Dinner

Chicken Korma

Name: Chicken Korma
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1.5 lb boneless, skinless chicken breast or thighs, cut into 1.5-inch pieces; 3 tablespoons ghee or vegetable oil; 1 large onion, finely diced; 4 cloves garlic, minced; 1 tablespoon grated fresh ginger; 1 tablespoon ground coriander; 1 teaspoon ground cumin; ¼ teaspoon ground cardamom; ¼ teaspoon ground cinnamon; ⅛ teaspoon ground cloves; ½ teaspoon turmeric; ½ teaspoon salt, plus more to taste; ¼ teaspoon white pepper; ¾ cup plain full-fat yogurt, at room temperature; ½ cup coconut cream or heavy cream; ¾ cup chicken stock; 1 teaspoon sugar; 2 bay leaves; Fresh cilantro for garnish

An Indian classic that defines comfort-food curry: chunks of chicken poached in a silky sauce of yogurt, coconut cream, and warm spices—cumin, coriander, cardamom, cinnamon. Deeply aromatic and gently spiced, it is forgiving, freezer-friendly, and beloved across all heat preferences.

470calper serving 39gprotein 12gcarbs 26gfat 15min prep 35min cook 4serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this

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Chicken Korma — common questions

Can I make this ahead or freeze it?

Yes, absolutely. Cool to room temperature, then refrigerate covered for up to 3 days or freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently over medium-low heat, stirring occasionally and adding a splash of stock if the sauce has thickened too much.

What if I do not have coconut cream?

Heavy cream, sour cream, or crème fraîche work well and will produce a slightly less tropical sauce. Use the same amount and add it the same way. You can also use canned coconut milk (the thick cream from the top of the can).

Can I use thighs instead of breast?

Yes, thighs are actually preferable—they stay moist and tender longer, and their slightly higher fat content enriches the sauce. They may need 3–5 extra minutes to cook through.

Why did my curry curdle?

Curdling happens when cold or acidic yogurt hits a very hot pot. Always bring yogurt to room temperature before adding it, add it slowly while stirring constantly, and maintain a gentle simmer, not a boil, throughout cooking.

What should I serve with korma?

Basmati rice or jasmine rice is traditional and essential to soak up the sauce. Warm naan bread, cucumber raita, or a simple green salad complement it well.

Is there a quicker version?

Yes. Use pre-minced garlic and ginger from a jar (though fresh is better), and reduce simmer time to 12–15 minutes if you cut the chicken into smaller ¾-inch pieces so they cook faster.