runny.
- I use reduced-fat Greek yogurt. But any thick yogurt will work.
Nutrition
Nutrition is per serving
Iris Baird says
I'm wanting to make this recipe but have a daughter with an almond allergy. Is there something I can use as a substitute for almond butter?
Regards
Iris Baird
Claire | Sprinkles and Sprouts says
Hi Iris,
If it is just almond that your daughter is allergic to, then you could use a unsweetened cashew butter. I have tried that and it worked well.
I am thinking also a natural unsweetened and unsalted peanut butter may work. I haven't tried it, but I think it would work. And it is easier to find and far less costly than cashew butter.
If your daughter can't eat any nuts then I would use coconut cream instead of the milk and yogurt and just skip the nut butter. The flavor would be different but still delicious.
Hope that helps
Cx