Mild and creamy with just a touch of spice, this Easy Chicken Korma is perfect for kids and those who don’t like their curries too hot. This simple curry recipe is very easy to make and takes just 25 minutes – ideal for busy weeknights!
When I first made this recipe, I did some research into the key ingredients in a chicken korma, as I wanted to make my recipe as authentic as possible (whilst still being quick and easy!), and discovered there really is no such thing as an authentic chicken korma. There are so many different variations!
However, what they all seemed to have in common was light, aromatic spicing and a creamy nutty sauce. So that is what I have aimed to achieve with my easy peasy take on chicken korma.
One of the things I was particularly conscious of is when creating my Easy Chicken Korma was that not everyone has a cupboard full of different spices like I have!
A lot if the chicken korma recipes I read when developing my own involved half a dozen spices or more and that for me just isn’t what Easy Peasy Foodie is all about.
I know a long list of ingredients you don’t have can be a big turn off with curry recipes. However, I discovered that most of the spices commonly found in chicken korma can be found in Tesco Garam Masala, so I used that, and the only other spice I added was turmeric, which for me is essential in a korma.
The other thing I was conscious of was that chicken korma can be very rich and unhealthy – some of the recipes I looked at had coconut milk, full-fat yogurt AND cream in them, which I really feel is over the top!
For me just using coconut milk in this curry works fine – enough nutty creaminess, without a total calorie overload. Plus I like using coconut milk as it is rich in vitamins and minerals.
To add a bit more nuttiness and thicken the sauce, I’ve added some ground almonds too.
The result is a light, fragrant curry, which is creamy but not overly rich and best of all is quick and easy to make and tastes delicious. My kids really liked this chicken korma, and they are not always big fans of curry – they often find it too spicy.
This is definitely a good “beginner” curry. In fact, I have not used chilli at all in this recipe, so it is a very mild curry, but feel free to add in some fresh or dried chillies if you like a bit of heat.
I like to serve this curry with plain basmati rice and/or some naan breads.
If you want to be a bit more adventurous, this would go brilliantly with my Easy Peasy Pilau Rice and a simple Indian style salad.
My favourite wine match for this curry is a French or Chilean Viognier…though my husband would always say a beer goes best with curry 😀
Easy Chicken Korma
Ingredients
- 2 tablespoons olive oil
- 1 onion sliced
- 750 g skinless chicken breast or thigh chopped into 2cm chunks
- 2 cm piece of ginger grated
- 2 garlic cloves grated or crushed
- 1 teaspoon turmeric
- 2 teaspoons garam masala
- 400 ml tin coconut milk
- 3 tablespoons ground almonds
- 1 tablespoon coriander chopped (plus extra for garnish)
Method
- Put the olive oil in a wide, deep saucepan and add the sliced onions. Cook on a low heat, covered with a lid, for 5 minutes until the onions are soft but not brown.
- Take the lid off and add the chunks of chicken. Turn the heat up to medium-high and cook for 5 minutes until golden brown, stirring occasionally.
- Turn the heat down and add the grated ginger and garlic together with the turmeric and garam masala. Cook for 2 minutes, stirring occasionally.
- Add about ¾ of the coconut milk, bring to the boil and then turn down and gently simmer for 10 minutes. If you find the curry becomes too dry you can add the rest of the coconut milk.
- After 10 minutes, add the ground almonds and chopped coriander and cook for 1 more minute, then serve with rice and garnish with a little more chopped coriander.
Need more curry inspiration? Check out my collection of Easy Peasy Curry Recipes
Love chicken? Check out my collection of Easy Chicken Dinners…
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I am linking this up to Brilliant Blog Posts, Cook Blog Share, Cook Once Eat Twice, Free From Fridays and Recipe of the Week.
Ooh how easy it that Eb, and delicious as well! I think I may suggest trying this when I visit my folks tomorrow!
A close friend & I would often visit a curry house in the next town (not the sort you go to after a skin full of beer I hasten to add 😉 ) before she moved down to London to marry. The curries were fabulous and a world apart from those made for the western pallet. It’s interesting how we buy curry dishes (and other types of cuisine) here in the west which the families of those cultures never make. #cookblogshare
Angela x
Thanks, Angela! It really is super easy. And probably quicker than ordering a takeaway…and much healthier! Yes, I know what you mean…I’ve never visited India, but I’ve been told, by friends who have, that the cuisine there is totally different to what we have in typical Indian restaurants over here. I’ve recently read Rick Stein’s book on Indian cuisine and I’ve loved learning about ‘real’ Indian food. It was what inspired me to develop an easy chicken korma. 🙂 Eb x
This sounds Devine and is making my mouth water. I am definitely going to try this when I am back on my feet x #brilliantblogposts
Thanks Catie, it does taste pretty good! Let me know how it goes if you try it! Eb x
This looks great and I love how you’ve made it a bit healthier by just using coconut milk. My kids would love this too so must try it soon! Thanks for linking up to #CookBlogShare
Thank you, Mandy! I do try to make things healthier where I can…especially when I don’t see the benefit of making them unhealthy! I wasn’t quite sure adding cream and / or yogurt to my curry would actually have made it taste nicer…it tasted good already! My kids thought this was great…hope yours do too! Eb x
Oh gosh I love a good chicken korma! And I’m with you on the coconut milk – so good and you don’t need to add extra cream! Love that you added ground almonds too. 🙂
Aw, thanks Sarah! Glad you agree with me about the cream…coconut milk AND cream just seems over the top to me! Chicken Korma is definitely one of my favourites…so simple and yet so delicious! Thanks for commenting! Eb x
Unfortunately I found this dish to be very bland. Won’t be making it again.
I’m so sorry to hear this, Tim! I am always disappointed when my readers are disappointed – I never want anyone to have a bad dinner!! I do admit this is very much a mild and creamy ‘entry level’ curry…designed for children and those who don’t like a lot of spice. If a spicier and more flavoursome is what you are after can I suggest my Chicken Rogan Josh or my Chicken Jalfrezi? Alternatively if you still want the creamyness, but just more spice, you could adapt this recipe by adding in a teaspoon of chilli flakes and a teaspoon of ground cumin at the same time as you add the other spices. You could also add in an extra teaspoon of garam masala. This would definitely boost the flavour, whilst still remaining creamy and korma like. Do let me know how you get on! And thank you so much for taking the time to give me feedback. I hope your next curry is a much better experience Eb 🙂
Hi! I just wanted you to know that I’ve updated the recipe description, so now it’s a little clearer that this is a mild and creamy ‘entry-level’ curry. Eb 🙂
Same here. Actually tried the recipe and very disappointed, hardly any taste, way too bland! Had to add lots of other spices in the end! Will never use this recipe again.
I’m sorry to hear that you didn’t enjoy this recipe. As I said to Tim in my earlier comment and as I make clear in my post, this is very much a mild and creamy ‘entry level’ curry…designed for children and those who don’t like a lot of spice. If a spicier and more flavoursome curry is what you are after I suggest you try my Chicken Rogan Josh or my Chicken Jalfrezi. Alternatively if you still want a creamy korma-like curry, but with more spice, you could use this recipe but add in a teaspoon or two of chilli flakes and a teaspoon of ground cumin at the same time as you add in the other spices. You could also add in an extra teaspoon of garam masala. Hope this helps! Eb 🙂
Chicken Korma is my children’s favourite dinner! I have all the ingredients in the fridge to make it tomorrow 🙂 I tend to add a tablespoon of ready-made korma paste to add flavours. Do you think that’s not necessary? Other than that, I use the same ingredients as you +1/2 stock pot (with no measuring – I just chuck it all in!). I’m now wondering whether I should attempt it without the paste tomorrow…. You tell me! 🙂 Thanks for joining in with #FreeFromFridays.
It’s one of my kids’ favourites too. I think it depends on the flavour you are after and how much you mind using processed foods. I try as much as I can to make things from scratch and avoid ready made pastes and stock (though I’m no saint, I do use them sometimes! And there are some very good brands out there now, which don’t have lots of additives) This curry is very mild and subtly spiced and perfect for those who don’t want too much heat or spice. If you want a korma with a bit more ooomph then the paste/stockpot route may be the one to go for! I’d love to know what you think if you do try my recipe 🙂 Eb x
Your Chicken Korma is exceptional. I made it a few weeks ago and the family loved it. It’s one of my once a fortnight dishes now. Inexpensive to make, not too many ingredients & totally satisfying for all the family. It doesn’t get any better! Ticks all the boxes in my household! When I make it for my nut allergic daughter, I just leave out the ground almonds.
Also, I did the leftover Lamb Korma recipe a couple of days ago with some roast leg of lamb leftover from the previous day. Superb, and every bit as tasty as expected. Makes a nice change from Shepherd’s Pie… which we love too, but Lamb Korma makes a lovely change.
Thank you so much for this lovely comment! It is always nice to hear that my recipes are being enjoyed…but even nicer to hear you love it so much you’ve added it to your fortnightly meal plan! I love those ‘tick all the boxes’ recipes…my aim is to fill this website with lots of them! Eb 🙂
I do love a korma but I’ve never made one from scratch. Looks really easy.
It’s honestly a doddle – or at least done my way it is! 😀 If you love korma, you should definitely try it!! Eb x
It looks so delicious and as my children love mild curries it’s definitely one I should try and make. Thanks so much for sharing with #CookOnceEatTwice!
Thanks Corina. Same here – so long as it’s not too hot my kids enjoy curries a lot…and they are so easy to make (well, at least the way I make them!) Do let me know how you get on if you try it…and what your kids think! Eb x
I love korma, and it’s one of my favourite curries to make, I love the smell! #CookBlogShare
Me too! I am such a sucker for all that creamy, nuttiness with just a touch of spice – delish! Eb x
I suffer from IBS so have had to stop eating curries because of the chilli and tomato content.Thrilled to find a recipe for chicken korma that does not contain a trace of chilli! Will definitely be trying this great sounding recipe asap! You may have put the joy back into my life, a million thanks! Clever woman!
Oh wow. This comment has literally made my day!! I am so delighted that my recipe has allowed you to enjoy curry again. Really hope you enjoy it – let me know how it goes! Eb x
Hi Eb, just to let you know I made the easy chicken korma for the first time yesterday_ it was DELICIOUS!! My daughter loved it too, even though she likes curry hot! Thanks again for your brilliant recipe Sylvia Fine x
Oh yay! So pleased you and your daughter liked it 😀 Eb x