An easy chicken korma recipe made with diced chicken breasts (or leftover roast chicken), store-bought korma curry paste, ground almonds, and double cream.
It's mild, creamy, and ready in just 30 minutes! Serve with basmati rice, naan bread, and mango chutney for a delicious kid-friendly curry feast at home!
This simple korma is a go-to curry recipe in the Effortless Foodie household, loved by both kids and adults alike. It's always a hit!
Mild and non-spicy, it's fragrant, rich, and wonderfully warming, making it a truly comforting and delicious dish.
You can use fresh diced chicken breasts or leftover cooked chicken-ideal for repurposing a Sunday roast! Both options are outlined in the recipe card.
👩🍳 Love mild curries? Try my easy chicken pasanda recipe too!
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✔️ Why you'll love this recipe!
- Mild kid-friendly chicken curry.
- Quick and easy to make.
- Freezer-friendly.
🛒 Ingredient notes
Chicken - 4 boneless skinless chicken breast fillets, diced into chunks. You could substitute with 8 boneless chicken thighs. Alternatively, use leftover cooked chicken.
Olive Oil - for frying.
Curry Base - made with finely chopped onion, garlic, ginger, and coriander stalks.
Korma Sauce - made with store-bought korma paste (you can make your own if you have time), turmeric, chicken stock, and ground almonds (almond meal).
Mango Chutney - adds a lovely sweetness, or replace with 1 teaspoon of caster sugar (brown sugar also works).
Double Cream (heavy cream) - for that smooth creamy finish. You could swap for coconut milk or coconut cream if you prefer.
Salt and Pepper - for seasoning.
Coriander Leaves - to garnish.
🔪 How to make chicken korma
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Heat the olive oil in a shallow casserole or frying pan and cook the finely chopped onions, garlic, ginger, and coriander stalks on a medium heat for 3-4 minutes until soft.
Two: Stir in the korma paste and turmeric.
Three: If using fresh diced chicken breasts, add them to the pan now and cook on a high heat until they have changed colour.
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Four: Mix in the ground almonds, chicken stock, and mango chutney and season with salt and pepper. Turn the heat to low and simmer for 12-15 minutes.
If using leftover cooked chicken pieces (you'll need at least 450g), add this now!
Five: Stir in the double cream and mix until combined.
Six: Serve with rice, chapatis, or naan bread, and freshly chopped coriander leaves.
Top Tip
I recommend using a mini chopper or food processor to finely chop the onion, garlic, ginger, and coriander stalks. It means the korma sauce will be smooth and velvety, and perfect for fussy kids.
🍴 Serving suggestions
Serve the chicken korma with rice (plain basmati or pilau rice), naan bread, and poppadoms.
I often serve a veggie curry, like this chickpea and spinach curry, alongside it.
📖 Variations
- Swap the double cream for coconut milk, coconut cream, or Greek yogurt.
- A squeeze of lemon juice at the end of cooking helps to cut through the richness of the cream.
- If your kids don't mind a bit of spice, add half a teaspoon of chili powder at the same time as the turmeric.
- Add a bay leaf to the simmering sauce for extra flavour.
- Make a homemade korma paste using whole spices (you'll need cardamom pods, cinnamon stick, bay leaves, tomato puree (tomato paste), garam masala, coriander seeds, desiccated coconut, and cumin seeds).
- Garnish the finished dish with toasted cashew nuts.
- Add a pinch of red pepper flakes to the adult portions for extra heat.
- Swap the chicken for lamb or beef.
🥡 Storage
Store - Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Reheat - Microwave until piping hot.
Freeze - Allow the curry to cool, then place it in a freezer-safe container and freeze for up to 3 months. Defrost in the fridge before reheating in the microwave.
❓ Frequently asked questions
Rich, creamy, nutty, and mild with a hint of sweetness.
Pasanda is also mild and creamy, like korma, and is suitable for people who don't like a lot of spice.
Yes, you can substitute double cream for single cream. It's best to take the curry off the heat first before stirring the single cream in.
😋 More Indian curry recipes you might like
- Chicken Pathia
- Turkey Mince Curry
- Prawn Korma
- Prawn Masala
- Chicken Rogan Josh
- Courgette Curry
- Lamb Tikka Masala
- Prawn Bhuna
Don't forget to check out all of my easy curry recipes on the blog!
You might also like to try this delicately spiced chicken and apricot tagine!
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Recipe
Easy Chicken Korma
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Equipment
- Chopping Board
- Knife
- Wooden Spoon
Ingredients
- 1 tablespoon Olive Oil
- 1 Onion finely chopped
- 3 Garlic Cloves finely chopped
- 1 tablespoon Fresh Ginger finely chopped
- 1 tablespoon Coriander Stalks finely chopped (reserve leaves for garnish)
- 4 tablespoon Korma Paste
- 1 teaspoon Turmeric
- 4 Chicken Breasts diced (or use leftover roast chicken)
- 300 ml Chicken Stock
- 2 tablespoon Mango Chutney
- 50 g Ground Almonds
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- 100 ml Double Cream
- 1 tablespoon Coriander leaves finely chopped
Instructions
- Heat the olive oil in a shallow casserole or frying pan and cook the finely chopped onions, garlic, ginger, and coriander stalks on a medium heat for 3-4 minutes until soft.1 tablespoon Olive Oil, 1 Onion, 3 Garlic Cloves, 1 tablespoon Fresh Ginger, 1 tablespoon Coriander Stalks
- Stir in the korma paste and turmeric and cook for 1 minute.4 tablespoon Korma Paste, 1 teaspoon Turmeric
- If using fresh diced chicken breasts, add them to the pan now and cook on a high heat until they have changed colour.4 Chicken Breasts
- Mix in the ground almonds, chicken stock, and mango chutney and season with salt and pepper. Turn the heat to low and simmer for 12-15 minutes.If using leftover cooked chicken pieces (you'll need at least 400g), add this now!300 ml Chicken Stock, 2 tablespoon Mango Chutney, 50 g Ground Almonds, ½ teaspoon Salt, ¼ teaspoon Black Pepper
- Stir in the double cream and mix until combined.100 ml Double Cream
- Garnish with coriander leaves.1 tablespoon Coriander leaves
Danielle says
I am a huge fan of chicken korma. I love how easy you made this. Such a yummy recipe!
Toni says
This is so perfect for weeknight meals! Easy to make and tastes really good!
Tavo says
the recipe was very easy to make indeed! i loved the addition of turmeric, it gave it a lovely flavor and color.
Claudia Lamascolo says
love the flavors of mango and with chicken sounds like a winner for sure
Tara says
This dish is crazy good with naan bread! Just the right amount of herbs and spices.
Jordan says
Could I make this in the slow cooker?
Beth Sachs says
Hi Jordan. I would try my slow cooker chicken curry (https://www.effortlessfoodie.com/slow-cooker-chicken-curry/), which has been developed specifically for slow cooking. It's really mild like a traditional korma!
Fiona says
This was truly great! I followed the recipe Snd wow I was so impressed! It is on my regular list!