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 easy korma is the curry recipe that gets made most often in the Effortless Foodie house. The kids love it, the adults love it, and even toddlers love it!
It's not spicy at all, but it's fragrant, rich, and warming, as well as being totally delicious!
You can use diced fresh chicken breasts or leftover cooked chicken (it's perfect for Mondays after a Sunday roast!). I give the instructions for both in the recipe card.
👩🍳 Love mild curries? Try my easy chicken pasanda recipe too!
Jump to:
✔️ Why you'll love this recipe!
Here's why this is the best chicken korma recipe!
- Mild kid-friendly chicken curry.
- Quick and easy to make.
- Use leftover roast chicken.
- Freezer-friendly.
- A great way of introducing children to curry.
🛒 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 velvety smooth creamy finish. You could swap for coconut milk 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.
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.
💭 Expert tips
I recommend using a mini chopper* (*affiliate link) 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 (something like 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!
Don't forget to subscribe to the newsletter to stay up to date with what's cooking in the Effortless Foodie kitchen! You can also follow me on Facebook, Twitter, and Instagram too!
Recipe
Easy Chicken Korma
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
Notes
- 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.
Danielle
I am a huge fan of chicken korma. I love how easy you made this. Such a yummy recipe!
Toni
This is so perfect for weeknight meals! Easy to make and tastes really good!
Tavo
the recipe was very easy to make indeed! i loved the addition of turmeric, it gave it a lovely flavor and color.
Claudia Lamascolo
love the flavors of mango and with chicken sounds like a winner for sure
Tara
This dish is crazy good with naan bread! Just the right amount of herbs and spices.