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Easy Chicken Korma

Recipes

Jennifer Scott
August 30, 2025

why make this recipe

Easy chicken korma is a delightful dish that brings together tender chicken and a creamy, flavorful sauce. It’s perfect for a weeknight dinner or a special occasion. This recipe is not only simple to follow but also allows you to enjoy a taste of Indian cuisine from the comfort of your home. With its mild spices and rich flavors, it’s sure to please everyone, including those who might be new to curry dishes.

how to make Easy chicken korma

Ingredients :

4 boneless, skinless chicken breasts (each weighing about 150g/5½oz), cut into 2.5cm/1in chunks
2 tbsp sunflower or vegetable oil
25g/1oz butter
2 onions (350g/12oz total weight), coarsely grated or very finely chopped
2 garlic cloves, crushed or finely grated
25g/1oz fresh root ginger, peeled and finely grated
2 tbsp medium or mild curry powder
1 tsp ground turmeric
1 tbsp mango chutney
75g/2¾oz dried red split lentils
800ml/1½ pints chicken stock, made with 1 stock cube
3 tbsp single cream
Freshly ground black pepper
160g/5¾oz basmati rice, to serve

Directions :

Season the chicken generously with pepper.
Heat 1 tablespoon of the oil in a large, non-stick frying pan. Fry the chicken over a medium–high heat for 4–5 minutes, turning occasionally. Set aside.
Place the remaining oil, butter, and onions in a large, non-stick saucepan and cook over medium heat for 8–10 minutes until the onions are well softened and lightly browned.
Stir in the garlic, ginger, curry powder, and turmeric, and cook for a few seconds more, stirring constantly.
Add the mango chutney, lentils, and stock to the spiced onions and bring to a simmer. Cook for 15–20 minutes, stirring regularly, until the lentils are very soft. For an extra smooth sauce, blend using a stick blender.
Add the chicken and 2 tablespoons of cream to the lentil mixture and simmer gently for 5–6 minutes, or until the chicken is cooked through. Add an extra splash of water if the sauce is too thick.
Meanwhile, place the rice in a saucepan of boiling water and cook for 10–12 minutes, or according to the packet instructions. Drain and set aside.
Serve the curry immediately, garnished with the remaining cream, and with freshly cooked rice.

how to serve Easy chicken korma

Serve easy chicken korma hot, garnished with a swirl of cream on top. This dish pairs wonderfully with fluffy basmati rice and can be accompanied by naan bread or a side salad for a complete meal. Enjoy it with your favorite chutney on the side for added flavor.

how to store Easy chicken korma

To store easy chicken korma, let it cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to three days. If you want to keep it longer, you can freeze it for up to three months. Thaw in the fridge overnight before reheating.

tips to make Easy chicken korma

Make sure to cut the chicken into uniform chunks for even cooking.
Adjust the spice level by choosing a mild or medium curry powder according to your taste.
For a creamier sauce, you can add a bit more cream or yogurt before serving.
Feel free to add vegetables like spinach or peas for extra nutrition and color.

variation

You can easily make this recipe vegetarian by substituting the chicken with chickpeas or vegetables like cauliflower and bell peppers. You can also replace the single cream with coconut milk for a dairy-free option, giving it a lovely tropical flavor.

FAQs

Q: Can I use frozen chicken for this recipe?
A: Yes, you can use frozen chicken, but make sure to thaw it completely before cooking.

Q: What can I use instead of lentils?
A: You can replace lentils with cooked chickpeas or peas for a different texture.

Q: Is this dish kid-friendly?
A: Yes, easy chicken korma is milder in flavor, making it suitable for kids. Adjust the spices according to their taste preferences.

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Jennifer Scott

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