Simple chicken korma recipe

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A great recipe and simple to make. Customise it to your own preferences and enjoy!

232 people made this

IngredientsServes: 2

  • 50g (2 oz) butter
  • 2 skinless and boneless chicken breast fillets, diced
  • 1 small onion, chopped
  • 1 clove of garlic
  • 1 chicken stock cube (e.g. Oxo)
  • 1 tablespoon creamed coconut
  • 2 to 4 teaspoons curry powder
  • 1/2 small pot natural yoghurt to serve

MethodPrep:10min ›Cook:30min ›Extra time:20min › Ready in:1hr

  1. Melt butter in a large saucepan until sizzling and add the chicken. Cook over medium heat until browned and no pink is showing. Add onion and garlic to saucepan and cook until soft, around 5 minutes.
  2. Make stock with boiling water as directed on stock cube packet.
  3. Add stock along with all other ingredients to the saucepan, EXCEPT yoghurt, and bring to the boil. Turn down heat until simmering, cover and leave to simmer for 30 minutes.
  4. Remove from heat and stir in the yoghurt. Mix well and enjoy!

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Reviews & ratingsAverage global rating:(23)

Reviews in English (23)

Absolutely gorgeous! Adding to my favourites and definitely making it again.-23 Sep 2010

Just made this tonight and had to review immediately as it was soooo good! I did substitute the yogurt for single cream and added cardamon pods, a handful of dessicated coconut and a lot more garlic! Absolutely delicious and will be a regular weekly meal from now on.-21 Jan 2013

This was great, easy and very tasty. We had it with onion bhajis, vegetable samosas and nan bread and long-grain rice. Can definitely recommend.-13 Dec 2012

Easy Chicken Korma

I have never been good at cooking Indian cuisine. My curries always turn out bland, never enough flavor. For me, Indian food is the hardest food to cook. There are so many spices and flavors, it can be overwhelming. I was so excited the other day when I tried this korma sauce made by Sharwood’s that was in my August Degustabox. It was a first for us, and I was especially thankful to find a delicious sauce that was easy enough for my husband to use on days when I have to work. Just pour it over chopped fresh vegetables and chicken in a pot and let it simmer. Anyone can make chicken korma with this delicious ready-made sauce!

Degustabox is a monthly surprise subscription food box that contains 10-15 food products delivered right to your door. Shipping is free. It is so much fun getting to try new products in my box that I have never seen at the grocery store before. I also get a lot of my recipe inspiration from these new products, like this chicken korma recipe.

What Is Korma?

Korma is a dish that has its roots in North India. The term “korma” translates to “braising”, which is the traditional method used to make this recipe.

It’s very much an incredibly easy and delicious dish, especially when served with freshly chopped chilies and steamed rice.

To make a korma dish, you submerge the meat/vegetables in a thick Korma sauce. Then, sear the meat/vegetables in a pan, add the marinade, and simmer.

The Korma sauce is also fascinating, with fresh aromatic spices blended along with almonds and tomato paste. Then, Greek yogurt is added, to make the sauce creamy, tangy, and help tenderize the meat.

Additionally, other kinds of nuts are great to add if you’re aiming for a bit more nuttiness. We added cashews, and it was amazing.

Recipe Summary

  • 3 tablespoons olive oil
  • 3 tablespoons butter
  • 2 large onions, chopped
  • 6 tablespoons plain yogurt
  • 2 tablespoons mango chutney
  • 4 cloves garlic, minced
  • 2 teaspoons turmeric powder
  • 1 teaspoon red chile powder
  • 2 teaspoons garam masala
  • 2 teaspoons salt
  • 4 boneless skinless chicken breast halves, chopped
  • ⅓ cup sliced almonds

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart baking dish.

Heat oil and butter in a skillet over medium heat. Cook onions in oil until soft.

Place onion, yogurt, mango chutney, garlic, turmeric, chili powder, garam masala, and into the bowl of a food processor. Process into a smooth sauce it should be about the consistency of thick cream. Add a bit of water or yogurt to thin it if needed. Spread chicken into prepared baking dish, and pour the onion sauce over the chicken.

Bake in preheated oven for 30 minutes, or until the chicken is cooked through. Sprinkle sliced almonds over the top, and serve.



I just threw it all in slow cooker without any prep, used a knorr curry pot instead of paste as I couldn't find any. And thickened slightly with cornflour, it tasted amazing and my 18month old loved it x


I didn't bother with the ginger or coriander and I only put half the amount of Almonds as I'm not a fan, it was delicious. It might be useful to say what size slow cooker you have as I had to add water to mine twice as I could smell it starting to burn, I suspect I may have a larger slow cooker. I'm making it again today (minus garlic as I haven't got any) and I'm going to try 350ml chicken stock. I'm hoping it doesn't come out too runny!


I made a veggie version of this, using Quorn 'chicken' pieces. DD aged three and a half wasn't too keen, but she's super-fussy at the moment, so I won't let that affect my rating! Personally I really enjoyed this and will be making it again, even if my daughter won't eat it. I replaced the double cream with natural yoghurt and also threw in a handful of peas. It turned out much drier than what the picture suggests, but this could have been because I was using Quorn instead of chicken. Oh, and I cooked it in a saucepan as I don't have a slow cooker. All in all though - yummy!

Easy chicken korma

1. Fry the onions, garlic, ginger and chilli in the canola oil over a low heat for 2 minutes, or until softened and translucent.
2. Add the korma paste and cherry tomatoes and cook for 2 minutes, then add the chopped tomatoes and coconut milk. Simmer for 10–15 minutes, then season to taste. Add a pinch of sugar if necessary to balance the acidity.
3. Heat the chicken in the curry sauce or in a separate pan. Heat the rice according to package instructions and serve with the curry and poppadoms. Garnish with curry leaves.

Recipe by: Hannah Lewry View all recipes

Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

Simple 5 Ingredient One Pan Chicken Korma Curry Recipe

An easy and quick chicken korma curry recipe: Make this homemade, one pan curry and save money by avoiding the takeaways.

This tasty five ingredient korma makes for a great student meal on its own or serving with rice or naans.

You can make this simple korma recipe with either single or double cream or yoghurt.

The ingredients below will make for two servings.


  • Chicken or turkey fillets, diced E.g. Thighs or breast, about 250g 2
  • Double cream Can also use single cream or yoghurt 300 ml
  • Onion Small onion for two people 1
  • Korma curry paste Or Powder 4 tbsps
  • Rice To serve. Optional.

How to make easy chicken korma curry:

  1. Dice up the chicken/turkey (if not already) and season with salt and pepper. Peel and dice up the onion.
  2. Heat a little oil in a frying pan over a medium-high and add in the onions.
  3. Add in the chicken and cook until the chicken is golden all over (around 5 minutes).
  4. Add in the curry paste and cook for a further 2 minutes.

How To Make Chicken Korma

Step 1: Start by placing onions, tomatoes, serrano peppers, ginger, garlic, cashews, and all the spices in a blender. This is the blender I use.

Step 2: Pour the sauce into your Instant Pot or another electric pressure cooker. Add water to the blender and wash out that blender to get the last bit of goodness out of there. Pour that water into the sauce.

Step 3: Put the chicken into the sauce, and push it down a little so it is mostly covered with the sauce.

Step 4: Cook the chicken at 10 minutes on high presure. Allow the pot to release pressure naturally, and then release all remaining pressure.

Step 5: Remove the chicken, and cut into bite sized pieces. Do not shred! We aren't making tacos here!

Step 6: Add in coconut milk and additional garam masala here. You don't want to cook coconut milk under pressure as it can sometimes seperate leaving a greasy slick on the food. Not attractive.

Step 7: Check out the creamy goodness of that homemade Chicken Korma!

Awadhi Chicken Recipe | How To Make Chicken Awadhi Korma | Chicken Curry Recipe By Smita Deo

Learn how to make Chicken Awadhi With our chef Smita Deo.
Awadhi cuisine has a distinction of its own. The Mughal cooking techniques and the use of fragrant Indian spices make the Awadhi cuisine stand out from the rest in the world of cookery and food. Awadhi cuisine has its origin in Lucknow, Uttarpradesh but highly influenced by Mughlai cuisine. But Awadhi chicken korma is a bit different from Mughlai chicken korma and the spices and nutty flavor makes it all the more authentic recipe.

Awadhi Chicken Ingredients –
3 Tbsp Ghee
2 Bay Leaves
1/2 inch Cinnamon Stick
3 Green Cardamoms
10 Black Peppercorns
5 Cloves
1 Blade Mace
1 Kg Chicken
1 tsp Ginger Paste
1 tsp Garlic Paste
1 cup Yogurt
1 tsp Turmeric Powder
1 Tbsp Red Chilli Powder
1 Tbsp Coriander Seeds Powder
3 Fried Onion Paste
15 Cashew Nuts Paste
5 Green Chillies (slit)
1 tsp Rose Water
1 cup Water
1/2 tsp Green Cardamom Powder
1/4 tsp Mace Powder
2 cloves
1 tbsp Ghee
1 tbsp Cream
1 tbsp Coriander leaves (chopped)


Korma is one of the best known and appreciated Indian curries worldwide. Creamy and fragrant, this dish inherited from the Mughal influence consists of meat marinated in a mixture of spices and then braised in yoghurt and coconut milk.

What is korma?

Korma is an Indian dish of meat braised in a mixture of coconut milk, dahi (yoghurt), water, spices and oilseeds, often almonds or cashews.

The spices used for the dish are usually garam masala, curry powder, cinnamon, cardamom, ground coriander and turmeric.

These elements form the basis of the recipe. However, there are many different korma, depending on the type of meat (chicken, beef, mutton, lamb), spices, and the presence or absence of vegetables.

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In India, korma can be more or less spicy depending on the region where it is cooked. While in the north, it is often sweet and creamy, in the south the locals like it very spicy and rich in tomato.

In the West, and especially in the United Kingdom where it is particularly popular, korma is generally considered a mild curry.

What is the origin of korma?

Etymologically, the term korma comes from the Urdu ḳormā or ḳormah, which means “to braise” or “embers”. This word is itself derived from the Turkish qawirma, which literally means “something fried”. Its name can also be written karma, kormaa, qorma, khorma, or kurma.

It has its roots in the 16th century, in the Mughal era, when the empire had conquered several regions of Central Asia. Today, these territories correspond to India, Pakistan and Bangladesh.

It was one of the typical dishes of Mughal cuisine, and was often prepared for the official dinners of the imperial court. On these occasions, it was called shahi korma, shahi meaning “royal” and indicating a more elaborate and prestigious dish than the everyday korma. It is even said that korma would have been part of the dishes served at the inauguration of the Taj Mahal.

How to prepare korma

The first step to cooking a tasty korma is the marinade. This is very important and will allow the spices to impregnate the pieces of meat and give the taste.

Then comes the braising phase, a process that involves searing the meat, and possibly the vegetables, for a few minutes in a very hot frying pan before simmering it in the coconut milk and yoghurt mixture.

In India, locals also sometimes use the chaunk technique: here, spices are mixed with ghee, a clarified butter, before being added to the meat being braised.

A more traditional and authentic method, although less common today, is to simmer the korma for a long time in a pot over very low heat, itself covered with charcoal to ensure a very homogeneous cooking.

Variants of korma

If the korma found in Western restaurants is more or less always the same, in Central Asia it appears in many variations.

Navratan korma is a popular recipe in northern India, made from vegetables and paneer, an Indian cheese made from buffalo milk. Navratan means 𔄡 jewels”, in reference to the 9 kinds of food traditionally present in its composition.

Native to the Kashmir region, rogan josh is a korma of lamb or mutton.

Eid korma is a dish made from lamb, goat or beef, prepared on the occasion of Eid al-adha, the “feast of sacrifice”, a very important religious event among Muslims. What distinguishes it from the others is the almost total absence of spices, the flavor being based solely on the chosen meat.

Dopiaza, “two onions”, is a korma consisting mainly of onions and meat, to which mango, cranberry or lemon juice is added.

In South India, it is common to add Malabar spinach and dried coconut to the classic korma.

Chicken Korma Recipe (Cashew Curry)

If you don’t like the color of your korma, then add a tiny pinch of turmeric or curcuma.

This will also make your curry yellow. Don’t exaggerate, turmeric and curcuma do have a particular flavor. You don’t want to mess up the korma.

Serve this chicken korma with fluffy rice.

Or how about a couple of freshly homemade chapati flat breads! They are such fun to make, and easy as well. Try it!

Do you love homemade Indian curries?

Then you should also check out my tikka masala chicken! Or how about a classic butter chicken for dinner?