Easy Homemade Chicken Korma with Flatbread or Rice Recipe
If you are craving a rich, creamy, and aromatic dish that feels like a warm hug on a plate, then this Easy Homemade Chicken Korma with Flatbread or Rice Recipe is exactly what you need. Tender chicken simmers gently in a luscious sauce made from fragrant spices, coconut milk, and ground almonds, creating a perfect balance of flavors and textures. Whether you choose to scoop it up with soft flatbread or nestle it over fragrant basmati rice, this recipe promises a satisfying and comforting meal that’s surprisingly simple to prepare.
Ingredients You’ll Need
These ingredients might seem straightforward, but each one brings something essential to the table — from the creamy coconut milk and tangy yogurt enriching the sauce, to the aromatic spices that make this dish truly unforgettable. Simple ingredients combine beautifully to create a complex, vibrant flavor profile.
- Boneless, skinless chicken thighs or breasts (1 ½ lbs): Cut into bite-sized pieces for tender, juicy bites that soak up the sauce perfectly.
- Large onion (1): Finely chopped and sautéed to a sweet, golden base for rich flavor.
- Garlic cloves (3), minced: Adds depth and an irresistible aroma to the dish.
- Fresh ginger (1 tablespoon), grated: Offers a bright, slightly spicy zing.
- Plain Greek yogurt (3 tablespoons): Brings creaminess and tang while tenderizing the chicken gently.
- Canned coconut milk (1 cup): Enriches the sauce with a silky texture and a subtle tropical note.
- Ground almonds or almond flour (¼ cup): Acts as a natural thickener and adds a delicate nuttiness.
- Tomato paste (3 tablespoons): Deepens the sauce’s flavor with pleasant acidity and sweetness.
- Vegetable oil or ghee (2 tablespoons): For sautéing and infusing the spices properly.
- Garam masala (1 tablespoon): The heart of the spice blend, giving warmth and complexity.
- Ground turmeric (1 teaspoon): Provides earthy flavor and beautiful golden color.
- Ground coriander (1 teaspoon): Adds a subtle citrusy note to brighten the dish.
- Ground cumin (½ teaspoon): Brings a smoky undertone.
- Chili powder (½ teaspoon): Adjust to your preferred heat level for a gentle kick.
- Salt: To enhance all the incredible flavors.
- Fresh cilantro, chopped: Brightens and freshens the finished korma.
- Optional toppings (sliced almonds or raisins): Adds texture and pops of sweetness or crunch.
- Warm flatbread or cooked basmati rice: To serve alongside and soak up all that delicious sauce.
How to Make Easy Homemade Chicken Korma with Flatbread or Rice Recipe
Step 1: Sauté the Aromatics
Start by heating your oil or ghee in a large skillet or heavy-bottomed pot over medium heat. Add the finely chopped onion and gently sauté it for 5 to 7 minutes until it reaches a soft, golden perfection. This creates the flavorful foundation you want before adding any spices or chicken.
Step 2: Add Garlic and Ginger
Toss in the minced garlic and freshly grated ginger, cooking everything together for another 1 to 2 minutes. You’ll instantly notice the kitchen filling with enticing scents that hint at the delicious meal to come.
Step 3: Toast the Spices
Sprinkle in the garam masala, turmeric, ground coriander, cumin, chili powder, and a pinch of salt. Stir these spices into the aromatics and let them cook for about 30 seconds. This brief toasting helps release their essential oils, building layers of flavor.
Step 4: Deepen Flavor with Tomato Paste
Stir in the tomato paste and cook it for a full minute. This step intensifies the overall flavor, adding a subtle sweetness and richness that you might not expect but will definitely appreciate.
Step 5: Incorporate the Yogurt
Lower the heat to prevent curdling, then gradually add the Greek yogurt, stirring continuously. The yogurt adds creamy tang without overpowering the spices, helping to create that characteristic silky korma sauce.
Step 6: Cook the Chicken
Add the bite-sized chicken pieces, cooking for about 5 minutes while stirring to coat them thoroughly with the aromatic spiced mixture. This gets the chicken partly cooked and ensures every piece is infused with flavor.
Step 7: Simmer with Coconut Milk and Almonds
Pour in the coconut milk and sprinkle in the ground almonds, stirring to combine everything evenly. Cover the skillet and let the korma simmer gently on low heat for 20 to 25 minutes. This slow simmer ensures juicy, tender chicken and a beautifully thickened sauce.
Step 8: Final Adjustments and Garnishes
Taste your korma and adjust salt as needed. If the sauce is thicker than you like, add a splash of water to reach your desired consistency. Just before serving, sprinkle with freshly chopped cilantro and, if you wish, sliced almonds or raisins for an elegant finishing touch.
How to Serve Easy Homemade Chicken Korma with Flatbread or Rice Recipe
Garnishes
Garnishing with freshly chopped cilantro is a must—it brightens the rich flavors and adds a fresh, herbal note. Optional toppings like toasted sliced almonds lend a wonderful crunch, while a few plump raisins can create pops of sweetness that contrast beautifully with the savory sauce.
Side Dishes
This Easy Homemade Chicken Korma with Flatbread or Rice Recipe shines when served with warm flatbread, such as naan or roti, perfect for scooping up every last bit of the luscious sauce. Alternatively, fluffy basmati rice is a traditional and comforting companion that helps balance the richness of the korma.
Creative Ways to Present
For a special occasion, serve the chicken korma in individual bowls garnished with a sprinkle of pomegranate seeds for color and subtle tartness. You can also layer it over a bed of saffron rice or alongside a cooling cucumber raita to add contrast and freshness to the meal.
Make Ahead and Storage
Storing Leftovers
This korma holds up beautifully in the refrigerator for up to 3 days. Store any leftover korma in an airtight container to keep the flavors vibrant and the chicken tender for your next meal.
Freezing
If you’d like to save a portion for later, this dish freezes well. Just cool it completely before transferring to a freezer-safe container. It can be frozen for up to 2 months without losing its rich texture or flavor.
Reheating
To reheat, warm the korma gently on the stovetop over low heat, stirring occasionally. You might want to add a splash of water or coconut milk to loosen the sauce if it thickens too much. Avoid microwaving, if possible, to preserve the delicate texture of the chicken.
FAQs
Can I use chicken breasts instead of thighs for this recipe?
Absolutely! Chicken breasts work just as well in this Easy Homemade Chicken Korma with Flatbread or Rice Recipe, though thighs tend to stay juicier and more tender during the slow simmer. Just be careful not to overcook the breasts to avoid dryness.
Is this recipe very spicy?
This recipe is designed to have a gentle warmth thanks to the chili powder, but you can easily adjust the heat by reducing or increasing the amount used. The creamy coconut milk and yogurt also help mellow spiciness.
Can I make this recipe without coconut milk?
If you prefer, you can substitute coconut milk with heavy cream or extra yogurt, but coconut milk adds a lovely richness and slight sweetness that’s characteristic of traditional korma sauces.
What can I use instead of ground almonds?
If ground almonds aren’t available, almond flour is a perfect substitute. You can also try cashew powder for a slightly different nutty flavor that still thickens the sauce beautifully.
How long does it take to cook this Easy Homemade Chicken Korma with Flatbread or Rice Recipe?
From start to finish, expect to spend about 40 minutes preparing and cooking this dish. It’s wonderfully quick given how rich and restaurant-quality it tastes!
Final Thoughts
There is something truly special about being able to whip up a dish as flavorful and comforting as this Easy Homemade Chicken Korma with Flatbread or Rice Recipe in under an hour. It’s perfect for everything from a cozy weeknight dinner to impressing friends at a weekend gathering. Trust me, once you’ve tried it, this recipe will become a beloved staple in your kitchen. Grab those simple ingredients and let the magic of spices fill your home!
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Easy Homemade Chicken Korma with Flatbread or Rice Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This Easy Homemade Chicken Korma is a rich and flavorful Indian-inspired curry made with tender chicken thighs simmered in a creamy coconut milk and yogurt sauce, infused with aromatic spices like garam masala, turmeric, and coriander. Perfectly paired with warm flatbread or basmati rice, this dish makes a satisfying and approachable meal for any occasion.
Ingredients
Chicken Korma
- 1 ½ lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons plain Greek yogurt
- 1 cup canned coconut milk
- ¼ cup ground almonds (or almond flour)
- 3 tablespoons tomato paste
- 2 tablespoons vegetable oil or ghee
- 1 tablespoon garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon chili powder (adjust to taste)
- Salt to taste
- Fresh cilantro, chopped (for garnish)
- Optional: Sliced almonds or raisins for topping
For Serving
- Warm flatbread or cooked basmati rice
Instructions
- Sauté the onions: Heat oil or ghee in a large skillet or pot over medium heat. Add the finely chopped onion and sauté for 5-7 minutes until the onions become soft and golden brown.
- Add garlic and ginger: Stir in the minced garlic and grated fresh ginger; cook for another 1-2 minutes until fragrant and well combined with the onions.
- Toast the spices: Add garam masala, turmeric, coriander, cumin, chili powder, and a pinch of salt to the pan. Cook the spices, stirring constantly, for 30 seconds to release their aromas.
- Add tomato paste: Stir in the tomato paste and cook for 1 minute to deepen the flavor and blend it with the spices.
- Incorporate yogurt: Reduce the heat to low and gradually stir in the plain Greek yogurt, mixing carefully to prevent curdling and ensure a smooth sauce.
- Cook the chicken: Add the bite-sized chicken pieces to the pot, cooking for about 5 minutes. Stir frequently so the chicken is evenly coated with the spiced mixture.
- Simmer with coconut milk and almonds: Pour in the canned coconut milk and ground almonds, stir well to combine, then cover the skillet or pot. Let it simmer on low heat for 20–25 minutes until the chicken is tender and fully cooked.
- Adjust seasoning and consistency: Taste the korma and add more salt if needed. If the sauce is too thick, add a small splash of water to reach your desired consistency.
- Garnish: Remove from heat and garnish with freshly chopped cilantro. Optionally, sprinkle sliced almonds or raisins on top for extra texture and flavor.
- Serve: Serve the chicken korma hot, accompanied by warm flatbread or fluffy basmati rice.
Notes
- To prevent the yogurt from curdling, ensure the heat is low when adding it and stir in gradually.
- You can substitute chicken thighs with breasts if preferred, but thighs remain juicier and more flavorful.
- For a nuttier flavor, lightly toast the ground almonds before adding to the dish.
- Adjust the chili powder according to your preferred spice level.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
