Creamy Homemade Chicken Korma with Flatbread in 30 Minutes

Enjoy a quick and comforting Homemade Chicken Korma with Flatbread, perfect for busy weeknights.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Indian

Calories: 520

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Korma

2 tbsp Ghee or Sunflower Oil Cooking fat that enhances flavor; vegetable oil can be used as a substitute.
1 Onion A key flavor base; ensure it’s finely chopped for optimal cooking.
3 pieces Chicken Breasts (approx. 525g / 1.1 lbs) The main protein, cut into bite-sized pieces for even cooking.
2 cloves Garlic (minced) Adds depth to flavor; use fresh for the best results.
2 tsp Minced Ginger Introduces warmth and a touch of spice.
1 tsp Ground Cumin Provides earthy flavor; essential for a well-rounded dish.
1.5 tsp Ground Coriander Enhances the aromatic spice profile you crave.
1.5 tsp Garam Masala This essential Indian spice mix adds complexity to your korma.
0.5 tsp Mild Chili Powder (optional) Adds warmth; adjust according to your heat preference.
0.5 tsp Ground Turmeric Brings color and earthy notes that complete the dish.
0.25 tsp Salt Enhances all flavors for a delicious experience.
0.25 tsp White Pepper Adds subtle heat and a unique flavor contrast.
2 tbsp Tomato Purée Contributes acidity and a lovely color to the sauce.
0.5 cup Full-Fat Plain or Natural Yogurt Adds creaminess and a tangy flavor.
0.5 cup Coconut Cream Provides rich, tropical flavor.
2 tbsp Ground Almonds A fantastic thickening agent that adds nuttiness.
1 tbsp Sugar Balances the flavors for a well-rounded taste.
4 tbsp Double (Heavy) Cream Delivers richness and a silky smoothness.
2 tbsp Fresh Coriander (for serving) Garnish that adds a burst of freshness.

Accompaniments

1 cup Boiled Rice or Flatbread Serve alongside the korma for a complete, satisfying meal.

Equipment

large skillet

Method

Step-by-Step Instructions

Heat ghee or sunflower oil in a large skillet over medium heat. Add finely chopped onion and stir until golden brown.
Add minced garlic and ginger to the onions, cooking for 1-2 minutes until fragrant.
Stir in bite-sized chicken pieces and cook for 6-8 minutes until browned.
Sprinkle in ground cumin, coriander, garam masala, chili powder, turmeric, salt, and white pepper. Stir for 1 minute.
Add tomato purée, yogurt, and coconut cream. Raise heat to simmer for 10 minutes, stirring occasionally.
Fold in ground almonds and sugar, stirring for 2 minutes to thicken the sauce.
Stir in double cream gently without boiling for added creaminess.
Garnish with fresh coriander and serve hot with rice or flatbread.

Nutrition

Serving: 1servingCalories: 520kcalCarbohydrates: 25gProtein: 35gFat: 32gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 120mgSodium: 500mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 1200IUVitamin C: 5mgCalcium: 100mgIron: 2.5mg

Notes

Ensure chicken pieces are uniform for even cooking. Use finely ground almonds for best texture.

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