Uploaded January 2026 | Updated September 2026, 2 weeks ago
This Chicken Korma is a rich and creamy mild chicken curry with lots of flavour, made with coconut cream, yogurt and a small amount of ground almonds. Perfect for kids and adults to enjoy.
Ingredients
2 tbsp ghee or sunflower oil
1 onion peeled and finely chopped
3 chicken breasts (approx. 525g/1.1lbs), chopped into bite-size chunks
2 cloves garlic peeled and minced
2 tsp minced ginger
1 tsp ground cumin
1 ½ tsp ground coriander
1 ½ tsp garam masala
½ tsp mild chilli powder (this is to add a tiny bit of warmth, but you can leave it out if you prefer no heat at all).
½ tsp turmeric
¼ tsp salt
¼ tsp white pepper
2 tbsp tomato puree paste for US
120 ml (½ cup) full-fat plain/natural yogurt
120 ml (½ cup) coconut cream *see note
2 tbsp ground almonds
1 tbsp sugar
60 ml (4 tbsp) double (heavy) cream
To Serve:
2 tbsp freshly chopped coriander cilantro
boiled rice and/or chapati
Instructions
✅Heat the ghee in a large frying pan over a medium heat, until hot.
✅Add the onion and cook for 5 minutes, stirring often, until softened.
✅Add the chicken breasts and cook for 5 minutes, stirring occasionally, until the chicken is sealed.
✅Add the minced garlic, minced ginger, cumin, ground coriander, garam masala, chilli powder, turmeric, salt, white pepper, and tomato puree.
✅Cook for 2 minutes, stirring, until the chicken is coated.
✅Add the yogurt, coconut cream, ground almonds, and sugar.
✅Stir everything together, bring to a gentle boil, then simmer for 6-8 minutes, until the chicken is cooked through.
✅Stir in the double (heavy) cream and turn off the heat.
✅Serve the korma topped with fresh coriander (cilantro).
✅Serve with rice and/or chapati.
This Chicken Korma is a rich and creamy mild chicken curry with lots of flavour, made with coconut cream, yogurt and a small amount of ground almonds. Perfect for kids and adults to enjoy.
Ingredients
2 tbsp ghee or sunflower oil
1 onion peeled and finely chopped
3 chicken breasts (approx. 525g/1.1lbs), chopped into bite-size chunks
2 cloves garlic peeled and minced
2 tsp minced ginger
1 tsp ground cumin
1 ½ tsp ground coriander
1 ½ tsp garam masala
½ tsp mild chilli powder (this is to add a tiny bit of warmth, but you can leave it out if you prefer no heat at all).
½ tsp turmeric
¼ tsp salt
¼ tsp white pepper
2 tbsp tomato puree paste for US
120 ml (½ cup) full-fat plain/natural yogurt
120 ml (½ cup) coconut cream *see note
2 tbsp ground almonds
1 tbsp sugar
60 ml (4 tbsp) double (heavy) cream
To Serve:
2 tbsp freshly chopped coriander cilantro
boiled rice and/or chapati
Instructions
✅Heat the ghee in a large frying pan over a medium heat, until hot.
✅Add the onion and cook for 5 minutes, stirring often, until softened.
✅Add the chicken breasts and cook for 5 minutes, stirring occasionally, until the chicken is sealed.
✅Add the minced garlic, minced ginger, cumin, ground coriander, garam masala, chilli powder, turmeric, salt, white pepper, and tomato puree.
✅Cook for 2 minutes, stirring, until the chicken is coated.
✅Add the yogurt, coconut cream, ground almonds, and sugar.
✅Stir everything together, bring to a gentle boil, then simmer for 6-8 minutes, until the chicken is cooked through.
✅Stir in the double (heavy) cream and turn off the heat.
✅Serve the korma topped with fresh coriander (cilantro).
✅Serve with rice and/or chapati.
