Authentic Chicken Korma recipe

Chicken Korma is a classic Indian dish known for its creamy, aromatic sauce and tender chicken pieces. This authentic recipe brings together a blend of spices, nuts, and yogurt to create a rich and flavourful curry that is sure to impress.

Aveo Foods - Chicken Korma Ready Meal


    • 500g boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
    • 2 onions, finely chopped
    • 3 cloves of garlic, minced
    • 2.5cm piece of ginger, grated
    • 250ml plain yogurt
    • 125g ground almonds
    • 60g desiccated coconut
    • 60ml double cream
    • 30ml vegetable oil
    • 30g ghee or butter
    • 2 bay leaves
    • 4 cardamom pods
    • 4 whole cloves
    • 1 cinnamon stick
    • 5g ground coriander
    • 5g ground cumin
    • 2.5g ground turmeric
    • 1.25g ground nutmeg
    • 1.25g cayenne pepper (adjust to taste)
    • Pinch of salt to taste
    • Fresh coriander leaves for garnish
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Cooking Instructions:

Marinate the chicken: In a large bowl, combine the plain yogurt, minced garlic, grated ginger, ground almonds, desiccated coconut, ground coriander, ground cumin, ground turmeric, ground nutmeg, cayenne pepper, and salt. Mix well to form a smooth paste. Add the chicken pieces to the marinade, making sure they are well coated. Cover and refrigerate for at least 1 hour, or ideally overnight, to allow the flavours to develop.

Heat the oil and butter/ghee: In a large, heavy-bottomed pan or skillet, heat the vegetable oil and ghee over medium heat. Add the bay leaves, cardamom pods, cloves, and cinnamon stick. Fry for 1-2 minutes until fragrant, being careful not to burn the spices.

Sauté the onions: Add the finely chopped onions to the pan and sauté until soft and golden brown, stirring frequently to prevent burning. This should take around 8-10 minutes.

Cook the marinated chicken: Once the onions are caramelised, add the marinated chicken pieces to the pan, along with any remaining marinade. Stir well to combine and coat the chicken in the onion and spice mixture. Cook for 5-6 minutes, stirring occasionally, until the chicken is lightly browned on all sides.

Simmer the curry: Reduce the heat to low and pour in the double cream, stirring gently to incorporate. Cover the pan with a lid and simmer the curry for 15-20 minutes, or until the chicken is cooked through and tender. Stir occasionally to prevent sticking and ensure even cooking.

Adjust the seasoning: Taste the curry and adjust the seasoning as needed, adding more salt or cayenne pepper if desired. You can also add a pinch of sugar to balance the flavours, if desired.
Garnish and serve: Once the chicken is cooked and the sauce has thickened slightly, remove the pan from the heat. Garnish the Chicken Korma with fresh coriander leaves and serve hot with steamed rice, naan bread, or roti.

Enjoy: Sit back, relax, and savour the delicious flavours of this authentic Chicken Korma recipe. It’s perfect for special occasions, dinner parties, or simply as a comforting meal on a chilly evening. Serve with your favourite sides and enjoy the taste of India in the comfort of your own home.

Remember, cooking is all about experimentation and personal taste preferences, so feel free to adjust the ingredients and spices to suit your palate. With its creamy texture and aromatic spices, this Chicken Korma is sure to become a firm favourite in your recipe repertoire.