Chicken Korma

chicken korma
There's nothing better than a chicken korma from scratch... Unless it's this one, which is perfect for a midweek meal taking less than 15 minutes to throw together! Taste is not sacrificed for time. This chicken korma is rich, creamy and fragrant, exactly what you would expect from a beautiful Indian kitchen.
  • 1 tbsp ghee, coconut oil or olive oil
  • 1 large onion diced
  • 1 tsp minced ginger (note 1)
  • 2 heaped tbsp korma paste (note 2)
  • 500g chicken thigh fillet cubed (approximately 2cm pieces)
  • 400ml can coconut cream
  • Natural greek yoghurt and coriander to serve on top (optional)
  1. Heat oil in large skillet on high heat. Add onions and ginger, cook until soft and fragrant for 2-3 minutes.
  2. Add korma paste. Stir for 30 seconds..
  3. Add chicken, cook until sealed for 3-4 minutes.
  4. Add coconut cream and sugar, simmer for 8 minutes.
  5. Top with a swirl of natural greek yoghurt & coriander if using.
  6. Serve with your favourite sides (note 3).

Note 1 – I keep ginger in the freezer in a reusable zip lock bag to grate on demand. Simply wash and freeze (it is not necessary to peel, completely optional). It will keep up to 3 months.

Note 2 – My favourite korma paste at time of writing this recipe is this one. I try and look for pastes with no artificial flavours, colours or preservatives.

Note 3 – I love serving with papadums, naan bread and rice. You may like to try my fresh, pineapple and coriander salsa.

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Nicole Simple Home Edit Bio

About me

I’m Nic, wife and Mum to two little people. I’m based in Sydney, Australia. I created Simple Home Edit to inspire others to buy with intention, eat well with simple ingredients, own less and live more.

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