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Chicken Korma Recipe

Chicken Korma

If you’re looking for a quick and delicious meal on a busy weeknight, try my chicken korma recipe, which takes less than 15 minutes to make. Despite its speedy preparation, it doesn’t compromise on taste with its rich, creamy, and fragrant flavours. I like to serve this curry with yoghurt, rice, pappadums and a zingy pineapple and coriander salsa.

  • Total Time: 20 mins
  • Yield: 4 1x


Units Scale
  • 2 tbsp ghee, coconut oil or olive oil
  • 1 large onion, diced
  • 1 tsp ginger, minced
  • 2 heaped tbsp korma paste
  • 500g chicken thigh fillets, cut into bite-sized pieces
  • 400ml can of coconut cream
  • 1 tsp sugar


To serve


  1. Heat the oil in a large skillet on medium-high heat. Add the onions and ginger, and cook until soft and fragrant for 2-3 minutes.
  2. Add the korma paste. Stir for 30 seconds.
  3. Add the chicken, and cook until sealed for 3-4 minutes.
  4. Add the coconut cream and sugar, and simmer for 8 minutes.
  5. Top with a swirl of plain yoghurt & coriander if using.
  6. Serve with steamed basmati rice, papadums and pineapple & coriander salsa.


MAKE AHEAD AND LEFTOVERS – Refrigerate for up to 3 days. Freeze for up to 3 months. Thaw completely in the fridge overnight before use. Reheat in the microwave. 


  • Author: Nicole
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Category: chicken, chicken korma
  • Method: deep pan, simmer
  • Cuisine: Indian

Keywords: Chicken Korma, Chicken Korma recipe