Description
This Delicious Chicken Korma recipe combines tender chicken thighs marinated in a flavorful blend of yogurt and spices, then pan-fried and simmered in a rich, creamy coconut and almond curry sauce. Perfectly spiced and smooth, it brings the authentic taste of Indian cuisine to your dinner table with easy-to-find ingredients.
Ingredients
Scale
Marinade
- 160g / 2/3 cup full fat Plain Yoghurt
- 1 tbsp Lemon Juice
- 1 tbsp finely grated/minced Fresh Ginger
- 2 cloves of 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
Curry Sauce
- 2 tbsp Vegetable Oil, or as needed
- 1 large White Onion, finely diced
- 1 tbsp finely grated/minced Fresh Ginger
- 2 cloves of 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
- Prepare the Marinade: In a large mixing bowl, whisk together the yogurt, lemon juice, fresh ginger, garlic, salt, turmeric, ground coriander, and garam masala. Add the diced chicken thighs to the bowl and toss until fully coated. Cover tightly and refrigerate for 3 to 24 hours, ideally closer to 24 hours. Remove from fridge 30 minutes before cooking to come to room temperature.
- Fry the Chicken: Heat 1 tablespoon of vegetable oil in a large pan over medium-high heat. Once hot, add half of the marinated chicken pieces spaced out in the pan. Fry until lightly charred on the bottom, about 3 minutes, then flip and cook the other side until charred and cooked through. Remove and set aside in a bowl. Repeat with the remaining chicken, adding more oil as needed. Reserve leftover marinade in the bowl.
- Sauté Onions and Spices: Reduce heat to medium and add oil if needed. Add the diced onion and fry gently until soft and golden. Stir in garlic, ginger, ground coriander, turmeric, garam masala, cinnamon, cardamom, and cloves. Fry the mixture for about 1 minute until fragrant.
- Add Liquid and Simmer: Pour in the chicken stock and coconut cream, stirring quickly to bind the coconut cream (even if it splits initially). Stir in ground almonds and scrape the reserved marinade into the pan. Stir well and let simmer for 6 to 8 minutes to thicken slightly.
- Blend the Sauce: Turn off the heat and let the sauce stop bubbling. Carefully transfer it to a blender and pulse until smooth and creamy.
- Finish Cooking: Return the blended sauce to the pan. Stir in salt and sugar, then add the cooked chicken along with any resting juices. Bring to a gentle simmer and cook for 18 to 20 minutes until the sauce thickens nicely.
- Add Final Touches: Turn off the heat and once bubbling stops, stir in the room temperature plain yoghurt for creaminess. Taste and adjust seasoning with salt and sugar as needed. Serve hot and enjoy your flavorful chicken korma!
Notes
- This recipe uses commonly available supermarket ingredients to recreate an authentic and delicious chicken korma at home.
- Marinating the chicken for longer (up to 24 hours) develops deeper flavor and tenderness.
- You can substitute vegetable oil with ghee or another neutral oil if preferred.
- Use full-fat yogurt and coconut cream for the richest, creamiest sauce.
- Pulse the sauce carefully in the blender to avoid over-pureeing; some texture is good for authenticity.
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
