Chicken korma

Ingredients

• 400 gchicken breast
• 1 tbspskin-on almonds
• 1 tbsptomato purée
• 2garlic cloves
• ½ tspground ginger
• ½ tbspgaram masala
• ½ tspsweet paprika
• ½ tspground turmeric
• ½ tspground coriander
• ½ tspground cardamom
• ¼ tspground cumin
• ¼ tspground cinnamon
• 1 tspsalt
• ¼ tspground black pepper
• 150 gGreek yoghurt
• 100 gonion
• 1 tbspolive oil
• 100 gchicken stock
• 120 gcoconut milk
• 8 gfresh coriander

Instructions

1. 1

   Dice the chicken

   Cut the chicken breast into cubes.

2. 2

   Make the spice paste

   Blend the almonds, tomato purée, garlic and the remaining spices.

3. 3

   Coat the chicken

   Mix the resulting paste with the chicken.

4. 4

   Marinate overnight

   Stir in the yoghurt and leave the chicken to rest in the fridge overnight.

5. 5

   Chop the onion

   Finely chop the onion.

6. 6

   Soften the onion

   Cook the onion gently with the olive oil until softened.

7. 7

   Cook the chicken

   Add the chicken and stock, then cook for 15 minutes.

8. 8

   Add coconut milk

   Stir in the coconut milk and cook for a further 10 minutes.

9. 9

   Finish with coriander

   Serve with the fresh coriander leaves.

What is chicken korma?

Korma is a family of South Asian dishes associated with Mughal-influenced cooking, often made by gently cooking meat in a richly flavoured sauce. This version uses a yoghurt marinade and finishes with coconut milk for a mellow, creamy result.

The almond, tomato and spice paste gives the chicken its flavour base, while the resting time lets it absorb those aromas before cooking.

Nutrition and macros by portion

The nutrition label shows one serving as written: 644 calories, 0g protein, 0g carbs, 0g fat.

The chicken and Greek yoghurt provide most of the protein, while the chicken, oil, almonds and coconut milk contribute much of the fat. The chicken, tomato purée, onion and yoghurt supply some of the carbohydrates. Serve with a generous portion of vegetables alongside rice or bread to balance the plate.

Why the marinade matters

Yoghurt: it coats the chicken and combines with the spice paste to make a thick marinade. Give it the overnight rest specified in the method so the flavours have time to mingle.

Chicken: cut the breast into fairly even cubes so the pieces cook at a similar rate.

Building the sauce

Onion: cook it gently in the oil until soft before adding the marinated chicken. This gives the sauce a mellow base rather than a sharp raw-onion flavour.

Stock and coconut milk: the stock goes in with the chicken, and the coconut milk follows after the first 15 minutes of cooking. That order keeps the sauce creamy without shortening the chicken’s initial cooking time.

How to judge doneness

Chicken: after the 15-minute simmer and the further 10 minutes with coconut milk, check that the largest piece is cooked through. If you have a food thermometer, use it to confirm the centre has reached a safe temperature.

Sauce: it should look cohesive and lightly creamy by the end. Stir gently so the yoghurt-based marinade and coconut milk combine with the cooking juices.

Getting the timing right

The stated 65 minutes does not include the overnight marinating rest, so plan ahead and keep the chicken covered in the fridge during that time.

Once cooking begins, the method gives 25 minutes for the chicken and sauce, after the onion has been softened.

What to serve with it

Rice is a simple accompaniment that soaks up the creamy sauce; flatbread also works well for scooping. Add a vegetable side, such as greens or roasted cauliflower, to make the meal more varied.

Finish with the fresh coriander leaves just before serving so their bright, herbal flavour stands out.

Recipe notes & tips

• Marinate the chicken overnight in a covered container in the fridge.
• Cut the chicken into evenly sized cubes to help them cook consistently.
• Stir the spice paste thoroughly through the chicken before adding the yoghurt.
• Keep the onion cooking gentle so it softens without catching.
• Add the coconut milk after the first 15 minutes, as the method specifies.
• Scatter the coriander leaves over the dish just before serving.

Variations

• Use chicken thighs: swap in boneless thigh meat for a richer-textured curry.
• Add chilli: include fresh chilli in the spice paste for extra heat.
• Try cashews: use cashews in place of the almonds for a different nutty flavour.
• Make it dairy-free: replace the Greek yoghurt with an unsweetened plant-based alternative.
• Add vegetables: stir in peas near the end of cooking so they retain their shape.

Common mistakes to avoid

• Skipping the rest: the flavours have less time to develop; marinate the chicken overnight as directed.
• Uneven chicken pieces: they may cook at different rates; cut the breast into similar-sized cubes.
• Browning the onion too much: it can overwhelm the mellow sauce; cook it gently until soft.
• Adding coconut milk too early: follow the method and wait until the chicken has cooked for 15 minutes with the stock.
• Serving before checking the chicken: check the thickest piece is cooked through before bringing the dish to the table.

How to store

Cool leftovers promptly, then store them in a sealed container in the fridge for up to 2 days. Reheat gently in a pan until piping hot throughout, stirring occasionally; add a splash of water if the sauce has thickened.

Frequently asked questions