Introduction
This Chicken Korma is a quick, comforting, and creamy curry that doesn’t need hours in the kitchen. It’s full of flavour, uses versatile ingredients, and is perfect for feeding the whole family. You can easily adjust the spice level and swap ingredients based on what you have in your cupboard — ideal for a fuss-free weeknight dinner.
Serves
3-4
Prep Time
10 minutes
Cook Time
20-25 minutes
Total Time
35 minutes
Ingredients
- 500g chicken breast or thighs, diced
- 1 large onion, finely chopped
- 2 cloves garlic, minced (or 1 tsp lazy garlic)
- 1 tbsp ginger, minced or grated
- 1 tbsp olive oil
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp garam masala
- 1/2 tsp chili powder (optional, to taste)
- 200ml coconut milk
- 1/2 cup chicken stock or water
- Salt & black pepper, to taste
- Fresh coriander for garnish
Method
- Heat olive oil in a large pan over medium heat. Add onion, garlic, and ginger and sauté for 5–6 minutes until soft.
- Add turmeric, cumin, coriander, garam masala, and chili powder. Stir for 1–2 minutes until fragrant.
- Add chicken and cook until sealed on all sides.
- Pour in coconut milk (or yogurt) and stock. Stir and bring to a gentle simmer.
- Cover and cook for 20–25 minutes until chicken is cooked through and the sauce is thickened.
- Season with salt and black pepper. Garnish with fresh coriander.
- Serve with rice or naan bread.
Variations (choose what suits your family)
- Swap chicken for chickpeas for a vegetarian version.
- Adjust spice levels to suit your family’s taste.
- Add vegetables like peas or bell peppers for extra colour and nutrition.
Notes
- Yogurt can be used instead of coconut milk for a creamier but lower-fat option.
- Leftovers taste great the next day and freeze well.
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