Chicken Korma

5 from 3 votes

This chicken Korma recipe is rich, mild, aromatic and utterly delicious! Made creamy with coconut milk and ground almonds it is also dairy free!

Prep Time10

Cook Time50

Total Time1

Course: Main Course

Cuisine: British Indian, Indian

Keyword: Chicken Korma

Servings:

Fry onions in oil for 5 minutes over low heat in a large deep pan, add grated fresh ginger and pressed garlic and cook for 2 minutes longer.
Add the pre-made Korma paste and fry for 1-2 minutes over low heat, add the chicken pieces and cook until just about sealed, add water and coconut milk, ground almonds and dessicated coconut. Salt according to taste as the amount will vary depending on your paste. Turn the heat up and bring to a boil. Once boiled lower the heat and let the curry simmer uncovered for 30 minutes or until desired consistency.
Sprinkle with fresh cilantro/coriander and Nigella seeds before serving with rice.

Use your own discretion when adding water to the curry. I find it necessary when using This is an affiliate link.Patak's curry paste as it is quite dry. However if using a runnier paste adjust the amount of water.
The more time the onions have to fry, the more flavour they will add to the curry. Use a low heat and a minimum of 5 minutes.
I've suggested pressed garlic and grated ginger, but often I'll use ginger paste and garlic paste instead. I usually have a jar of each in my fridge ready to go, and highly recommend it as a way to make cooking even easier.
I’ve used chicken breasts in this recipe as they are easy to work with. But often I'll go for chicken thighs instead, which are moister and more flavourful.