Chicken Korma Recipe: In an effort to make my recipe as authentic as possible (while still being quick and simple! We did some research into the main components of a chicken korma when we first made it. However, I soon learned that there is no such thing as an authentic creamy chicken korma. There are countless variations.
A creamy nutty sauce and light, aromatic spicing, though, seemed to be what they all had in common. With my simple version of Jamie Oliver’s chicken korma recipe, I hope to accomplish that. When I was making my Easy Chicken Korma, I was especially aware of the fact that not everyone has a spice cabinet as stocked as I do.
Easy Chicken Korma Recipe Coconut Milk
When developing my own best chicken korma recipe, I found that many of the ones I read called for six or more different spices, which, in my opinion, goes against the spirit of Easy Peasy Foodie. I am aware that a long list of ingredients in a curry recipe can be a major turnoff. However, I found that Tesco Garam Masala contains the majority of the spices typically found in a chicken korma, so I used that instead. The only other spice I added was turmeric, which I believe to be a korma’s most important component.
Also Read, Chicken Cutlet Sandwich Recipe
Another thing I was aware of was how rich and unhealthy chicken korma can be. Some of the recipes I looked at included coconut milk, full-fat yogurt, and cream, which I think goes overboard. This curry is perfect for me because it has just enough nutty creaminess and not too many calories. I also enjoy using coconut milk because it is a good source of vitamins and minerals. I also added some ground almonds to the sauce to give it a little nuttier and thick flavor.
The end result is a flavorful curry that is creamy without being overly rich, light, and fragrant, and best of all, quick and simple to prepare. Even though they are not usually big fans of curry because they frequently find it to be too spicy, my kids really enjoyed this chicken korma.
This curry is unquestionably a good “starter” curry. This curry is extremely mild because I hardly used any chilies in it; however, if you prefer a little more heat, feel free to add some fresh or dried chilies. You will enjoy serving this curry with some naan bread and plain basmati rice.
If you’re feeling a little more daring, this would be fantastic with my Easy Peasy Pilau Rice and a straightforward Indian-style salad. Although husbands would always argue that a beer pairs best with curry, my favorite wine to pair with this dish is a French or Chilean Viognier.
- American Customary Metric
- Olive oil, two tablespoons
- 1 sliced onion
- 2 cm chunks of 750 g skinless chicken breast or thigh
- 2 crushed or grated garlic cloves and a 2 cm piece of ginger
- Turmeric, 1 teaspoon
- Garam masala, two teaspoons
- 400 ml can of coconut milk with salt and pepper to taste
- 3 tablespoons of almond flour
- 1 tablespoon finely chopped coriander (plus more for garnishing)
Steps to the recipe
- The sliced onions should be added to a big, deep saucepan with olive oil. The onions should be soft but not browned after 5 minutes of cooking on low heat with a lid on.
- Remove the lid and then add the chicken chunks. Stirring occasionally, increase the heat to medium-high and cook for 5 minutes or until golden brown.
- Reduce the heat, then stir in the grated ginger, grated garlic, turmeric, garam masala, salt, and pepper. While occasionally stirring, cook for 2 minutes.
- Add approximately 3/4 of the coconut milk, bring to a boil, reduce heat, and simmer gently for 10 minutes. You can add the remaining coconut milk if the curry becomes too dry.
- Add the ground almonds and chopped coriander after the first ten minutes, cook for one more minute, then serve with rice and top with a little more chopped coriander.
Chicken Korma Nutrition and Calorie
Rating of our chicken korma dish
4.5 out of 5 Stars
Serves – 2
Cooking Time – 45 mins
Difficulty – Not Tricky