If you love rich, fragrant dishes that feel like a warm hug on a plate, then you are in for a treat with this Creamy Chicken Korma Recipe. This dish brings together tender chicken bathed in a luscious sauce made from yogurt, coconut milk, and a harmonious blend of spices. Each bite carries a melody of flavors that is both comforting and exotic, making it a perfect weeknight dinner or a special occasion centerpiece. Once you try this Creamy Chicken Korma Recipe, you’ll see why it’s become a beloved recipe to share with friends and family.
Ingredients You’ll Need
The magic of this Creamy Chicken Korma Recipe lies in its simplicity and balance. Each ingredient plays an essential role, creating layers of texture and such vibrant flavor that it sings. From the warm, earthy spices that awaken your senses to the creamy richness of yogurt and coconut milk, these ingredients meld beautifully together.
- 2 Tbsp light olive oil (or vegetable oil): Provides a neutral base for sautéing and brings subtle richness.
- 1 large yellow onion (finely chopped): Adds sweetness and depth once caramelized.
- 1 ½ lbs chicken breast (tenderloin or trimmed thighs, cut into bite-size pieces): The protein star that soaks up all the delicious sauce.
- 4 garlic cloves (minced): Brings savory punch and aroma.
- 2 tsp minced ginger (about 1-inch piece): Adds a refreshing zing that brightens the dish.
- 2 tsp garam masala: A warm spice blend that defines the korma’s signature flavor.
- 1 tsp ground cumin: Earthy and slightly smoky, grounding the spice mix.
- 1 tsp ground coriander: Light and citrusy, balancing the richness.
- 1 tsp chili powder: Gentle heat that lifts the flavor without overpowering.
- ½ tsp ground turmeric: Gives a beautiful golden color and subtle warmth.
- ½ tsp fine sea salt (plus more to taste): Seasons perfectly, highlighting all the flavors.
- ¼ tsp freshly ground black pepper: A touch of sharpness for complexity.
- 2 Tbsp tomato paste: Deepens the sauce with a tangy sweetness.
- ½ cup plain Greek yogurt (preferably full-fat): Adds creaminess and a slight tang that balances the spices.
- ½ cup canned coconut milk (preferably the cream on top): Brings silky richness and tropical notes.
- ¼ cup almond flour (or 2 Tbsp almond butter or cashew butter, optional): Creates a velvety texture and nutty undertones.
- 1 tsp granulated sugar: Just a hint to round out the acidity and spices.
- ¼ cup heavy whipping cream: An indulgent finishing touch for extra creamy decadence.
- ¼ cup fresh cilantro (chopped, for garnish): Bright, fresh flavor that brings the dish to life visually and taste-wise.
How to Make Creamy Chicken Korma Recipe
Step 1: Sauté the Onions
Start by heating the oil in a large skillet over medium heat. Toss in the finely chopped onion and sauté until it transforms into a soft, golden bed of flavor — this usually takes about 5 minutes. The caramelized onions form the sweet backbone of the dish, so don’t rush this step.
Step 2: Brown the Chicken
Add the bite-sized chicken pieces directly to your golden onions. Cook until the chicken is opaque and no longer pink on the outside, about 5 minutes. It’s okay if the chicken isn’t fully cooked yet; it will continue cooking in the sauce and soak up all those spices.
Step 3: Build the Layers of Flavor
Next, bring in the fragrant aromatics and spices — garlic, ginger, cumin, coriander, garam masala, chili powder, turmeric, salt, pepper, and tomato paste. Stir constantly for 2 minutes until everything is evenly coated and the kitchen smells absolutely irresistible. This step is where the soul of the korma truly emerges.
Step 4: Create the Creamy Sauce
Lower the heat slightly and stir in the creamy elements: Greek yogurt, coconut cream, almond flour, and sugar. Bring everything to a gentle boil, then reduce heat and let it simmer uncovered for 8 to 10 minutes. This slow simmer allows the chicken to cook through fully while the sauce thickens to luscious perfection.
Step 5: Finish with Heavy Cream
As the sauce reaches your desired thickness, swirl in the heavy cream then bring the korma back to a gentle simmer. Remove the skillet from heat and taste-test, adding a little extra salt if needed. This final step elevates the richness, giving you that silky, dreamy sauce that clings beautifully to every chicken piece.
Step 6: Serve and Garnish
Plate your Creamy Chicken Korma Recipe over fluffy white rice or your favorite grain, then sprinkle with freshly chopped cilantro for a burst of color and freshness that cuts through the richness of the sauce. This simple garnish makes your dish look and taste restaurant-worthy.
How to Serve Creamy Chicken Korma Recipe
Garnishes
Fresh cilantro is the classic finishing touch thanks to its bright, herbal notes. If you want to add a bit more texture, consider a handful of toasted slivered almonds for a subtle crunch that pairs beautifully with the creamy sauce.
Side Dishes
The rich and creamy korma pairs perfectly with fragrant basmati rice or warm, buttery naan bread. If you want to lighten things up, serve alongside a crisp cucumber raita or a simple salad dressed with lemon and mint to add a refreshing contrast.
Creative Ways to Present
To make your meal a feast for the eyes, serve the korma in a colorful ceramic bowl, sprinkle with edible rose petals or pomegranate seeds for pops of color, and don’t forget a wedge of lime on the side to squeeze over for an unexpected citrus zing!
Make Ahead and Storage
Storing Leftovers
This Creamy Chicken Korma Recipe keeps beautifully in an airtight container in the refrigerator for up to three days. The flavors continue to meld, making the leftovers even more delicious.
Freezing
If you want to keep it longer, freeze the korma in a freezer-safe container for up to 2 months. Make sure to leave some headspace for expansion and thaw overnight in the fridge before reheating.
Reheating
Reheat gently in a saucepan over low heat, stirring occasionally, so the sauce stays creamy and doesn’t separate. Adding a splash of water or cream can help revive the sauce’s consistency if it thickens too much during storage.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs tend to stay more tender and juicy, which works wonderfully in this Creamy Chicken Korma Recipe. Just make sure to trim any excess fat for the best texture.
Is there a substitute for almond flour?
If you don’t have almond flour, you can use cashew butter or almond butter to keep the nutty creaminess. If nuts are a concern, omit this ingredient but expect a slightly less rich texture.
How spicy is this Creamy Chicken Korma?
This recipe has a gentle kick thanks to chili powder, but it’s mostly warm and aromatic rather than hot. You can adjust the chili to your heat preference or omit it for a milder sauce.
Can I make this recipe dairy-free?
Yes! To make it dairy-free, skip the Greek yogurt and heavy cream and replace with full-fat coconut yogurt and more coconut milk or coconut cream. The dish will still be creamy and flavorful with a tropical twist.
What can I serve instead of rice?
Apart from white rice, this korma is fantastic over quinoa, cauliflower rice, or even buttered noodles for a creative spin. Each option brings a slightly different texture but the sauce remains the star.
Final Thoughts
This Creamy Chicken Korma Recipe is one of those dishes that feels like a special celebration no matter the day. Its perfect balance of spices and creamy richness makes it a favorite to come back to again and again. I can’t wait for you to make it, share it, and enjoy every fragrant, silky bite with the people you love.
Print
Creamy Chicken Korma Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Description
This Chicken Korma recipe is a creamy and flavorful Indian-inspired dish featuring tender chicken pieces cooked in a rich sauce made from yogurt, coconut cream, and aromatic spices. Perfectly spiced with garam masala, cumin, coriander, and a touch of chili, the korma is balanced with almond flour and a splash of heavy cream for extra richness. Ready in just 30 minutes, this comforting dish is ideal for a weeknight dinner served over white rice and garnished with fresh cilantro.
Ingredients
Main Ingredients
- 2 Tbsp light olive oil (or vegetable oil)
- 1 large yellow onion (finely chopped)
- 1 ½ lbs chicken breast (tenderloin, or trimmed thighs, cut into bite-size pieces)
- 4 garlic cloves (minced)
- 2 tsp minced ginger (about 1-inch piece of ginger)
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp chili powder
- ½ tsp ground turmeric
- ½ tsp fine sea salt (plus more to taste)
- ¼ tsp freshly ground black pepper
- 2 Tbsp tomato paste
Sauce Ingredients
- ½ cup plain Greek yogurt (preferably full-fat)
- ½ cup canned coconut milk (preferably the cream on top)
- ¼ cup almond flour (or 2 Tbsp almond butter or cashew butter, optional)
- 1 tsp granulated sugar
- ¼ cup heavy whipping cream
Garnish
- ¼ cup fresh cilantro (chopped, for garnish)
Instructions
- Saute Onions: Set a large skillet over medium heat and add 2 tablespoons of oil. Add the finely chopped onions and sauté until they become soft and golden, which should take about 5 minutes.
- Cook Chicken: Add the bite-sized chicken pieces to the skillet and sauté until the chicken is no longer pink on the outside, approximately 5 minutes. The chicken does not need to be fully cooked at this step.
- Build Flavor: Stir in the minced garlic and ginger, then add the ground cumin, coriander, garam masala, chili powder, turmeric, salt, black pepper, and tomato paste. Cook for another 2 minutes while stirring constantly, ensuring the chicken is well coated in spices and the mixture becomes fragrant.
- Make the Sauce: Add the Greek yogurt, coconut cream, almond flour (or nut butter if using), and sugar to the skillet. Stir to combine all ingredients. Bring the mixture to a light boil, then reduce the heat to low and let it simmer uncovered for 8 to 10 minutes. Stir occasionally until the chicken is fully cooked and the sauce thickens to your desired consistency.
- Finish Sauce: Stir in the heavy whipping cream and allow the sauce to return to a gentle simmer. Remove the skillet from heat and adjust the seasoning with additional salt if needed (about ¼ teaspoon extra is recommended).
- Serve: Serve the chicken korma hot over cooked white rice if desired. Garnish with chopped fresh cilantro before serving for added freshness and color.
Notes
- Almond flour or nut butter is optional but adds a rich texture and nuttiness to the sauce.
- The coconut cream from canned coconut milk provides extra creaminess, so use the cream layer if possible.
- Adjust chili powder to your preferred spice level.
- Serve with basmati rice or naan bread for a complete meal.
- This recipe can be made with chicken thighs for more flavor and moisture.
- To make it gluten-free, ensure the tomato paste and spices are certified gluten-free.
