Chicken Korma Curry
Chef Jack Ovens
Qualified Chef · 1.63M Subscribers
Updated August 2026
Korma has a reputation for being a mild, creamy curry, and this one gets there without any actual cream. The velvety texture comes from a blended onion and nut paste instead.
The chicken marinates in yogurt and spices, then gets seared before it goes into the gravy to braise. That sear matters, it builds a depth the long simmer alone won’t get you.
Serve it over rice cooked with whole spices, and don’t forget to fish out the cardamom pods and cinnamon stick before you dig in.
Chicken Korma Curry
CHICKEN · DINNER · MEDIUM
Why You'll Love This Chicken Korma Curry
Velvety Texture, No Cream Needed
Blending the sautéed onion, almonds, and cashews into a smooth paste is what gives this curry its classic rich texture, no cream or coconut milk required.
Marinating the chicken in yogurt and spices first, then searing it before it braises, means the flavour builds in layers rather than just sitting on the surface.
The whole spices in both the gravy and the rice add real aroma without much effort, just remember to fish them out before serving.
Chicken Korma Curry
Ingredients
Chicken Marinade
- 1 kg Chicken Thigh Boneless & Skinless
- 100 g Natural Greek Yogurt
- 6 g Garam Masala
- 1.5 g Ground Turmeric
- 4 g Red Chilli Powder
- 3 Garlic Cloves Grated
- 35 g Ginger Peeled & Grated
- Salt & Pepper To Taste
Onion Nut Paste
- 28 g Ghee or Clarified Butter
- 3 Green Cardamom Pods
- 2 Brown (Yellow) Onions Sliced
- 10 g Whole Almonds Blanched
- 7.5 g Cashew Nuts
- 70 g Natural Greek Yogurt
- Salt & Pepper To Taste
Korma Gravy
- 14 g Ghee or Clarified Butter
- 2 Dried Bay Leaves
- 3 Green Cardamom Pods
- 5 Whole Cloves
- 1 Cinnamon Stick
- 180 ml Chicken or Vegetable Stock
- 1 Green Chilli Halved
- 4 g Garam Masala
- 8 g Coriander Powder
- 4 g Red Chilli Powder
- 10 g Coriander (Cilantro) Chopped
- Salt & Pepper To Taste
Cumin Rice
- 200 g Basmati Rice Washed
- 14 g Ghee or Clarified Butter
- 1 Dried Bay Leaf
- 3 Green Cardamom Pods
- 2 g Cumin Seeds
- 3 Whole Cloves
- 1 Star Anise
- 400 ml Cold Water
- 5 g Coriander (Cilantro) Chopped
- Salt & Pepper To Taste
Method
- Place the chicken thigh into a large mixing bowl and add the yogurt, grated ginger and garlic, ground turmeric, garam masala, red chilli powder, and salt to taste. Mix well and marinate for 30 minutes, up to 48 hours.
- Place a large high-rimmed pan over medium-high heat. Add the ghee and green cardamom pods and fry for 30 seconds. Add the sliced onion and sauté for 4 minutes, or until soft and golden. Add both nuts and salt to taste, and sauté for 1 minute. Remove and let cool for 30 minutes. Do this step while the chicken is marinating.
- Add the onion and nut mix to a blender or food processor along with the yogurt, and blend to a smooth, rustic paste. Set aside.
- Using the same pan, place it back over medium-high heat. Add the ghee and allow it to melt. Add the dried bay leaves, green cardamom pods, whole cloves, and cinnamon stick, and toast for 1 minute.
- Add the marinated chicken, including all the marinade in the bowl, and sear for 4 minutes on each side.
- Add the onion and nut mix, chicken stock, garam masala, coriander powder, red chilli powder, green chilli, and seasoning to taste, along with enough water to just cover the chicken if needed. Mix well and bring to a simmer. Reduce the heat to low, cover with a lid, and simmer for 35-40 minutes, or until the chicken is extremely tender and well past the safe internal temperature of 74°C (165°F).
- Place a saucepan over medium-high heat. Add the ghee and all the rice spices (bay leaf, cardamom, cumin seeds, cloves, star anise), and toast for 1 minute. Add the basmati rice and toast for 45 seconds. Pour in the water, bring to a boil, cover with a lid, reduce the heat to low, and cook for 14 minutes. Turn off the heat and leave the lid on for 5 minutes. Remove the lid, discard the whole spices, add the coriander (optional), fluff up the rice with a fork, and serve.
- Back to the curry: remove the lid, discard the bay leaves, cardamom pods, cloves, and cinnamon stick, check the seasoning and adjust accordingly, then add the coriander and mix well. Remove from the heat.
- Serve the curry over the cumin rice, garnish with chopped coriander and naan bread. Dig in.
Chef's Tips
Blend the onion and nut paste until completely smooth — this is what thickens the gravy and gives korma its classic velvety texture, rather than relying on cream.Sear the marinated chicken properly before it goes into the gravy, even though it braises for 35-40 minutes afterwards — that initial colour builds a depth of flavour the long simmer alone won't replicate.Don't skip removing the whole spices from both the curry and the rice before serving — they're there for aroma only and aren't meant to be eaten.
Storage & Reheating
This will keep in the fridge for up to 4 days, or in the freezer for up to 3 months, in an airtight container. Reheat gently in a pot over low-medium heat or in the microwave until piping hot throughout, adding a splash of water or stock if the gravy has thickened too much in storage.
Serving 450gCalories 667kcalCarbohydrates 57.6gProtein 59.4gFat 21.6gSaturated Fat 7.8gPolyunsaturated Fat 3.46gMonounsaturated Fat 7.85gTrans Fat 0.3gCholesterol 255.5mgSodium 369.2mgPotassium 1049.9mgFiber 5.3gSugar 5.1gVitamin A 301.57IUVitamin C 18.17mgCalcium 147.6mgIron 6.7mg
Common Questions
MORE FROM JACKALL RECIPES →
Love your content! My GF has asked me to try and create a king prawn korma. I’d love to use your curry and adapt to suit the prawns, what would be your suggestion regarding marinating and then cooking, so that I dont overcook the delicate prawns please?
Thanks,
Ian
Thanks so much, Ian! Great idea — that curry base works beautifully with prawns. Add them to the finished sauce and simmer for only a couple of minutes until they’re just opaque and tender. You’ll get all the flavour without overcooking them!