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This easy chicken korma features tender chicken simmered in a creamy, spiced coconut sauce. Greek yogurt keeps the chicken juicy, while garam masala, ginger, garlic, and a touch of honey add lots of flavor. Serve it with rice or warm naan for a comforting family dinner.
Chicken korma is one of those meals I make when I want something warm and comforting but still easy enough for a weeknight. I keep mine mild so my kids can enjoy it, then add a little cayenne or chili flakes to my own serving.
I love serving it with steamed basmati rice, homemade naan, and a squeeze of lemon or lime juice.
Recipe Overview
A Few Key Ingredients
Below are the key ingredients you’ll need to make Chicken Korma. You’ll find the full quantities in the recipe card further down the post.
Chicken breasts: Diced boneless, skinless chicken breast adds tender, lean protein to the curry. Diced chicken thigh is a great swap here for a deeper flavor.
Spices: Turmeric creates the signature golden hue in this curry, while cumin, coriander, cinnamon, and garam masala add layers of warming, toasty flavor. Freshly toasted and ground spices will deliver the best flavor, but pre-ground spices will still be delicious.
Greek yogurt: Used in the marinade to help the spices stick to the chicken while tenderizing it. I also stir some in at the end for added creaminess. Full-fat, room-temperature yogurt is key here, as it resists curdling (unlike lower-fat yogurts) when added to the warm curry.
Light coconut milk: Adds a sweet, lightly creamy flavor to the curry. You may use full-fat coconut milk for a richer dish if you like.
Tomato paste: A touch of tomato paste adds acidity and some body to the sauce.
Honey: Balances the flavor of the spices, yogurt, and lemon juice. Maple syrup or granulated sugar can be used instead if preferred.
Common Problems to Avoid
- The yogurt splits or curdles: Yogurt can curdle when heated, which can make the curry taste less creamy and look slightly grainy. To avoid this, use full-fat, room-temperature Greek yogurt, and try not to add it to the curry while it’s still very hot.
- Sauce is too thin or thick: If the sauce is too thin, simmer the curry for a little longer before removing it from the heat. If it’s too thick, add a splash of chicken broth, water, or coconut milk, stirring it in until it reaches your desired consistency.
- Tastes bland: This can happen if you use ground spices that are too old. Ground spices lose flavor over time, so try to use ones that are as fresh as possible (or toast and grind whole spices yourself). Adding more salt, lemon juice, or even honey can also help fix a bland-tasting curry.
How to Make Chicken Korma
Step 1. Combine the chicken, cornstarch, Greek yogurt, garlic, ginger, coriander, cumin, turmeric, salt, and pepper in a bowl. Toss to coat, then marinate for 20 minutes.
Step 2. Heat 1 1/2 tbsp of the olive oil in a large skillet over medium heat. Add the chicken in a single layer and cook in 2 batches for 5-6 minutes, until lightly golden. The chicken does not need to be fully cooked. Transfer to a plate.
Step 3. Reduce the heat to medium-low. Add the remaining oil and chopped onion to the same skillet and cook for 5 minutes, until softened and lightly golden. Stir in the garlic, ginger, and seasonings, and cook for 30 seconds until fragrant.
Step 4. Mix in the tomato paste and cook for 1 minute. Pour in the chicken broth, bring to a simmer, and scrape up any browned bits from the bottom of the skillet. Add the coconut milk and bring to a simmer.
Step 5. Return the chicken and any accumulated juices to the skillet. Cover and simmer gently for around 10 minutes, until the chicken is cooked through and the sauce has thickened.
Step 6. Remove the skillet from the heat. Let it cool for 5 minutes, then stir in the room-temperature Greek yogurt, honey, and lemon juice.
Step 7. Taste and adjust seasoning with more salt, pepper, or lemon juice as needed. Garnish with fresh cilantro and toasted sliced almonds. Serve over basmati rice with warm naan.
Recipe Notes
Storage: Store cooled leftovers in an airtight container in the fridge for up to 3 days. Alternatively, freeze for up to 3 months (thaw overnight in the fridge before reheating); it may appear slightly grainy when thawed.
Reheating: Reheat in a pot over low heat (to prevent the yogurt from splitting) with a splash of water, stirring often, until warmed through. You can also microwave individual portions in a microwave-safe bowl until piping hot throughout.
Vegetarian: Use cubed firm tofu or drained, cooked chickpeas in place of the chicken breast.
Make it spicy: Add 1-2 tsp Kashmiri chili powder or 1-2 diced red chilis.
Add some veggies: Simmer with florets of cauliflower, sliced carrots, cubed butternut squash, or peas.
Questions I Get Asked a Lot
No, Korma is generally a very mild curry with little to no chili added. Adding coconut milk (or cream) and yogurt also helps mellow any heat if you add chili.
Yes, this curry actually tastes even better the next day as the flavors have time to mingle. You can store the cooked, cooled curry in the fridge for up to 3 days. Just make sure you reheat on low, stirring often, to prevent the yogurt from splitting.
Yes, you can swap the Greek yogurt for coconut yogurt or thick, unsweetened soy yogurt.
Yes. Boneless, skinless chicken thighs work well and stay especially tender. Cut them into similar-sized pieces and cook until they reach an internal temperature of 165°F.
You can replace it with heavy cream or half-and-half. The flavor and richness will change slightly, so start with less and add more as needed.
Bring the yogurt to room temperature and lower the heat before adding it. Stir it in gradually and avoid boiling the sauce afterward.
You May Also Like
- Instant Pot Butter Chicken
- Chicken Vindaloo
- Grape Jelly Chicken Meatballs
- Slow Cooker Chicken Curry (Dairy-Free)
- Butternut Squash Curry
- Thai Green Chicken Curry
- Curried Turkey Meatballs
- Shrimp Curry
Thanks so much for being here and cooking along with me. If you try this recipe, I’d love to hear how it turned out. Leave a comment and a ⭐️ rating below.
Chicken Korma With Greek Yogurt
Ingredients
- 2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon cornstarch
- 1/4 cup plain full-fat Greek yogurt
- 2 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- ¾ teaspoon salt
- ¼ teaspoon black pepper
Korma Sauce:
- 2 tablespoons olive oil, divided
- 1 large sweet onion, finely diced
- 2-3 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 2 teaspoons garam masala
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon turmeric
- ¼ teaspoon ground cinnamon
- 3 tablespoons tomato paste
- ¾ cup low-sodium chicken broth
- 1 1/4 cup canned light coconut milk
- 2 tablespoons plain full-fat Greek yogurt, room temperature
- 2 teaspoons honey
- 1 tablespoon lemon juice
- Salt and black pepper, to taste
To serve (optional):
- Chopped fresh cilantro
- Toasted sliced almonds
- Cooked basmati rice
- Warm naan
Instructions
- Combine the 2 pounds boneless, skinless chicken breasts (diced), 1 tablespoon cornstarch, 1/4 cup plain full-fat Greek yogurt, 2 garlic cloves (minced), 1 tablespoon grated fresh ginger, 1 teaspoon ground coriander, 1 teaspoon ground cumin, 1 teaspoon turmeric, ¾ teaspoon salt, and ¼ teaspoon black pepper in a bowl. Toss well to coat and let marinate for 20 minutes.
- Heat 1 1/2 tbsp of the olive oil in a large skillet over medium heat. Add the chicken in a single layer, and cook in 2 batches, for 5-6 minutes until lightly golden. The chicken does not need to be fully cooked. Transfer to a plate.
- Reduce the heat to medium-low. Add the remaining 1/2 tbsp olive oil and 1 large sweet onion (finely diced) to the same skillet and cook for 5 minutes until softened and lightly golden.
- Stir in the 2-3 garlic cloves (minced), 1 tablespoon grated fresh ginger, 2 teaspoons garam masala, 1 teaspoon ground coriander, 1 teaspoon ground cumin, ½ teaspoon turmeric, and ¼ teaspoon ground cinnamon, and cook for 30 seconds until fragrant.
- Mix in the 3 tablespoons tomato paste and cook for 1 minute.
- Pour in the ¾ cup low-sodium chicken broth, bring to a simmer and scrape up any browned bits from the bottom of the skillet. Add the 1 1/4 cup canned light coconut milk and bring to a simmer.
- Return the chicken and any accumulated juices to the skillet. Cover and simmer gently for around 10 minutes, until the chicken is cooked through and the sauce has thickened.
- Remove the skillet from the heat. Let it cool for 5 minutes, then stir in the 2 tablespoons plain full-fat Greek yogurt (room temperature), 2 teaspoons honey, and 1 tablespoon lemon juice.
- Taste and adjust the seasoning with additional salt, pepper, or lemon juice if needed.
- Garnish with Chopped fresh cilantro and Toasted sliced almonds. Serve over Cooked basmati rice with Warm naan.
Notes
- Serving size: About 1½ cups, or 1/6 of the finished recipe
- Cut the chicken into similar-sized pieces so it cooks evenly.
- Marinate the chicken for at least 20 minutes or up to 8 hours.
- Full-fat Greek yogurt is less likely to separate than low-fat yogurt.
- Let the yogurt reach room temperature before adding it to the sauce.
- Lower the heat before stirring in the yogurt, and do not let the sauce boil afterward.
- Shake or stir the coconut milk before measuring it.
- Add more chicken broth if the sauce becomes too thick.
- Chicken thighs may be used in place of chicken breasts.
- This korma is mild. Add cayenne pepper or chili flakes for some heat.
- Cook the chicken to an internal temperature of 165°F.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Absolutely delicious!
Thanks.