Description
This Delicious Chicken Korma recipe delivers a rich, creamy, and fragrant curry using simple supermarket ingredients. Tender chicken thighs are marinated in yogurt and spices, then gently fried and simmered in a luscious coconut cream and ground almond sauce, finished with a touch of yogurt for added creaminess. Perfectly balanced with warming spices like garam masala, cardamom, and cinnamon, this comforting dish is ideal for a flavorful meal that’s both satisfying and easy to prepare.
Ingredients
Scale
Marinade
- 160g / 2/3 cup full fat Plain Yoghurt
- 1 tbsp Lemon Juice
- 1 tbsp finely grated/minced Fresh Ginger
- 2 cloves Garlic, finely grated/minced
- 1 tsp Salt
- 1 tsp Turmeric
- 1 tsp Ground Coriander
- 1 tsp Garam Masala
- 640g / 1.4lb boneless skinless Chicken Thighs, diced into large bite-sized pieces
Cooking
- 2 tbsp Vegetable Oil, or as needed
- 1 large White Onion, finely diced
- 1 tbsp finely grated/minced Fresh Ginger
- 2 cloves Garlic, finely grated/minced
- 1 tsp Ground Coriander
- 1/2 tsp Turmeric
- 1/2 tsp Garam Masala
- 1/4 tsp Ground Cardamom
- 1/4 tsp Ground Cinnamon
- 1/8 tsp Ground Cloves
- 240ml / 1 cup Chicken Stock
- 500g / 18oz full fat Coconut Cream
- 3 tbsp Ground Almonds
- 2 tbsp Granulated Sugar
- 1/2 tsp Salt
- 1 tbsp full fat Plain Yoghurt, at room temperature
Instructions
- Marinate the chicken: In a large mixing bowl, whisk together all the marinade ingredients except the chicken. Add the diced chicken thighs and mix well to coat fully. Cover tightly and refrigerate for 3 to 24 hours, preferably towards the longer end for deeper flavor. Remove from the fridge 30 minutes before cooking to come to room temperature.
- Fry the chicken: Heat 1 tablespoon of oil in a large pan over medium-high heat. Using tongs, place half the chicken pieces spaced out in the pan. Fry until the bottom is lightly charred, then flip and cook until the other side is charred and the chicken is cooked through—about 3 minutes per side. Remove to a bowl and set aside. Repeat with the remaining chicken, adding more oil if needed. Keep the leftover marinade.
- Sauté aromatics and spices: Reduce heat to medium and add more oil if necessary. Add the finely diced onion and gently fry until soft and golden. Stir in garlic, ginger, ground coriander, turmeric, garam masala, cinnamon, cardamom, and cloves. Fry for about one minute until fragrant.
- Add liquids and thicken sauce: Pour in chicken stock and coconut cream, stirring quickly to combine (the coconut cream may split initially but will rebind). Stir in ground almonds and scrape in leftover marinade from the bowl. Simmer gently for 6-8 minutes to thicken the sauce slightly.
- Blend the sauce: Turn off the heat and wait for bubbling to subside. Carefully transfer the sauce to a blender and pulse until smooth and creamy.
- Simmer chicken in sauce: Pour the blended sauce back into the pan. Stir in salt and sugar, then add the cooked chicken pieces along with any resting juices. Bring to a gentle simmer and cook for 18-20 minutes, allowing the sauce to thicken and flavors to meld.
- Finish and serve: Turn off the heat and let bubbling subside. Stir in the remaining tablespoon of room temperature yogurt to add creaminess. Adjust seasoning with extra salt or sugar if desired. Serve hot and enjoy your delicious chicken korma!
Notes
- This homemade chicken korma uses easily accessible supermarket ingredients for a perfectly creamy and flavorful curry.
- Marinating the chicken for longer enhances the depth of flavor and tenderness.
- Using boneless, skinless chicken thighs provides juicy, tender pieces that hold up well during cooking.
- Ground almonds add natural thickness and nuttiness to the sauce, but can be omitted if allergic.
- Full fat coconut cream ensures richness; avoid light coconut milk for best texture.
- Gently frying spices in oil helps release their essential oils, intensifying the dish’s fragrance.
Nutrition
- Serving Size: 1 serving
- Calories: 770 kcal
- Sugar: 10.39 g
- Sodium: 1053 mg
- Fat: 60.61 g
- Saturated Fat: 46.844 g
- Unsaturated Fat: 9.642 g
- Trans Fat: 0.033 g
- Carbohydrates: 24 g
- Fiber: 4.5 g
- Protein: 39.39 g
- Cholesterol: 156 mg
