Some evenings call for a curry with fragrance rather than a fierce chili kick. This chicken korma brings cumin, coriander, ginger and garam masala into a pale, creamy sauce, with ground almonds giving it a little body. Bite-size chicken breast pieces keep the cooking straightforward, provided the sauce stays at a gentle simmer.
This mild chicken korma combines yogurt, unsweetened coconut cream and ground almonds; keep the heat gentle so the sauce stays smooth while the chicken cooks through.
I like this style of sauce with enough looseness to move around the chicken, not stand in stiff peaks. Greek yogurt makes the mixture thicker than ordinary yogurt, so a small splash of water can be useful. The aim is a spoonable curry, not a competition to see how much cream the pan can hold.
Serving Chicken Korma
Serve the curry in shallow bowls with rice on the side, leaving room to mix each bite as you eat. Plain rice lets the aromatic sauce remain the focus. Tastiva’s rice cooking guide is a useful companion if you want a separate, fluffy starch rather than rice stirred into the curry.
A crisp cucumber salad or simply cooked green vegetables can bring contrast. Naan is another option for scooping the sauce, but rice and bread do not both have to appear. Choose the accompaniment that suits the meal and remember that neither is included in the curry’s nutrition estimate.
- Offer cilantro separately for anyone who prefers the curry without it.
- If adding sliced almonds as a garnish, keep them distinct from the ground almonds that thicken the sauce.
- Use warm bowls so the creamy sauce does not cool immediately at the table.
| Accompaniment | What it adds |
|---|---|
| Plain rice | A neutral base for sauce |
| Naan | A soft bread for scooping |
| Cucumber salad | Cool, crisp contrast |
Let one simple starch carry the sauce, then add a fresh or green side for contrast.
Chicken Korma Variations
The recipe adapts Kitchen Sanctuary’s quick chicken korma. The same chicken, yogurt, coconut cream and almond combination appears in the accompanying video. Here, full-fat Greek yogurt and 30% whipping cream are specified, and the chili powder is omitted for a mild version.
I would add heat at the table rather than turn the whole pan spicy when serving people with different preferences. A pinch of chili can change the character quickly, whereas the measured cumin and coriander give aroma without the same sensation. Taste the sauce before adding extra sugar; coconut products vary.
- Use unsweetened coconut cream, not sweetened cream of coconut intended for drinks.
- Stir the whole coconut-cream container before measuring so the fat and liquid are evenly combined.
- Ordinary full-fat yogurt produces a looser sauce than Greek yogurt; add water only as needed.
- Chicken thigh can be a variation, but cooking time and the nutrition calculation will change.
- Ground almonds are part of the sauce, not an optional garnish. Removing them changes both texture and flavor.
The main adjustment is sauce thickness: use gentle heat and small additions of water, not a hard boil.
Nutrition and Safe Cooking
Chicken contributes protein, with an estimated 34 grams in one-quarter of the recipe. Yogurt, almonds, coconut cream and whipping cream also contribute to the dish, but their presence does not make it a light sauce. Coconut cream and dairy add fat, and the recipe includes a measured amount of sugar.
The estimate covers the curry only and uses the specified dairy products. It is not a laboratory measurement, and brand changes affect the result. Almonds and milk are important allergens here; a coconut ingredient does not make the recipe dairy-free or nut-free.
- Cut the chicken evenly and check several larger pieces reach 165°F (74°C). A pale sauce can hide undercooked centers.
- Keep raw-chicken utensils separate from anything used to serve the finished curry.
- Refrigerate leftovers promptly in shallow containers. Reheat gently but thoroughly, stirring so the center heats as well as the edges.
Treat this as a creamy chicken meal with a clear portion size, not a health claim in a bowl.
Bottom Line
Chicken korma offers a fragrant dinner without requiring a fiery sauce. Let the onion soften, keep the spices from scorching and give the yogurt mixture a gentle finish. With a simple side and a little attention to thickness, the chicken and almond-coconut sauce can share the spotlight rather than compete with an overloaded plate.
A gentle simmer protects the creamy sauce while the thermometer confirms the chicken is ready.
Chicken Korma Recipe
Ingredients
- 525 g boneless skinless chicken breasts bite-size pieces
- 30 ml sunflower oil
- 150 g onion finely chopped
- 6 g garlic minced
- 10 g fresh ginger minced
- 2 g ground cumin
- 3 g ground coriander
- 3 g garam masala
- 1 g turmeric
- 1.5 g fine salt
- 0.5 g white pepper
- 30 g tomato paste
- 120 g full-fat Greek yogurt about 8% fat; stir smooth
- 120 ml unsweetened coconut cream stir the can before measuring
- 15 g ground blanched almonds
- 12 g granulated sugar
- 60 ml whipping cream 30% fat
- cilantro and sliced almonds optional garnish, excluded from estimates
- rice or naan optional serving additions, excluded from estimates
Equipment
- 1 Large skillet
- 1 Instant-read thermometer
Instructions
- Cut the chicken breast into evenly sized bite-size pieces. Finely chop the onion, mince the garlic and grate the ginger. Stir the coconut cream in its container before measuring so the liquid and fat are evenly combined.
- Heat the sunflower oil in a large skillet over medium heat. Cook the onion for about 5 minutes until softened. Add the chicken and cook for about 5 minutes, turning the pieces so their surfaces lose their raw color.
- Add the garlic, ginger, cumin, coriander, garam masala, turmeric, salt, white pepper and tomato paste. Stir for 1–2 minutes, reducing the heat if the spices threaten to scorch.
- Lower the heat and stir in the yogurt, coconut cream, ground almonds and sugar. Simmer gently, stirring occasionally, for about 6–8 minutes or until the chicken reaches 165°F (74°C). Add a little water if the thick Greek yogurt makes the sauce too stiff.
- Stir in the whipping cream and warm gently without boiling hard. Taste and serve with optional rice, naan or cilantro. This mild variation omits chili powder and uses Greek yogurt and 30% cream.
Nutrition
Video
Notes
Tried this recipe?
Let us know how it turned out!Hi, I’m Laura, the voice behind Tastiva. I’ve always believed that eating well should feel enjoyable, comforting, and realistic—not like another complicated rule to follow. I love creating recipes that fit into everyday life, sharing simple nutrition ideas, and finding small ways to make meals feel a little better without losing the pleasure of good food.