Get ready for an unbeatable curry night with this gorgeously mild, creamy chicken korma. No need to marinate the chicken ahead of time, all made in one pot and it’s ready in 30 minutes. A fab family-friendly fakeaway idea that’s perfect for meal prep too.
Give me a warming, creamy bowl of curry and I am one happy girl! There’s just something so cozy and comforting about a good curry, and this one is pretty special. Juicy chicken thighs and a creamy, lightly spiced sauce… what’s not to love?
Korma can often be overly sweet and cloying, which I really wanted to avoid here. It uses coconut milk for a hint of sweetness, without having to add any sugar. This version is wonderfully creamy – without feeling heavy – thanks in large part to the yogurt. It’s also SUPER mild, so it’s perfect for kids and for anyone who isn’t a big fan of anything too spicy.
This is a brilliant recipe for busy weeknights because you don’t need to marinate the chicken ahead of time, and everything can be made in one pot, in just 30 minutes. All the ingredients are cupboard staples – or easy enough to pick up at a regular grocery store – and it can be made ahead of time if you like. I love serving the curry over fluffy rice, ideally with either garlic naan or cheesy naan for a proper fakeaway night in.
Ingredients
- Chicken thighs. I much prefer thighs to breasts in a curry – they’re juicier and won’t dry out in the sauce. Go for skinless and boneless thighs for ease, and always use free-range chicken.
- Yogurt. It’s SUPER important to use full-fat yogurt here. If you use a low-fat version, you’ll find that it splits and curdles in the pan with the heat. This will leave you with a gritty sauce, rather than the smooth and creamy one you’re after.
- Coconut milk. Korma can be a very sweet curry (which I don’t love) and I find coconut milk provides just enough subtle sweetness without it being too much, or having to add sugar. It’s not a huge quantity so doesn’t taste overly coconutty either.
- Spices. You’ll need ground cumin, ground coriander, ground turmeric, garam masala and chilli flakes. Skip the chilli flakes if you’re worried about heat, but it really is a very mild curry, even with the chilli.
- Ground almonds. A staple in a korma, ground almonds bring a nice rich nuttiness and texture to the curry. You can skip them if you like for a nut-free version.
How to make it
Cook your chicken for a couple of minutes on each side, just to ‘seal’ it. The chicken doesn’t need to be fully cooked through at this point as it’ll cook in the sauce later on. Add your spices and stir them through the chicken, then remove it from the pan and set it aside.
Add the diced onion and cook until soft, then add the garlic, ginger and tomato paste, before adding the chicken back into the pan. Then add the ground almonds, yogurt and coconut milk and let the curry simmer for about 10 minutes until thickened slightly.
Serve it with fluffy steamed rice, with some garlic naan or cheese naan on the side for a proper, take-out style curry night.
Got a question?
Yes! Like most curries, this one gets even better with time as the flavours can really meld. It’ll keep well in the fridge, in a covered container for 4 days and you can reheat it in the microwave, or on the stovetop over medium heat.
You want to use full-fat yogurt here. Use Greek yogurt or regular plain yogurt, but if you use a low-fat variety, you’ll find that it will split and curdle in the hot pan as the korma simmers.
You definitely can if you prefer – I find that thighs are more forgiving (less risk of them drying out) more breasts are great too.
This is a very mild curry, so it’s great for kids. It just has a lovely, warming heat to it, without it being typically spicy. The recipe does use chilli flakes so you can skip them if you’re worried.
Do you have your FREE Fakeaway e-book?
It’s filled with my absolute favourite takeaway dishes you can make at home!
From a quick pad thai and saag paneer, to Korean fried chicken, beef rendang and chicken satay, you’ll love exploring the book.
Like this recipe? Here are more easy curries to try next
If you make this recipe, I’d love to hear from you! You can leave a recipe rating and a comment below. And remember to tag @DishedByKate on Instagram, Facebook and TikTok if you’ve made one of my recipes. Seeing your recreations really makes my day 😊.
One Pot, 30 Minute Chicken Korma
Ingredients
Method
- Cook your rice. Add 1 cup of rice to a pot you have a lid for, then add 1 ⅔ cups of water. Set the pot over high heat, and once the water looks a little foamy, turn the heat to low, and pop the lid on.Let it cook for 12 minutes, then remove the pot from the heat (still with the lid on) and let it sit until you're ready to serve.
- Cook the chicken.Slice your chicken thighs into bite-sized pieces, then set a large, high-sided pan over medium-high heat. Add 1 tablespoon of oil to the pan, then add the chicken. Spread it out so it's (ideally) on one layer for even cooking. Let the chicken cook for a few minutes on each side.Add 1 teaspoon each of ground cumin, ground coriander, garam masala, ground turmeric, chili flakes, and salt, and mix it through the chicken. Remove the chicken from the pan, and set it on a plate for now.
- Add onion and aromatics. To the same pan, add your diced onion and a pinch of salt. Cook, stirring, until the onions start to soften and change color (they'll look more see-through).At this point, add the crushed garlic and ginger and stir through the onion. Add 2 tablespoons of tomato paste and stir through the onions and garlic for another minute.
- Return chicken to the pan and finish the curry. Add the chicken back into the pan, along with ¼ cup of ground almonds, 1 cup of yogurt, and ½ cup of coconut milk. Stir it through the chicken, then reduce the heat to low and simmer for another 10 minutes to thicken the sauce. Taste, and season with a little more salt if needed.
- Garnish and serve.Remove the lid from your rice pot, then use a fork to fluff up the grains. Divide the rice between plates, then top with the curry. Scatter over the cilantro leaves to serve if you like.
Great recipe for introducing curries and gentle spices to the youngest member of our family! Us adults enjoyed this too! We polished off the korma with parathas! Thanks Kate!
This was delicious and so simple to make. The whole family enjoyed it and I will defo be making it again. Pomegranate & coriander garnish was lush. Only thing I found, was the next day. It was very thick so, how would I loosen it the next day?
So so happy you all enjoyed it! I’d recommend adding a little water (or stock) to loosen the sauce back up when you reheat it xx Kate