Easy chicken korma recipe for creamy curry
Easy chicken korma recipe for creamy curry Okay, so I have this chicken korma recipe that I make ALL the time because it’s just so dang easy and creamy and delicious. Like, it’s one of those dishes that makes you feel fancy but secretly takes almost no effort. I first tried it at this little…
Easy chicken korma recipe for creamy curry
Okay, so I have this chicken korma recipe that I make ALL the time because it’s just so dang easy and creamy and delicious. Like, it’s one of those dishes that makes you feel fancy but secretly takes almost no effort. I first tried it at this little Indian place near my apartment, and I was like, “I need to figure out how to make this at home without burning my kitchen down.” And guess what? I did. And now you can too.
This version is super simple, doesn’t need a million ingredients, and still tastes like something you’d order at a restaurant. Plus, it’s perfect for when you want something comforting but not too heavy. Let’s get into it.
Recipe Card
Recipe Title: Easy chicken korma recipe for creamy curry
Servings: 4
Prep Time: 15 minutes
Cooking Time: 25 minutes
Calories: 320 kcal per serving
Ingredients:
- 1.5 lbs boneless chicken thighs (or breasts, but thighs are juicier)
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 cup plain yogurt (not Greek, too thick)
- 1/2 cup heavy cream (or coconut milk if you’re feeling fancy)
- 2 tbsp butter (or ghee if you have it)
- 2 tbsp tomato paste
- 1 tbsp garam masala
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp chili powder (or more if you like heat)
- Salt to taste
- Fresh cilantro for garnish (if you remember to buy it)
Directions:
- Heat the butter in a big pan over medium heat. Throw in the onions and cook until they’re soft and kinda golden, about 5 minutes.
- Add the garlic and ginger, stir for like 30 seconds until it smells amazing.
- Add the chicken and cook until it’s not pink anymore, maybe 5-7 minutes.
- Now dump in all the spices—garam masala, turmeric, cumin, coriander, chili powder, and salt. Stir it around so the chicken gets coated.
- Add the tomato paste and yogurt, mix it all together. Let it simmer for 10 minutes so the flavors can party.
- Pour in the heavy cream (or coconut milk), stir, and let it cook another 5 minutes. Taste it—add more salt if needed.
- Garnish with cilantro if you didn’t forget to buy it. Serve with rice or naan, and pretend you’re a professional chef.
See? Not hard at all. And the best part is, it tastes even better the next day because the flavors get all cozy together in the fridge.
Nutrition Info (per serving)
| Calories | Carbs | Fat | Protein |
|---|---|---|---|
| 320 | 30g | 15g | 6g |
Ingredient Swaps
| Ingredient | Substitution |
|---|---|
| Butter | Margarine or coconut oil |
| Heavy cream | Coconut milk or cashew cream |
| Chicken thighs | Chicken breasts or even tofu for vegetarian |
Tips
- Don’t rush the onions. Let them get nice and golden—it adds so much flavor.
- If your yogurt looks like it’s curdling when you add it, just keep stirring. It’ll smooth out.
- Leftovers? Yes. Always make extra because this stuff is magic the next day.
FAQ
Q: Can I make this ahead of time?
A: Absolutely. In fact, it tastes better after sitting in the fridge for a few hours. Just reheat gently so the cream doesn’t separate.
Q: Can I freeze leftovers?
A: You can, but the texture might change a bit because of the dairy. If you use coconut milk, it freezes better.
Q: Is this spicy?
A: Not really. The chili powder gives it a little kick, but you can adjust it to your taste. Add more if you like it hot, or skip it if you don’t.
That’s it! Seriously, this chicken korma is one of my go-to recipes when I want something easy but still feels special. It’s creamy, flavorful, and basically foolproof. Let me know how it turns out if you try it—I love hearing your kitchen adventures (or disasters, no judgment).
