Easy Homemade Chicken Korma with Flatbread or Rice

Ingredients

• 2 tbspghee or sunflower oil
• 1onion, chopped
• 3 (about 525 g)chicken breasts, diced
• 2 clovesgarlic, minced
• 2 tspminced ginger
• 1 tspground cumin
• 1½ tspground coriander
• 1½ tspgaram masala
• ½ tspmild chilli powder (optional)
• ½ tspground turmeric
• ¼ tspsalt
• ¼ tspwhite pepper
• 2 tbsptomato purée
• 120 gplain yoghurt
• 120 mlcoconut cream
• 2 tbspground almonds
• 1 tbspsugar
• 4 tbspdouble cream

Instructions

1. 1

   Soften the onion

   Warm the ghee or sunflower oil in a large frying pan over a medium heat. Add the chopped onion and sauté for about 5 minutes, until softened.

2. 2

   Cook the chicken

   Add the diced chicken and cook for about 5 minutes, until lightly golden.

3. 3

   Add aromatics

   Stir in the garlic, ginger, spices and tomato purée. Cook for a further 2 minutes.

4. 4

   Simmer the sauce

   Mix in the yoghurt, coconut cream, ground almonds and sugar. Bring the mixture to a gentle boil, then simmer for 6–8 minutes, until the chicken is cooked through.

5. 5

   Finish with cream

   Stir in the double cream, then take the pan off the heat.

6. 6

   Serve the korma

   Serve over boiled rice or with flatbread, garnished with fresh coriander.

What is chicken korma?

Korma is a family of South Asian dishes in which meat or vegetables are gently cooked in a rich, seasoned sauce. Its exact ingredients vary, but aromatic spices and a creamy texture are common features.

This version uses yoghurt, coconut cream and ground almonds to make a full-bodied sauce, while a short simmer keeps the chicken tender. It is designed for a quick home-cooked meal rather than a long braise.

Nutrition and macros by portion

The nutrition label shows one serving as written: 490 calories, 32g protein, 22g carbs, 30g fat.

The chicken supplies much of the protein, while the rice or flatbread served alongside contributes most of the meal's carbohydrates. Ghee or oil, coconut cream, almonds and double cream bring much of the fat. For a more balanced plate, serve a moderate portion with vegetables alongside.

The ingredients that shape the sauce

Spices: cumin, coriander, garam masala and turmeric give the sauce its warm, fragrant character. The optional chilli powder adds extra heat, so leave it out for a milder result.

Creaminess: yoghurt and coconut cream form the main body of the sauce, with ground almonds adding further richness. Double cream is stirred in at the end for a smooth finish.

Build flavour in stages

Onion: give it the full 5 minutes to soften before adding the chicken. This creates a gentler base for the spices.

Spices: cook them with the garlic, ginger and tomato purée for 2 minutes before adding the creamy ingredients. Keep stirring so the mixture cooks evenly.

Keep the chicken tender

Pieces: cut the chicken into similarly sized dice so they cook at much the same pace. The recipe gives an approximate total weight of 525 g for the three breasts.

Doneness: simmer for 6–8 minutes and check that the chicken is cooked through before serving. Avoid extending the cooking time unnecessarily, as chicken breast can become dry.

Bring the sauce together gently

Heat: bring the yoghurt and coconut cream mixture only to a gentle boil, then lower the heat to simmer. A steady, gentle simmer is the cue to use rather than a vigorous boil.

Finish: stir in the double cream after simmering and remove the pan from the heat. This keeps the final addition from cooking for longer than needed.

Choose a side to serve

Rice: boiled rice makes a simple base for spooning over the creamy sauce.

Flatbread: warm flatbread is another option for scooping up the korma. The recipe also suggests fresh coriander as a garnish.

Recipe notes & tips

• Dice the chicken into similar-sized pieces so it cooks evenly.
• Measure the spices before heating the pan, as they are added together.
• Keep the pan at a gentle simmer once the yoghurt and coconut cream go in.
• Check that the chicken is cooked through before taking the pan off the heat.
• Stir the double cream in at the end, just before serving.

Variations

• Milder sauce: omit the optional chilli powder.
• Oil option: use sunflower oil instead of ghee.
• Rice pairing: serve the korma over boiled rice.
• Flatbread pairing: serve with warm flatbread for scooping.
• Fresh garnish: finish with fresh coriander as suggested in the method.

Common mistakes to avoid

• Rushing the onion: cook it for about 5 minutes until softened before adding the chicken.
• Skipping the spice cook: stir the spices with the garlic, ginger and tomato purée for the full 2 minutes.
• Boiling vigorously: bring the creamy mixture to a gentle boil, then reduce it to a simmer.
• Overcooking the chicken: check for doneness after the stated 6–8 minute simmer.
• Adding the final cream too early: stir in the double cream just before removing the pan from the heat.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a pan until hot throughout, stirring often; add a small splash of water if the sauce has thickened.

Frequently asked questions