One Pot, 30 Minute Chicken Korma

Chicken korma curry on top of rice in a bowl, with more curry and rice on the side.

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One Pot, 30 Minute Chicken Korma

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 better-than-takeout idea that's perfect for meal prep too.

Prep Time5

Cook Time25

Total Time30

Course: Main Course

Cuisine: Indian

Keyword: chicken korma, korma curry

Servings: servings

Calories: 532kcal

Author: Kate Phillips

Ingredients

1 cup long-grain white rice
1 tablespoon vegetable oil canola, rapeseed or similar
1 lb skinless, boneless free-range chicken thighs (500g)
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon turmeric
1 teaspoon chili flakes
1 teaspoon salt
1 onion finely diced
4 garlic cloves crushed
1- inch piece of ginger grated (or use 1 teaspoon ginger paste)
2 tablespoons tomato paste
¼ cup ground almonds
1 cup full-fat yogurt
½ cup coconut milk
A handful of cilantro leaves to serve (optional)

Instructions

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.

You don't need to cook the chicken through completely at this point - it will finish cooking in the sauce later.

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.

Notes

STORAGE INSTRUCTIONS: The curry keeps really well for 4 days, stored in an airtight container in the fridge. Reheat in the microwave, or over medium heat on the stovetop. You can also freeze it - I like to do so in individual portions in ziplock bags, for easy and quick defrosting.

INGREDIENT NOTES: You must use full-fat yogurt here. If you don't, your yogurt will split and curdle from the heat and you won't have the lovely smooth, creamy result you're after. You can swap the coconut milk for coconut cream, or use heavy cream.

OPTIONAL ADDITIONS: I often like to stir through a couple of big handfuls of spinach, or chopped broccolini about five minutes before the curry is ready.

Nutrition