If you’re looking for a quick and delicious meal on a busy weeknight, my Chicken Korma recipe may be just what you need. Despite its speedy preparation and simple ingredients, this dish does not compromise on flavour. Store-bought korma paste is combined with coconut cream for a fragrant, creamy sauce that takes next to no effort to prepare. I like to serve this curry with yoghurt, rice, papadums and a zingy pineapple and coriander (cilantro) salsa.
Can you make Chicken Korma ahead of time?
Yes, Chicken Korma can be made ahead of time. It can be refrigerated in an airtight container for up to 3 days and frozen for up to 3 months. Thaw completely in the fridge overnight before use.
Is Chicken Korma suitable for leftovers?
Yes, Chicken Korma can be stored in the fridge for up to 3 days in an airtight container and reheated in the microwave.
Chicken Korma
“Delicious. Whole family loved it. So easy to make.” Share PrintIngredients
- 2 tbsp ghee, coconut oil or olive oil
- 1 large onion
- 1 tsp freshly minced ginger
- 2 tbsp korma paste, or to taste
- 500 g (1 lb) boneless, skinless chicken thighs, cut into bite-sized pieces
- 400 ml (13½ fl oz) coconut cream
- 1 tsp sugar
- 4 tbsp plain yoghurt
- 7 g (¼ cup) coriander (cilantro), roughly chopped
- Steamed basmati rice
- Pappadums
- Pineapple and coriander salsa (see recipe) (optional)
Instructions
- Heat the oil in a large, heavy-based frying pan over medium–high heat. Add the onion and ginger and cook for 2–3 minutes, until soft and fragrant.
- Add the korma paste and cook, stirring, for 30 seconds.
- Add the chicken and cook for 3–4 minutes, until sealed.
- Add the coconut cream and sugar and simmer for 8 minutes.
- Top with a swirl of plain yoghurt and a sprinkle of coriander, if using.
- Serve with steamed basmati rice, papadums and pineapple & coriander salsa.
Nutrition information
Disclaimer re gluten-free and dairy-free recipes
Lee says:
Surprisingly my non curry family loved this!!!
Nicole says:
Hi Lee, that is so great! What a win! 🙌🏻 Thanks for the rating. Nic x
Georgia says:
Can this be done in the slow cooker? With whole chicken thighs?
Nicole says:
Hi Georgia! You can definitely do this in the slow-cooker with whole chicken thigh cutlets. 🙌 I’d follow the recipe up to cooking the onion, ginger and korma paste in a pan, then add the chicken, coconut cream and sugar. Then transfer everything to the slow-cooker and cook on LOW for about 6 hours or HIGH for 3–4 hours, until the thighs are tender and falling apart. The sauce will be a touch thinner as slow-cookers don’t reduce, but the flavour is beautiful. Serve it the same way with rice, yoghurt, coriander (cilantro) and papadums. 💛 Nic x
Rachel says:
Super easy recipe and was a real hit with the kids.
Served with Greek yogurt and coriander.. there was no left overs!
Nicole says:
Fantastic to hear, Rachel! Thanks for the rating too! Nic x
Christine says:
Delicious. Whole family loved it. So easy to make. I made naan and served with basmati rice, papadums, a dollop of Greek yoghurt and coriander. Thank you Nicole, for making Sunday night dinner a winner!
Nicole says:
Hi Christine, thanks so much for this beautiful feedback! I loved hearing how you served the dish, too! Thanks also for the rating, Nic x
Sarah says:
Could you make this with diced lamb instead of chicken?
Nicole says:
Hi Sarah, you could use a quick-cooking cut of lamb, such as rump (top sirloin) or lamb leg steaks. However, I do have a lamb korma recipe coming soon! Nic x