Authentic & Easy Chicken Korma Curry: A Creamy, Aromatic Family Favorite

If I had to choose just one type of food to enjoy for the rest of my life, it would undoubtedly be curry. And within the vast, flavorful universe of curries, Korma would consistently rank at the very top of my list. There’s an undeniable magic that happens when rich, creamy dairy ingredients intertwine with a symphony of exotic spices. They don’t just mix; they marry, creating a harmonious melody of flavors that dances on the palate, a true culinary tango that brings immense joy with every bite. This dish isn’t just food; it’s an experience, a journey to the heart of South Asian cuisine, crafted with love and tradition.

Korma curry is the embodiment of comfort food, a dish so rich and inviting that it encourages a relaxed, hands-on approach to dining. Forget your inhibitions; this is the kind of meal where you truly connect with your food. Eating with your hands, savoring every last bit of the sauce, is part of the authentic enjoyment. Of course, eating with your toes might be a step too far (unless you’re truly alone and feeling adventurous!), but the sentiment remains: Korma is meant to be relished without formality.

This exquisite Chicken Korma curry is more than just a meal; it’s the perfect centerpiece for a memorable evening. Imagine a cozy dinner with a cherished friend or a significant other, filled with easy laughter, heartfelt conversations, and the creation of new memories. It’s the kind of dinner that might begin as a quick catch-up but effortlessly extends into the late hours, perhaps culminating with two spoons dipping into a pint of ice cream and a large pot of freshly brewed coffee. The rich, creamy texture and aromatic spices of Korma lend themselves perfectly to these intimate, lingering moments, making every gathering feel special and every bite a comforting embrace.

The allure of Korma lies in its unique balance. Unlike some other curries that focus intensely on heat, Korma prioritizes a sublime creaminess and deeply fragrant spices, offering a gentler, yet incredibly profound, flavor profile. It’s often distinguished by its use of yogurt, cream, or ground nuts, which contribute to its signature luxurious texture and mild, slightly sweet undertones. This makes it an ideal choice for those who appreciate the depth of South Asian flavors without an overwhelming spice kick, making it universally appealing to diverse palates. Its golden hue and rich aroma promise warmth and satisfaction even before the first spoonful.

Curry, in general, has a remarkable way of making you feel truly nourished, like your very insides are receiving a warm, aromatic hug. It’s a sensory experience that transcends mere eating, offering solace and joy. However, the thought of making curry from scratch can indeed be intimidating for many. It’s true; the long list of unfamiliar spices and intricate steps can seem daunting. Yet, the reward of a homemade, aromatic curry is unparalleled.

Therein lies the delightful dilemma: Curries are undeniably delicious, but their preparation often appears complex, particularly when faced with ingredients you’ve never encountered before. The good news is, Chicken Korma curry stands out as one of the more accessible and forgiving recipes in the curry family. There’s no need to worry! This particular recipe, passed down through generations in my family, is designed to be straightforward, guiding you through each step with ease, ensuring a successful and incredibly flavorful outcome every time.

I’m here to demystify the process and teach you how to create this incredible Korma curry. Think of it as a culinary adventure where I’ll hold your hand every step of the way. We’re going to take baby steps, ensuring you feel completely comfortable and confident in the kitchen. This isn’t just about following a recipe; it’s about learning the techniques that unlock authentic South Asian flavors. From expertly frying onions to blending spices to perfection, we’ll explore the nuances that make this Korma truly special. It’s totally chill, no biggie – just a delightful journey to a fantastic homemade meal.

Preparing a homemade Chicken Korma curry is an incredibly rewarding experience, filling your kitchen with an aroma that promises an unforgettable meal. This family recipe is more than just a list of instructions; it’s a culinary legacy, perfected over generations to deliver an authentic taste of South Asia right to your dining table. So, let’s gather our ingredients and embark on this delicious journey together, creating a dish that will warm your soul and delight your senses.

Yield: 4-6 servings

Mum’s Chicken Korma Curry

Prep Time
10 minutes

Cook Time
30 minutes

Total Time
40 minutes

A slightly spicy, savory curry that brings the flavors of South Asia. This recipe has been in my family for generations.

Ingredients

1 medium onion (cut in quarters and make 1/4 inch-thick slices)
6 tablespoons canola oil
2 tablespoon ghee (clarified butter)
½ teaspoon salt
1 lb. chicken bone-in cut into 8-10 pieces
2 teaspoons ginger paste
2 teaspoons garlic paste
½ tablespoon red chili powder (optional)
1 teaspoon coriander powder
½ teaspoon cumin powder
2 teaspoon Shan’s Korma Masala
2 cardamom pods
2 whole cloves
3-4 whole black peppercorns
4 -5 almonds (ground)
½ cup yogurt
1 tablespoon julienned ginger
½ teaspoon Kewra Essence
½ teaspoon Garam masala

Instructions

Start by heating the oil and ghee in a Dutch oven on medium heat and fry the onions with ¼ teaspoon salt for 10 minutes or until they just start to get golden brown. Remove the onions with a slotted spoon and place on a paper napkin to absorb any excess oil. They should start crisping up within a few minutes.
With the oil remaining in the pot, brown the chicken and cook completely through. Remove the chicken onto a plate.
Add ginger and garlic paste along with the red chili powder, ground almonds, cardamom, cloves, black peppercorns, coriander powder, Shan Masala, cumin powder and ¼ teaspoon salt. Add 2 tablespoons of water to keep the mix from burning. Let the mix cook for 2 minutes.
In a small bowl, beat the yogurt with a fork until it becomes a smooth paste and add the yogurt into the Dutch oven and cook until it reduces by about half.
Add the chicken back into the pot along with ½ a cup of water. Continue to cook until bubbles start to form on the surface, then reduce the heat and continue to simmer.
Grind the fried onions in a coffee or spice grinder. There should still be flecks remaining. Do not grind to a paste.
Add this to the curry along with the julienned ginger, Garam masala and Kewra water, while the heat is on low. Stir a few times until the oil starts to rise. Let the bubbles start to form on the surface before shutting off the stove. Serve with basmati rice.

Notes

Spice Level Adjustment: Taste the curry prior to adding the additional red chili powder. The Shan Korma Masala mix already contains chili powder, which might provide sufficient heat for your preference. Adjust according to your desired spice level for a perfectly balanced Korma.

Have you made this recipe?

If you enjoyed this recipe, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below. You can also share a picture on Instagram with the hashtag #LITTLESPICEJAR, I’d love to see what you made!

Serving Suggestions for Your Perfect Korma

Once your Mum’s Chicken Korma Curry is bubbling with aromatic goodness and the oil has started to separate, it’s ready to be served and savored. The traditional accompaniment for Korma is fluffy Basmati rice, which perfectly absorbs the rich, creamy sauce. However, the possibilities don’t end there! For an even more authentic experience, consider serving it with warm, fresh naan bread or roti, ideal for scooping up every last drop of that exquisite gravy. A side of cooling raita (yogurt with cucumber and mint) or a simple green salad can provide a refreshing contrast to the richness of the curry. Don’t forget some mango chutney or Indian pickles to add an extra layer of flavor and texture to your meal.

Tips for Making the Best Chicken Korma Curry

Perfectly Fried Onions: The key to a deep, complex flavor in Korma lies in the fried onions. Don’t rush this step. Frying them slowly until they are golden brown and crispy, then grinding them, adds a distinctive sweetness and body to the curry. Ensure they are completely dry after removing from oil for maximum crispness.
Browning the Chicken: While some Korma recipes call for raw chicken, browning the chicken pieces first adds an extra layer of flavor and helps seal in the juices, leading to more tender and flavorful meat in the final dish.
Tempering Spices: When you add the ginger, garlic, and powdered spices to the remaining oil, make sure to add a couple of tablespoons of water. This prevents the spices from burning and allows their flavors to bloom gently, creating a rich base for your curry.
Yogurt Consistency: Beating the yogurt until it’s smooth before adding it to the pot is crucial. This prevents it from curdling when it hits the heat, ensuring a silky, consistent sauce. Cook it down until it reduces by half to intensify the flavor.
Gentle Simmering: Once the chicken and water are added, let the curry come to a gentle simmer. Slow cooking allows the flavors to meld beautifully and the chicken to become incredibly tender.
Fresh Ingredients: While a good spice blend like Shan’s Korma Masala is excellent, using fresh ginger and garlic paste will elevate the aroma and taste significantly.
Adjusting Thickness: If your curry is too thick, you can add a little warm water or chicken broth to achieve your desired consistency. If it’s too thin, let it simmer uncovered for a bit longer until it reduces.

Variations and Customizations

This traditional Chicken Korma recipe is wonderfully versatile and can be adapted to suit various preferences:

Protein Swap: While chicken is classic, you can easily substitute it with lamb, beef, or even paneer (Indian cheese) for a delicious vegetarian version. Adjust cooking times accordingly for different proteins.
Vegetarian Korma: For a purely vegetarian option, use mixed vegetables like potatoes, carrots, peas, and cauliflower instead of chicken. You can also add chickpeas or lentils for extra protein and fiber.
Nut Preferences: If you have an almond allergy or prefer other nuts, cashews or poppy seeds can be used as a substitute for ground almonds to achieve a similar creamy texture.
Creaminess Boost: For an even richer Korma, you can stir in a tablespoon or two of heavy cream or coconut milk (for a dairy-free option) at the very end, just before serving.
Spice Level: The recipe already includes an optional red chili powder. Feel free to increase or decrease this amount based on your family’s heat tolerance. You can also add a finely chopped green chili for a fresher, brighter heat.

Storage and Reheating

Leftover Chicken Korma Curry tastes even better the next day as the flavors have more time to meld. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm on the stovetop over low heat, adding a splash of water or broth if the sauce has thickened too much. You can also reheat it in the microwave, stirring occasionally, until heated through. Freezing Korma is also an option; it can be stored in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Embrace the warmth and incredible flavors of this cherished family recipe. You’ll be amazed at how simple it is to create such an authentic and satisfying dish at home. Happy cooking!