Description
This Creamy Homemade Chicken Korma is a rich and flavorful Indian-inspired curry made with tender chicken breast cooked in a luscious blend of tomato purée, full-fat yogurt, and coconut cream. Enhanced with aromatic spices like cumin, coriander, garam masala, and turmeric, this dish is perfectly spiced without overwhelming heat. It’s quick to prepare, taking just 30 minutes, and pairs wonderfully with flatbread or steamed rice for a satisfying meal.
Ingredients
Scale
Fats & Oils
- 2 tablespoons ghee or sunflower oil
Produce
- 1 medium onion, chopped
- 3 cloves garlic, minced
- Fresh coriander, for garnish
Meat
- 500 grams chicken breast, cut into bite-sized pieces
Dairy & Refrigerated
- 200 grams full-fat plain yogurt
- 200 ml coconut cream
Pantry & Spices
- 200 grams tomato purée
- Spices: ground cumin, ground coriander, garam masala, mild chili powder, ground turmeric, salt, white pepper (quantity: 1 to 1.5 teaspoons each, adjusted to taste)
Instructions
- Prepare Ingredients: Chop the onion finely and mince the garlic cloves to ensure they blend well into the sauce.
- Sauté Onions and Garlic: Heat the ghee or sunflower oil in a large frying pan over medium heat. Add the chopped onion and cook until it turns a soft golden brown. Stir in the minced garlic and cook for another minute until fragrant.
- Cook the Chicken: Add the bite-sized chicken pieces to the pan and sauté them until the outside turns white and they start to cook through, stirring occasionally to prevent sticking.
- Add Spices: Sprinkle in the ground cumin, coriander, garam masala, mild chili powder, turmeric, salt, and white pepper. Stir well to evenly coat the chicken with the spices, releasing their aroma.
- Add Liquids and Simmer: Pour in the tomato purée, full-fat yogurt, and coconut cream. Mix thoroughly and reduce the heat to low. Let the sauce simmer gently for about 10 minutes, stirring occasionally, until it thickens and the chicken is cooked through.
- Finish and Garnish: For an extra creamy texture, stir in a small amount of double cream during the last 2–3 minutes of cooking. Remove from heat and garnish with freshly chopped coriander before serving.
Notes
- Use ghee for a richer, slightly nutty flavor or sunflower oil for a lighter option.
- Adjust the amount of chili powder to your heat preference; the recipe uses a mild chili powder for subtle spice.
- Double cream is optional but recommended for a richer sauce.
- This dish pairs excellently with naan bread or basmati rice.
- Ground almonds can be added to the sauce for extra texture and flavor if desired.
