Chicken Korma

This creamy Chicken Korma is mild, rich, and full of flavor. Made with simple ingredients, it's perfect for a cozy night in with a curry at home. Serve it with fluffy rice or naan for a delicious family dinner that feels like a takeaway treat but is quick enough for weeknights.

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Prep Time 10

Cook Time 40

Total Time 50

Course Main

Cuisine Indian

Servings

Calories 580 kcal

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 masala
1½ teaspoons ground coriander
1 teaspoon sugar
1 teaspoon salt
½ teaspoon ground cumin
½ teaspoon turmeric
½ teaspoon ground cardamon
¼ teaspoon white pepper
⅛ 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 oil
2 onions
1 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 garlic
1 inch ginger
2 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 passata
¼ cup almond butter
¼ cup water
Stir in the cream and yogurt and cook for 3 minutes.
½ cup heavy/whipping cream
¼ 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.

Tried this recipe?Let us know how it was!

Nutrition

Nutrition is per serving

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