Quick Chicken Korma Curry with Coconut Milk
Creamy and full of flavour, this quick and simple Chicken Korma recipe is so easy to make and tastes amazing. Perfect for a fake-out curry night or a quick mid-week family meal.
Recipe Overview
Skill Level:
BEGINNER
Prep Time:
10 MINUTES
Cook Time:
25 MINUTES
What Makes This Recipe Great
You have the option to make your own curry paste, so you can have a Korma curry made entirely from scratch.
Mildly-spiced to suit the whole family.
A money-saving recipe, cooked in under 30 minutes – less time than it takes for a takeaway to arrive!
When we have curry night in our house, something simple and easy is usually warranted mid week. Homemade Chicken Korma it is! Mild, creamy and great for everyone.
Whilst, I will always regret eating a take out pretty much straight after I have finished shoving it in my mouth, I am a sucker for a Chicken Korma delivered to the door on those evenings when I am too worn out to lift another finger in the kitchen.
Some days my brain can’t handle making a complex curry! Thankfully, this curry gives my brain a little break. Using a curry paste feels like cheating just a little. But since I still had to add everything else to the pan, I am excusing myself this time! And, when I want a curry made from scratch I simply use a Homemade Korma Curry Paste.
Don’t worry though, the rest isn’t hard! Just be sure to wear your waterproof mascara for the onion grating, or be prepared to look like me, who looked a bit like a kitchen panda at the end of that part! If onion tears really get to you, just throw it in a blender, a little more washing, but much less mascara face!
I really love the taste of coconut, so using a creamy can of coconut milk as the base, worked wonders. And don’t forget the almonds at the end. Wow! I am seriously considering never visiting my local take out curry house again. In fact, making this curry is actually quicker than dialling the takeaway and waiting for one to arrive at my door!
What is Korma Curry?
In the UK we associate Korma with a mild curry dish that can be found in nearly every Indian restaurant and takeaway here and in many around the world. Korma is a very mild, often sweet tasting, coconut based curry, flavoured with various spices and quite creamy in texture. The word Korma or “qorma” traditionally originates from the cooking method used rather than the ingredients it contains. The word means “to braise” or “braising” and the original dish dates back to the 16th century. Traditionally, korma was prepared in mud pots and slow cooked over a outdoor mud stove called a Chula.
What we know today as chicken korma is vastly different in preparation to the original dish. However, if you were to visit India, you may find a few different variations of chicken korma, some of which can be much more spicy.
Check Out More Curry Recipes:
- Easy Korma Curry Paste: If you like making recipes from scratch, you can make your own paste for this recipe in under 20 minutes.
- Thai Green Curry – No Paste: This authentic green curry recipe is made entirely from scratch with easy to find ingredients.
- Try serving your curry with this Pilau rice and a homemade peshwari naan you won’t regret it.
Equipment Needed:
- Chopping Board and Sharp Knife – for dicing the chicken and preparing the onion.
- Grater – to finely grate the onion.
- Large frying pan or skillet – for cooking the curry in. Choose one big enough for all the ingredients to fit comfortably inside without spilling over the edge when you stir it.
- Wooden spoon or Rubber spatula – for stirring the ingredients and preventing the coconut milk from curdling.
Ingredients:
- Sunflower Oil – Helps to cook the onion and prevent sticking, you can choose an alternative oil.
- Onion – You can use red, white or brown onions for this recipe.
- Korma Curry Paste – Use a shop-bought Korma curry paste or try making your own Korma curry paste with this recipe.
- Chicken Breasts – Use skinless, boneless chicken breasts.
- Chicken Stock – Any kind of chicken stock is fine.
- Coconut Milk – Adds creaminess and a mild, rich flavour characteristic of Korma.
- Ground Almonds – Thickens the sauce while adding a nutty, slightly sweet flavour. Not to be confused with Almond flour.
- Sugar and Sea Salt – Seasons the dish to taste, bringing out other flavours. Bear in mind that chicken stock often contains salt so only add to taste.
- Bay Leaf and Cardamom Pods: Add to the flavours in the curry, crush the pods first to release their flavour and remove the pods and leaf before serving.
- Sultanas (optional) – Adds a hint of sweetness and texture, complementing the creamy sauce.
- Natural Yoghurt (optional) – Adds tanginess and creaminess when stirred in at the end or served on the side. I like using authentic Greek yoghurt.
Substitutions and Additions:
Wondering if you can substitute or add an ingredient? Here, I will tell you if that’s possible.
Substitutions:
- Sunflower Oil: Substitute with vegetable oil, ghee or coconut oil for similar results.
- Chicken Breasts: You can use chicken breast for a leaner meat or boneless chicken thighs in this curry recipe too. If you want to use different meats, I recommend turkey, mutton and lamb will work well in this recipe.
- Ground Almonds: Use ground cashew nuts for similar creaminess and texture.
- Sultanas: Use raisins or dried apricots if you’d like a different burst of sweetness.
Additions:
- Vegetables: Add chopped carrots, bell peppers, or peas for extra color and nutrition.
- Fresh Herbs: Garnish with fresh coriander for brightness.
- Nuts: Toasted cashews or Flaked Almonds on top add extra crunch and richness.
- Heat: Add a pinch of cayenne pepper or fresh chopped chili for a spicier dish.
Step-By-Step Guide – How To Make Korma Curry With Coconut Milk
Prep-Ahead Time Saving Tips for Coconut Milk Korma Curry
Planning ahead makes this recipe even faster! Here are some ways to streamline your prep:
TOTAL TIME SAVED:
15 MINUTES
Grate It Up (Save 5 minutes): Finely grate the onion and store it in an airtight container in the fridge for up to 2 days or freeze for 2 months.
Dice Ahead (Save 10 minutes): Dice the chicken breasts into bite-sized pieces and store them in an airtight container in the fridge for up to 24 hours. Alternatively, freeze for up to 2 months. Defrost in the fridge before using.
Frequently Asked Questions
Absolutely! Add a pinch of chilli powder or chopped fresh chilli to the curry paste for an extra kick.
Cooking the paste allows the spices to release their flavours, creating a richer and more aromatic sauce.
Yes, but the sauce will be slightly thinner and less creamy. If you prefer a thicker sauce, reduce it a bit longer during cooking.
Mastering This Recipe – Expert Tips
- I really like to add a fruity element to my chicken korma, something that pairs well with the sweet almond taste and I find that adding a handful of sultanas and stirring them through, really gives this easy curry a nice little kick. You can also sprinkle some toasted flaked almonds or cashews over the top before serving too, if you like a little crunch.
- When you add the coconut milk, firstly, shake the coconut milk can to remix the ingredients, when a can of coconut milk has sat for a while, it has a tendency to separate. If it still isn’t mixed on opening, gently stir it before adding to your curry.
- Coconut milk can be prone to separating when it is overcooked, so make sure you turn down the heat and don’t over-stir it, only occasionally to stop the curry sticking to the bottom of the pan. Don’t despair if it does happen to separate, it will still taste great, it just might not be as visually appealing.
- If you have time and want chicken that is extra tender, you can marinate the diced chicken in a natural yoghurt for at least 3 hours or overnight, before adding to your dish. The yoghurt will tenderise the meat, improving it’s texture and make it taste really delicious.
Storage
Storage:
- Chill: Store any leftovers in an airtight container in the fridge for up to 3 days.
Reheating:
- On the Stove: Reheat gently on low heat in a saucepan, stirring occasionally. Add a splash of water or coconut milk if the sauce has thickened too much.
- In the Microwave: Heat on medium in a microwave-safe dish, stirring every 1–2 minutes until heated through. Cover with a microwave-safe lid or plate to prevent splatters.
Freezing:
- Freezing: This korma can be frozen for up to 2 months. Allow the curry to cool completely, then transfer to a freezer-safe container, leaving a bit of space for expansion. You might find that the texture alters slightly out of the freezer but it will still taste good.
Defrosting:
- Fridge: For best results, defrost the curry overnight in the fridge before reheating.
- Quick Thaw: If needed, place the frozen curry in a sealed container in a bowl of lukewarm water for about 1 hour, then reheat on the stove.
Quick Chicken Korma Curry with Coconut Milk
Ingredients
- 1 tbsp Sunflower Oil
- 1 Onion
- 3 tbsp Korma Curry Paste, heaped spoons
- 4 Chicken Breasts
- 200 ml Chicken Stock
- 30 g Ground Almonds
- 1 tbsp Sugar
- Handful Sutanas, optional
- 200 ml Coconut Milk
- 1 Bay Leaf
- 3 Cardamom Pods, crushed
- Sea Salt, to taste
- 3 tbsp Natural Yoghurt, optional
Instructions
- Finely grate the onion and dice the chicken breast into small chunks. Set aside.
- Heat the sunflower oil in a large frying pan and add the onion, cook until softened.
- Add the curry paste along with the cardamom pods and the bay leaf and cook gently for a couple of minutes until aromatic.
- Add the diced chicken breast and cook for a minute, ensuring the chicken is coated in the curry paste.
- Add the chicken stock and cook for another minute.
- Pour in the coconut milk, stir in the ground almonds and optional sultanas if using and then turn down the heat and simmer for about 20 minutes until the sauce reduces and thickens and the chicken is cooked through. Stir gently and only occasionally to prevent the coconut milk from curdling. Season to taste.
- When ready, serve immediately. You can stir in some natural yoghurt for creaminess or serve it on the side as an optional addition.
Recipe Notes
- Be mindful when adding the coconut milk—stir gently and cook on low heat to avoid curdling.
- If you prefer a thicker sauce, allow it to simmer for a little longer. Just be careful not to reduce it too much, as the sauce may become too dry.
- Chicken: You can swap chicken breasts for chicken thighs if you prefer a juicier cut of meat. Both work well in this dish.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This curry can also be frozen for up to 2 months. For best results, avoid freezing with yoghurt already mixed in.
- Serve this korma curry with basmati rice, naan bread, or even cauliflower rice.
