If you find yourself fancying an Indian meal with lots of aromatic spices, try this Chicken Korma recipe. It’s not only tasty, but is also easy to prep with no stress.
What Is Korma?
Korma is a dish that has its roots in North India. The term “korma” translates to “braising“, which is the traditional method used to make this recipe.
It’s very much an incredibly easy and delicious dish, especially when served with freshly chopped chilies and steamed rice.
To make a korma dish, you submerge the meat/vegetables in a thick Korma sauce. Then, sear the meat/vegetables in a pan, add the marinade, and simmer.
The Korma sauce is also fascinating, with fresh aromatic spices blended along with almonds and tomato paste. Then, Greek yogurt is added, to make the sauce creamy, tangy, and help tenderize the meat.
Additionally, other kinds of nuts are great to add if you’re aiming for a bit more nuttiness. We added cashews, and it was amazing.
Is Chicken Korma Curry?
Korma is among the most popular types of curries you will probably find at Indian restaurants. Others include Dhansak, Tikka Masala, Saag, Jalfrezi, and Vindaloo.
When it comes to curry, people expect it to give off a strong aroma, and it does. The spice mix in the Korma sauce includes powerful, intense spices, like garam masala, cardamom, and curry powder.
But don’t let that discourage you. The spices are in moderate amounts, which can be really compelling.
Is It Spicy?
Curries are known to be intensely hot, but this is gross generalization. There are both spicy and mild kinds, and korma falls into the latter category.
If you prefer your chicken korma spicy, you can always add chili later, dried or fresh.
Chicken Korma vs Butter Chicken
Having similar ingredients and visuals, the two are often mistaken as variations of one dish. These curries may come from the same cuisine but they don’t share the same spirit.
For starters, korma often calls for mutton, and butter chicken’s core has always been chicken. Both use tomato in the sauce, but the tanginess in korma is expected to be much lighter than butter chicken.
While we cook chicken korma using a pan, butter chicken is ideally cooked in a clay pot, or “tandoor”. Chicken korma is slightly seared before being simmered with the sauce, which gives it more character.
And to top it off, korma sauce is richer, thanks to the blended nuts and added yogurt. These are also used in butter chicken but in a smaller amount.
Is This Dish Healthy?
Yes, it is. Its calories, saturated fat, and sodium are all kept within the limits, complying with our healthy eating guidelines approved by nutritionists.
Apart from that, the ingredients in this chicken korma recipe are all considered healthy.
Take almonds for instance. This nutritious nut is high in healthy fats, loaded with antioxidants, and can help control blood pressure.
Greek yogurt is one of the most recommended types of dairy. Besides being packed with protein and calcium like other types of dairy, it also contains probiotics that promote gut health.
You can use chicken breast for more protein, but we can’t assure you that it’s still as tasty.
Tips for Making
If 5 minutes have passed and the thighs aren’t getting any charred marks, cook them for another 1-2 minutes. We found that using a cast-iron skillet helps.
To cook short-grained rice, place one part water, one part rice into a rice cooker, and hit the button. Or, double the water and simmer the rice over medium heat in a pot for 20 minutes.
If you’re cooking basmati rice, boil a pot of 4-5 parts of water. Add canola oil, place the rice in, and cook for around 6-7 minutes.
Then, take some of the rice out using a fork. Press the rice against your fingers to look for that 90% cooked texture, which is tender but not too mushy.
Drain the rice and run it under cold water and you have a delicious batch of basmati rice.
Each serving of our chicken korma recipe is 511 calories. More than 60% of the calories come from lean proteins and healthy fats from yogurt, olive oil, almonds, and cashews.
To meet the 750-calorie meal, chicken korma needs to be paired with a side with around 250 calories. Here’s what we have to recommend:
What to Serve with
After having such an aromatic dish with all of the herbs and spices, we thought of something soothing— pumpkin soup. They are both creamy, but the soup really mellows out the fierce fragrance of chicken korma.
How Long Does It Last in the Fridge?
Chicken korma can last for up to 2 days in the refrigerator, in an airtight container or covered with cling film.
To keep cooked chicken korma for longer, you can divide it into Ziploc bags and toss them in the freezer. These will last for about 1 month.
Chicken korma is just one of the many great dishes Indian cuisine can offer. We have a whole collection dedicated to the cuisine in case you’re interested.
To serve with cooked rice, we have some delicious selections from other cuisines:
Moo Goo Gai Pan: a Cantonese chicken stir-fry that cooks together chicken thighs, mushrooms, bamboo shoots, sliced carrots, and snap peas in a garlicky soy sauce. It’s one of the great remedies for cold winter nights.
Thai Chicken Curry: a very saucy, spicy treat that coats chunks of chicken and carrots in an aromatic broth full of spices. We love how the taste of curry is perfectly complemented by both warm spices and fresh aromatics.
Tuyet Pham is an award-winning Saigonese chef who believes that joy is the secret ingredient to delicious food. At Healthy Recipes 101, Tuyet personally tests and simplifies every recipe, ensuring maximum flavor with minimal effort. With a background at prestigious French restaurants P’TI Saigon and Le Corto, Tuyet knows how to make every dish exceptional.
Luna Regina is an accomplished writer and author who dedicates her career to empowering home cooks and making cooking effortless for everyone. She is the founder of HealthyKitchen101.com and HealthyRecipes101.com, where she works with her team to develop easy, nutritious recipes and help aspiring cooks choose the right kitchen appliances.
Lizzie Streit is a Minneapolis-based dietitian and founder of It’s a Veg World After All. She completed her MS in Human Nutrition from Drexel University, and is an expert in culinary nutrition, recipe development, and nutrition communications. Lizzie’s philosophy is centered around making nutrition recommendations, and especially the advice to eat more vegetables, approachable and realistic. She is excited to be working with the team at Healthy Recipes 101 to ensure that their recipes are both nutritious and delicious.
Wow, this sounds so delicious. I love the spices — especially cardamom! I didn’t know much about this dish and learned a lot! 🙂
Aww so happy that you love it Valentina! Yes the citrusy and tangy flavor of cardamom is just heaven, right? Hope you’ll have a great experience with the dish 😀
I made this dish this past weekend and it came out wonderful. I’ve made korma before where it was so labor intensive and this was so not labor intensive which was so convenient and easy and still had all the heavenly korma flavors that are tasty. Next time I make it, I will try it with light coconut milk instead of yogurt and switch out the almonds for cashews. Thanks so much for this wonderful yummy appetizing flavorsome dish.
Can it do without almonds I dont have any on hand today and I want to try this.