Chicken Korma

Chicken Korma is a mild, aromatic and creamy curry dish that originates from ancient Mughlai cuisine. Often served at weddings or special occasions, its wonderful flavor comes from blending a number of spices with a mix of almonds and yogurt.



  • 2 tbsp (30 ml) butter or Ghee
  • 1 tbsp (15 ml) vegetable oil
  • 1 onion, finely chopped
  • 1 tbsp (15 ml) minced garlic
  • 1 1/2 tsp (7 ml) minced or grated fresh ginger
  • 1 tsp (5 ml) ground coriander
  • 1/2 tsp (2 ml) chili powder
  • 1/2 tsp (2 ml) garam masala
  • 1/4 tsp (1 ml) ground turmeric
  • 2 tbsp (30 ml) ground almonds
  • 2 tbsp (30 ml) tomato paste
  • 1 1/4 lbs (625 gr) boneless skinless chicken breasts, cut into 1-inch (2.5 cm) pieces (about 3 cups/750 ml)
  • 1 cup (250 ml) plain yogurt, whisked until smooth
  • Salt, to taste
  • pinch of dried fenugreek leaves
  • Chopped fresh coriander (cilantro)


  1. On medium-high heat, in a large, deep non-stick skillet, sauté onion in butter for 2 minutes or until soft and fragrant. Add garlic, ginger, ground coriander, chili powder, garam masala and turmeric; sauté for 30 seconds or until fragrant, being careful not to burn.
  2. Stir in almonds and tomato paste, and sauté for 2 minutes to blend well with the spices. Stir in chicken and sauté until lightly browned on all sides, about 3 to 4 minutes.
  3. Stir in yogurt; cover, reduce heat to medium and simmer for 6 to 8 minutes until chicken is completely cooked through. Season with salt and sprinkle dried fenugreek leaves. Cook covered for 2 to 3 minutes or until the curry comes to a boil. Garnish with fresh coriander (cilantro).

Tips: The yogurt should be whisked to avoid getting lumps in the curry. Any kind of plain yogurt will work well, including fat-free, 2% and Greek yogurt.

Kick-up the heat and add cayenne pepper to taste.

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Post Author: dvd

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