This easy chicken korma is a comforting, family-friendly curry featuring tender chicken simmered in a creamy, fragrant coconut and yogurt sauce. A simple marinade keeps the chicken juicy, while warm spices—garam masala, turmeric, cumin, coriander, cinnamon—along with garlic, ginger, and a touch of honey create balanced savory-sweet flavor. Serve it over steamed basmati rice or with warm naan for a satisfying weeknight meal.
Chicken korma is a great recipe to make when you want something warm and elegant but not complicated. The version here is intentionally mild so kids can enjoy it; add a pinch of cayenne, Kashmiri chili powder, or red chili flakes to your portion if you prefer heat. The sauce is creamy without being heavy thanks to the combination of light coconut milk and full-fat Greek yogurt.
I like to finish the dish with fresh lemon juice for brightness and a sprinkle of toasted sliced almonds and cilantro for texture and color. It pairs perfectly with steamed basmati rice or soft naan for scooping.
Recipe Overview
A Few Key Ingredients
Below are the main ingredients that give this Chicken Korma its signature texture and flavor. Full quantities are provided in the recipe card later in the post.
Chicken breasts: Diced boneless, skinless chicken breast provides lean protein and cooks quickly. For a richer flavor and more forgiving texture, use diced boneless chicken thighs instead.
Spices: Turmeric lends a warm golden color. Cumin, coriander, garam masala, and a pinch of cinnamon create depth and warmth. Freshly toasted whole spices ground just before cooking boost aroma, but pre-ground spices work well in a pinch.
Greek yogurt: Used both in the marinade and stirred in at the end to add creaminess without thinning the sauce. Full-fat, room-temperature yogurt is recommended to reduce the chance of curdling when combined with warm sauce.
Light coconut milk: Adds mild sweetness and a silky body to the korma. For a richer result, use full-fat coconut milk.
Tomato paste: A small amount of tomato paste adds acidity and helps build the sauce’s body.
Honey: Balances the savory and tangy elements in the sauce. Maple syrup or a small amount of granulated sugar may be used as alternatives.
Common Problems to Avoid
- Yogurt splitting: Use full-fat Greek yogurt and let it come to room temperature before adding. Remove the pan from direct heat and stir the yogurt in gently; avoid boiling the sauce after adding it.
- Sauce consistency: If the sauce is too thin, simmer uncovered a few minutes to reduce it. If it becomes too thick, loosen with a splash of chicken broth, water, or more coconut milk until you reach the desired consistency.
- Flat flavor: Old ground spices lose potency. Use fresh spices or toast and grind whole spices for bolder taste. Adjust salt, lemon juice, or honey to brighten and balance flavors.
How to Make Chicken Korma
Step 1. In a bowl, combine diced chicken, cornstarch, 1/4 cup full-fat Greek yogurt, minced garlic, grated ginger, ground coriander, ground cumin, turmeric, salt, and pepper. Toss to coat and let the chicken marinate for 20 minutes to develop flavor and tenderness.
Step 2. Heat 1 1/2 tablespoons olive oil in a large skillet over medium heat. Add the chicken in a single layer and brown in two batches for 5–6 minutes until lightly golden. The pieces do not need to be fully cooked through. Transfer the seared chicken to a plate.
Step 3. Reduce heat to medium-low. Add the remaining 1/2 tablespoon olive oil and the finely diced sweet onion to the skillet. Cook for about 5 minutes until the onion is softened and lightly golden.
Step 4. Stir in the garlic, grated ginger, garam masala, ground coriander, ground cumin, turmeric, and a pinch of ground cinnamon. Cook for 30 seconds until the spices are fragrant, then add the tomato paste and cook for 1 minute to mellow its raw edge.
Step 5. Pour in the chicken broth, bring the mixture to a gentle simmer while scraping up any browned bits from the skillet bottom. Add the coconut milk and return to a simmer.
Step 6. Return the seared chicken and any juices to the skillet. Cover and simmer gently for about 10 minutes until the chicken is cooked through and the sauce has thickened slightly.
Step 7. Remove the skillet from the heat and allow it to cool for about 5 minutes. Stir in 2 tablespoons room-temperature full-fat Greek yogurt, 2 teaspoons honey, and 1 tablespoon lemon juice. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.
Step 8. Garnish with chopped fresh cilantro and toasted sliced almonds if desired. Serve hot over cooked basmati rice with warm naan for a complete meal.
Recipe Notes
Storage: Cool leftovers and store in an airtight container in the refrigerator for up to 3 days. You can freeze portions for up to 3 months; thaw overnight in the fridge before reheating. Note that yogurt-thickened sauces may change texture slightly after freezing.
Reheating: Reheat over low heat on the stovetop with a splash of water or broth, stirring frequently to prevent separation. You can also reheat individual portions in the microwave until piping hot.
Vegetarian option: Substitute cubed firm tofu or cooked, drained chickpeas for the chicken and follow the same cooking method, adjusting simmer time so vegetables or tofu are heated through.
Make it spicy: Add 1–2 teaspoons Kashmiri chili powder, a pinch of cayenne, or diced fresh chilis when cooking the spices to bring heat to the dish.
Add vegetables: Stir in cauliflower florets, sliced carrots, cubed butternut squash, or peas during the simmer step for a more vegetable-forward curry.
Questions I Get Asked a Lot
Korma is typically mild. The richness of coconut milk and yogurt tones down heat, so you can add chili to taste if you prefer a spicier curry.
Yes. This curry often tastes better the next day after the flavors have melded. Store in the refrigerator and reheat gently to avoid splitting the yogurt.
Yes. Replace Greek yogurt with thick coconut yogurt or an unsweetened, thick soy yogurt. Skip the final yogurt addition and finish with a splash more coconut milk if needed.
Absolutely. Boneless, skinless chicken thighs are flavorful and remain tender. Cut them into even pieces and cook until they reach 165°F (74°C) internal temperature.
Bring the yogurt to room temperature, remove the pan from direct heat, and stir the yogurt in slowly. Avoid boiling the sauce after adding yogurt.
You May Also Like
- Instant Pot Butter Chicken
- Chicken Vindaloo
- Grape Jelly Chicken Meatballs
- Slow Cooker Chicken Curry (Dairy-Free)
- Butternut Squash Curry
- Thai Green Chicken Curry
- Curried Turkey Meatballs
- Shrimp Curry
Thanks for cooking along. If you try this recipe, please leave a comment and rating on your copy of the recipe to share how it turned out and any tweaks you made.
Chicken Korma With Greek Yogurt
Ingredients
- 2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon cornstarch
- 1/4 cup plain full-fat Greek yogurt
- 2 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
Korma Sauce:
- 2 tablespoons olive oil, divided
- 1 large sweet onion, finely diced
- 2–3 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 2 teaspoons garam masala
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/4 teaspoon ground cinnamon
- 3 tablespoons tomato paste
- 3/4 cup low-sodium chicken broth
- 1 1/4 cup canned light coconut milk
- 2 tablespoons plain full-fat Greek yogurt, room temperature
- 2 teaspoons honey
- 1 tablespoon lemon juice
- Salt and black pepper, to taste
To serve (optional):
- Chopped fresh cilantro
- Toasted sliced almonds
- Cooked basmati rice
- Warm naan
Instructions
- Combine the diced chicken, cornstarch, 1/4 cup Greek yogurt, minced garlic, grated ginger, ground coriander, ground cumin, turmeric, salt, and pepper in a bowl. Toss to coat and marinate for 20 minutes.
- Heat 1 1/2 tablespoons olive oil in a large skillet over medium heat. Add the chicken in a single layer and cook in two batches for 5–6 minutes until lightly golden. Transfer to a plate; the chicken will finish cooking in the sauce.
- Reduce heat to medium-low. Add the remaining 1/2 tablespoon olive oil and the diced onion to the skillet. Cook for about 5 minutes until softened and lightly golden.
- Stir in garlic, grated ginger, garam masala, ground coriander, ground cumin, turmeric, and cinnamon. Cook 30 seconds until fragrant, then mix in the tomato paste and cook 1 minute.
- Pour in the chicken broth and bring to a simmer, scraping up browned bits. Add the coconut milk and return to a gentle simmer.
- Return the seared chicken and any accumulated juices to the skillet. Cover and simmer gently for about 10 minutes, until the chicken is cooked through and the sauce has thickened.
- Remove from heat and let cool 5 minutes. Stir in 2 tablespoons room-temperature Greek yogurt, 2 teaspoons honey, and 1 tablespoon lemon juice. Taste and adjust seasoning with salt, pepper, or more lemon juice.
- Garnish with chopped cilantro and toasted almonds. Serve over basmati rice with warm naan.
Notes
- Serving size: about 1½ cups (approx. 1/6 of the finished recipe).
- Cut chicken into uniform pieces so it cooks evenly.
- Marinate for at least 20 minutes or up to 8 hours for more flavor.
- Let yogurt reach room temperature before adding to the hot sauce to reduce separation.
- If sauce thickens too much, add more broth or coconut milk to loosen.
- Cook chicken to an internal temperature of 165°F (74°C).
Nutrition
Serving: 1.5 cups | Calories: 312 kcal | Carbohydrates: 14 g | Protein: 35 g | Fat: 12 g
Nutrition information is an approximation and should be used as a general guide.
Additional Info
Course: Main Course
Cuisine: Indian-inspired
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