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Chicken korma in a red pan.
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5 from 13 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
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 534kcal
Author Beth Sachs

Equipment

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

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.
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