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    Home » Recipes » Curry

    Easy Chicken Korma Recipe

    Published: May 9, 2022 · Modified: Nov 2, 2022 by Beth Sachs · As an Amazon Associate I earn from qualifying purchases · 7 Comments

    Jump to Recipe Print Recipe

    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!

    Chicken korma with rice.

    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!
    • 🛒 Ingredient notes
    • 🔪 How to make chicken korma
    • 💭 Expert tips
    • 🍴 Serving suggestions
    • 📖 Variations
    • 🥡 Storage
    • ❓ Frequently asked questions
    • 😋 More Indian curry recipes you might like
    • Recipe
    • 💬 Comments

    ✔️ 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

    Ingredients for chicken korma.

    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 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.

    Frying the curry base - onions, garlic and ginger.
    Adding korma paste to the curry.

    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!

    Adding the chicken to the korma.
    Mixing in the chicken stock and ground almonds.

    Five: Stir in the double cream and mix until combined.

    Six: Serve with rice, chapatis, or naan bread, and freshly chopped coriander leaves.

    Finishing the korma with double cream.
    A pan of chicken korma with rice and coriander.

    💭 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.

    Creamy chicken korma in a red pan.

    📖 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.

    Chicken korma with chopped coriander.

    ❓ Frequently asked questions

    What does korma taste like?

    Rich, creamy, nutty, and mild with a hint of sweetness.

    What Indian curry is similar to korma?

    Pasanda is also mild and creamy, like korma, and is suitable for people who don't like a lot of spice.

    Can I use single cream instead of double cream in korma?

    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.

    Chicken korma with a side of basmati rice.

    😋 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

    Chicken korma in a red pan.
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    5 from 11 votes

    Easy Chicken Korma

    An easy chicken korma recipe made with diced chicken breasts (or leftover roast chicken). It's mild, creamy, and ready in just 30 minutes! Perfect for kids!
    Course Main Course
    Cuisine British, Indian
    Keyword chicken korma, easy chicken korma
    Prep Time 5 minutes
    Cook Time 25 minutes
    Total Time 30 minutes
    Servings 4
    Calories 534kcal
    Author Beth Sachs
    Prevent your screen from going dark

    Equipment

    • Chopping Board
    • Knife
    • Mini Chopper
    • Shallow Casserole
    • Wooden Spoon

    Ingredients

    Metric - US Customary
    • 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

    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.
     
    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.
     
    Nutrition:
    The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
     
    Nutrition Facts
    Easy Chicken Korma
    Amount per Serving
    Calories
    534
    % Daily Value*
    Fat
     
    27
    g
    42
    %
    Saturated Fat
     
    9
    g
    56
    %
    Trans Fat
     
    1
    g
    Polyunsaturated Fat
     
    2
    g
    Monounsaturated Fat
     
    7
    g
    Cholesterol
     
    175
    mg
    58
    %
    Sodium
     
    672
    mg
    29
    %
    Potassium
     
    1018
    mg
    29
    %
    Carbohydrates
     
    18
    g
    6
    %
    Fiber
     
    3
    g
    13
    %
    Sugar
     
    10
    g
    11
    %
    Protein
     
    54
    g
    108
    %
    Vitamin A
     
    2808
    IU
    56
    %
    Vitamin C
     
    8
    mg
    10
    %
    Calcium
     
    92
    mg
    9
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Snap a pic and tag @effortlessf00d on Instagram or Twitter

    More Easy Curry Recipes

    • Easy Leftover Chicken Curry Recipe
    • Easy Turkey Mince Curry Recipe
    • Easy Prawn Korma Recipe
    • Easy King Prawn Masala Curry

    Reader Interactions

    Comments

    1. Danielle

      May 09, 2022 at 11:32 am

      5 stars
      I am a huge fan of chicken korma. I love how easy you made this. Such a yummy recipe!

      Reply
    2. Toni

      May 09, 2022 at 12:46 pm

      5 stars
      This is so perfect for weeknight meals! Easy to make and tastes really good!

      Reply
    3. Tavo

      May 09, 2022 at 1:09 pm

      5 stars
      the recipe was very easy to make indeed! i loved the addition of turmeric, it gave it a lovely flavor and color.

      Reply
    4. Claudia Lamascolo

      May 09, 2022 at 1:16 pm

      5 stars
      love the flavors of mango and with chicken sounds like a winner for sure

      Reply
    5. Tara

      May 10, 2022 at 2:16 am

      5 stars
      This dish is crazy good with naan bread! Just the right amount of herbs and spices.

      Reply
    6. Jordan

      November 01, 2022 at 9:18 am

      Could I make this in the slow cooker?

      Reply
      • Beth Sachs

        November 01, 2022 at 12:08 pm

        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!

        Reply

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    Beth Sachs Food Blogger

    Hi, I’m Beth, a Mum of three (and one crazy dog), living in Cornwall, UK. I love creating easy, delicious and fuss-free recipes, perfect for busy families, just like my own.

    More about me →

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