Bowl of creamy chicken korma with coriander and spices.

Creamy & Delicious Chicken Korma Curry Recipe

Creamy & Delicious Chicken Korma Curry Recipe

This chicken korma curry recipe will show you how to make a beautiful, creamy chicken korma and teach you a little about Northern Indian spices.

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Introduction

In my last post I admitted to showing off in my younger days by eating the spiciest curries I could find. I won’t say it’s something we all did, but I think it might be a fairly common thing amongst men. After all, what greater show of masculinity could there be than to swallow down hundreds of thousands of scovilles worth of chilli without so much as breaking a sweat?

Well, lots of things, actually. But, as a teenage boy I didn’t really get that. I was always drawn to the spicier side of the spectrum when it came to Indian food. I enjoyed them all. Some of my fondest curry memories are of saag aloos and dhansaks and dupiazas. But it was the big, spicy curries like madras and vindaloo that stood out most. I heard stories about phals and tindaloos of the world, who were said to be hotter still. But I never quite found the fortitude to dive in and try them.

It took me a very long time to turn my attention to the dishes at the other end of the spectrum. They were light, creamy and fragrant. That didn’t really appeal to me in my pursuit of spice and heat. It only changed when I stumbled across Thai food. Thai curries are stunning. Perfectly balanced between sweet, sour and spicy, but drastically different from anything I new how to cook. So when I finally came across the gorgeous beef massaman curry, replete with fragrant dried spices and creamy, nutty depth, I was drawn to it like a moth to a flame.

When I finally made one, I was not let down. If you would like to find out for yourself, you’ll find a recipe for my very own chicken massaman curry right here. It married the very best of the Indian cuisine I had loved for so many years with the vibrancy of the Thai food I had only just begun to fall for.

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About this recipe

All of a sudden, I had cause to pay attention to those curries on the other side of the spectrum. In making that massaman curry I realised how similar it was to the kormas and passandas I had overlooked in the past. Suddenly, I had cause to try them out, both at restaurants and in my own kitchen. I was surprisingly impressed.

So here is the best and most authentic chicken korma curry recipe I have achieved so far. A lovely, creamy chicken korma with coconut milk as opposed to the more common cream or yogurt. A nod to the massaman dish that first won me over! With that in mind, if you’d like to add either of those instead, go ahead and do so. Just add them at the end, rather than by reducing them down.

Similar Recipes & Useful Sides

The Best Kashmiri Lamb Rogan Josh Recipe – An unexpected favourite, a childhood favourite in its grown up form. Rich, deep and incredible.

Passanda Sauce Recipe – An Authentic Leftover Chicken Curry – The sexiest, creamiest, butteriest, chickeniest curry I’ve ever made and an absolute personal favourite.

Goan Lamb Curry – Another of Goa’s beautiful curries. This time a delicious vindaloo style lamb dish!

The Best Indian Flatbread Recipe – The best Indian flatbreads you’ve ever seen. Seriously.


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Subscribe to my newsletter now for a free guide to cooking curries! AND I’ll send you weekly tricks, tips and updates that will help you elevate your cooking to the next level!


Bowl of creamy chicken korma with coriander and spices.

Creamy & Delicious Chicken Korma Recipe

Ed Chef
This chicken korma curry recipe will show you how to make a beautiful, creamy chicken korma and teach you a little about Northern Indian spices.
Course Main Course
Cuisine Indian
Servings 2

Ingredients
  

  • 2 x Chicken Legs Thighs Attached
  • 300 ml Chicken Stock
  • 1 Can Coconut Milk or equivalent amount of cream
  • 1 Large Onion
  • 3 Cloves Garlic
  • Bunch Fresh Coriander
  • 1 Tsp Ginger Paste
  • 1/2 Tsp Powdered Cinnamon
  • 1/2 Tsp Powdered Nutmeg
  • 4 Green Cardamom Pods
  • 4 Cloves
  • 1/2 Tsp Coriander
  • 1/4 Tsp Turmeric
  • Sugar
  • Salt
  • Oil
  • Almonds or Cashew Nuts Optional

Instructions
 

  • First, combine the stock and the Bone the chicken and dice it into equal sized pieces. The size is up to you, as long as they’re fairly even.
  • Add the stock and the coconut milk to a pan and allow the mixture to reduce by half.
  • Season the chicken and fry in oil on a high heat until the edges are nicely browned, then set aside to finish off later. The pieces don’t need to be cooked through at this stage.
  • Make a paste from the ginger, garlic and an equal quantity of coriander stalks.
  • In a dry pan on high heat, toast the whole spices (the cardamom and cloves) and then grind them into a fine powder with the pestle and mortar. It’s up to you if you leave any of the cardamom shells in, which probably won’t fully break up.
  • Mix with the other dry spices.
  • Dice the onion and caramelise for 6-8 minutes on a medium heat with a little salt, then add the spice mix you just made and gently cook through for a further couple of minutes – enough to detect the aroma without burning the spices.
  • Add the paste made from the fresh spices and fry for a further minute or so, then add the reduction of coconut milk and stock.
  • Stir everything together and transfer to a blender, then blend until smooth and transfer back to the pan.
  • At this stage, you want to adjust the seasoning. I also like to add a few teaspoonfuls of sugar at this stage. Exactly how many is up to you. Taste as you go!
  • Add the chicken and allow it to simmer gently until the chicken is cooked through. At this stage, there would be no harm in allowing it to cook for even longer or in allowing it to sit and rest for 24 hours or so to develop its flavour before re-heating.
  • When you’re ready to serve, garnish with some coriander and/or some shaved cashew nuts or almonds.
Keyword Chicken, chicken curry, chicken korma, creamy, Curry, indian, Indian Cuisine, Indian food, korma, korma curry

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