I would like to share my tried, tested and truly delicious Chicken Korma recipe with you.
Although overall I personally prefer a more savoury and spicier curry, even I have to admit that this Chicken Korma recipe is delicious. The balance of sweetness, mild spices, & coconut creaminess is an absolute party for your taste buds.
Is Chicken Korma a British Curry?
The Korma curry has its origins in the Mughal (also spelt Moghul or Mogul) Empire that was in power in India from 1526.
It was a popular dish in Mughal cuisine, but like many curries (e.g. vindaloo) it has also been influenced by British cuisine and become quite a different dish than what the Mughals would have eaten.
You would also get a different dish if you ordered a korma in India today.
This version is the Anglo-Indian (or British Indian Restaurant – BIR) version that many people living in the United Kingdom or the US would be used to getting from a takeaway or restaurant.
What does Chicken Korma taste like?
Korma is a mild, sweet, creamy curry with flavours of ground almonds, coconut, and onions. It also has mild overtones of garlic and ginger, as well as cinnamon and cardamom.
Is Chicken Korma very hot?
Korma is not hot, it is actually the mildest curry from the Indian subcontinent. It contains little to no heat, only aromatic spices.
What Goes with Chicken Korma?
Chicken Korma is usually served with Naan bread and pilau rice. For healthier bread options you could try chapattis or roti bread.
What is Korma Curry made of?
Korma curry can be made from the following ingredients; vegetable oil or ghee, garlic, ginger, base gravy/curry sauce, a cinnamon stick, double cream, sugar, ground almonds, cardamon pods, chicken pieces, garam masala, creamed coconut block, salt and rosewater.
Ingredients For Chicken Korma Recipe
- 2 tablespoon of vegetable oil or ghee
- 300g or 11oz of pre-cooked chicken cubes done in a little vegetable oil and 1/2 teaspoon of turmeric
- 1cm piece of cinnamon stick
- 1/2 teaspoon of garam masala
- 3 crushed green cardamom pods
- 1/2 teaspoon rosewater
- 1 tsp garlic and ginger paste (equal amounts garlic and ginger blended together with a little water
- 1 tbsp coconut flour or coconut milk powder
- 70ml or 1/4 cup of double cream
- 3 Ladles of Base Gravy/Curry Sauce
- 1 tablespoon of sugar (more if you like it sweeter)
- 1 teaspoon of salt
- 3 tablespoons ground almonds or ground cashew nuts
- 50g (2 oz) creamed coconut block
Method for Chicken Korma Recipe
- Melt the vegetable oil or ghee in a pan over a medium heat.
- Add the cinnamon piece and 3 crushed cardamon pods to the hot oil to provide a brilliant flavour base.
- Fry off the spices for around a minute or so to get the flavour into the oil, and then add your garlic and ginger paste. Give it a minute or two to infuse.
- Add the sugar, ground almonds (or ground cashew nuts) & coconut flour.
- Add a ladle of base gravy/curry sauce, and then add your pre-cooked chicken.
- Put in your coconut block & turn your pan down to a simmer, which will let the block melt down and distribute its flavour into your sauce.
- Now add 1/2 teaspoon of rosewater, and then the double cream. It’s really important to taste your curry here. Remember you can always add more of something, but you can’t take an excess away. Add a little more sugar if your Korma isn’t sweet enough to your liking. Taste and adjust accordingly. If you feel your curry needs salt then add a little more and then taste again, adjusting accordingly. You may wish to add more base gravy/curry sauce at this point, if you like your curries thicker.
Serve your finished Chicken Korma recipe with Pilau rice, naan bread (or chapatis/roti bread if you prefer a healthier option) and freshly chopped coriander.
Optional – sprinkle some chopped cashews or ground almonds on the top of your Chicken Korma, along with the chopped coriander.
If you need a fantastic recipe for making your own naan bread at home try here:
If you would like to read another great Chicken Korma Recipe I’d fully recommend this one:
Or if you prefer a hotter, more vinegary curry try our Lamb Vindaloo recipe here: