Chicken Korma Curry
This Chicken Korma Curry has been making regular appearances on our dinner table for years and it never disappoints.
Made with tender chicken thighs, a creamy coconut sauce and fragrant korma spices, it's a mild curry that's packed with flavour without being spicy. It's one of those reliable family dinners that everyone happily eats, making it perfect for busy weeknights when you need something quick and satisfying.
If your family enjoys easy homemade curries, you might also like my Chicken Katsu Curry. It's another family favourite that's full of flavour while still being mild enough for the kids.
The best part is how simple this recipe is to make. There's no marinating, no complicated ingredients and very little preparation required. Everything comes together in one pot and dinner is on the table in under 30 minutes.
Cheaper (and faster!) than takeaway, this Chicken Korma Curry is the perfect Friday night fakeaway. Serve it with fluffy rice and warm naan bread or roti and dinner is sorted.
Other Recipes You Might Enjoy
If you enjoyed this Chicken Korma Curry, here are a few other family-friendly dinner recipes to add to your meal plan:
Chicken Katsu Curry – Crispy crumbed chicken served with a mild Japanese-style curry sauce.
Thai Red Chicken Curry – A quick and flavour-packed curry that's perfect for busy weeknights.
Easy Slow Cooker Mexican Beef – Tender shredded beef that's perfect for tacos, burritos and rice bowls.
Moroccan Lamb Pizzas – A quick and easy dinner made on Turkish bread and loaded with flavour.
Why You'll Love This Recipe
Ready in under 30 minutes
Made in one pot
Mild flavour perfect for families
Faster and cheaper than takeaway
Uses simple supermarket ingredients
Great for meal prep and leftovers
Freezer friendly
How to Make Chicken Korma Curry
Heat the oil in a large pot over medium-low heat.
Add the onion, garlic and ginger and cook for 3–5 minutes until softened.
Finely chop the coriander roots and stalks and add to the pot with the korma curry paste. Cook for 1–2 minutes until fragrant.
Add the diced chicken and stir until well coated in the curry paste mixture.
Pour in the coconut milk or cream and bring to a gentle simmer.
Cover with a lid and cook for 20 minutes.
If needed, stir through the cornflour slurry to thicken the sauce.
Serve with steamed rice and fresh coriander.
Top Tips
Use chicken thighs for the best results
Chicken thigh fillets stay tender and juicy during cooking and provide plenty of flavour. While chicken breast can be used, thighs are much more forgiving and less likely to dry out.Don't throw away the coriander roots and stalks
Coriander roots and stalks add incredible flavour to the curry base and are commonly used in many curry recipes. Whenever I buy coriander, I wash and dry the roots and lower stalks, then store them in a snap-lock bag in the freezer. They thaw in just a couple of minutes and are ready to chop and add straight into curries, soups and stir-fries.Choose the creaminess level you prefer
This recipe works beautifully with coconut milk, coconut cream or thickened cream. Coconut milk creates a lighter curry, while coconut cream or thickened cream will give you a richer, more luxurious sauce.Adjust the sauce to suit your taste
If the curry sauce is thinner than you'd like, stir through the cornflour slurry and allow it to simmer for a minute or two until thickened. If the sauce becomes too thick, simply add a splash of water to loosen it.
Serving Suggestions
This Chicken Korma Curry pairs perfectly with:
Steamed jasmine rice
Basmati rice
Garlic naan bread
Pappadums
Mango chutney
Cucumber raita
Steamed vegetables
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze portions in freezer-safe containers for up to 3 months. Defrost overnight in the refrigerator before reheating.
Reheat gently on the stovetop or in the microwave until heated through.
Frequently Asked Questions
Can I use chicken breast instead of chicken thighs?
Yes. Chicken breast can be used instead of chicken thighs, although you may need to reduce the cooking time slightly to prevent the chicken from drying out. Chicken thighs tend to stay juicier and more tender, which is why I prefer them for this recipe.
Is Chicken Korma spicy?
No. Chicken Korma is generally considered one of the mildest Indian curries. The korma paste provides plenty of flavour without much heat, making this recipe ideal for families, children and anyone who prefers a milder curry.
Can I make Chicken Korma Curry ahead of time?
Absolutely. In fact, the flavours often develop even further overnight, making this a great make-ahead meal. Store it in the refrigerator and simply reheat when ready to serve.
Can I freeze Chicken Korma Curry?
Yes. Allow the curry to cool completely before transferring it to an airtight container. Freeze for up to 3 months. Defrost overnight in the refrigerator before reheating.
Can I use thickened cream instead of coconut milk?
Yes. Thickened cream can be used in place of coconut milk and creates a richer, creamier sauce. Both options work beautifully, so you can use whichever you have on hand.
What can I serve with Chicken Korma Curry?
Chicken Korma Curry is delicious served with steamed basmati rice, jasmine rice, naan bread, roti or pappadums. For a complete meal, add a simple cucumber raita or a side of steamed vegetables.
Can I add vegetables to this curry?
Yes. Peas, green beans, spinach or cauliflower all work well in this recipe. Simply stir them through during the final few minutes of cooking until tender.
Chicken Korma Curry
If you’re after a fast, fuss-free dinner that still feels like a treat - this Chicken Korma Curry is the answer. Made with tender chicken thighs, warm spices and a creamy coconut base, it’s a comforting one-pot curry that’s ready in under 30 minutes. Cheaper (and faster!) than takeaway, this is the perfect Friday night fakeaway the whole family will look forward to.
Ingredients
- 1 tbsp ghee or oil
- 1 large brown onion, diced
- 4 garlic cloves, crushed
- 3cm piece fresh ginger, finely grated
- 1 bunch fresh coriander (roots and stalks only — reserve leaves for garnish)
- ⅓ - ½ cup korma curry paste (I use @pataksanz)
- 1kg chicken thigh fillets, cut into 3cm pieces
- 400ml coconut milk (or 300ml thickened cream)
- Steamed rice, to serve
- Optional: naan bread + extra coriander leaves
Instructions
- Heat the ghee or oil in a large pot over medium-low heat. Add the onion, garlic and ginger. Cook for 3–5 minutes, stirring often, until the onion softens and smells fragrant.
- Finely chop the coriander roots and about 5-10cm of stalks. Add to the pot with the curry paste. Stir for 1–2 minutes until everything is well combined and the paste becomes aromatic.
- Turn the frypan up to medium heat. Stir in the diced chicken, coating it thoroughly in the curry paste mixture.
- Pour in the coconut milk or cream. Stir well and bring to a gentle boil. Reduce the heat to low, cover the pot with a lid and simmer for 20 minutes, or until the chicken is tender.
- The curry will be a little runny, to thicken, mix 2-3 tsp cornflour with ¼ cup water and stir into the curry. Simmer for a few more minutes until thickened.
- Spoon the curry over steamed rice. Garnish with fresh coriander leaves and serve with warm naan on the side.
Notes
TOP TIPS:
- Slow cooking option: This recipe also works beautifully in the slow cooker. Check out the Slow Cooker Chicken Korma version for a set-and-forget dinner option.
- Freezer-friendly: This curry freezes well. Portion into containers and freeze for up to 3 months for a quick reheat-and-eat meal.
- Add-ins: Stir through baby spinach in the last few minutes of cooking for added colour and veg.
- Spice it up: Prefer more heat? Add a little chopped fresh chilli or a pinch of chilli flakes when cooking the curry paste.
Nutrition Facts
Calories
839Fat
66 gSat. Fat
32 gCarbs
17 gFiber
1 gNet carbs
16 gSugar
2 gProtein
44 gSodium
261 mgCholesterol
255 mgThe nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.
