The Easiest Chicken Korma Recipe Ever

The title says it all y’all. This is the easiest korma ever, and so far, I have made it with chicken and quail and its been a hit both times. I think the same method could be applied to other proteins like fish, prawns, or even beef/mutton (precooked) as well and am looking forward to trying it out!

This is a drier korma, so its richer and goes so well with roti. It takes barely 30 minutes from start to finish and tastes so good! Here’s the recipe for it:

What are the ingredients needed to make The Easiest Chicken Korma Ever?
  • 250g chicken,
  • To marinate:
    – 1 tsp ginger garlic paste,
    – 1 tsp salt,
    – 1 tbsp curry masala*,
  • 3 tbsp oil/ghee
  • For the paste:
    – 1 large onion,
    – 1 medium tomato,
    – 1/4 cup coconut (optional),
    – 2-4 dried red chilies, seeds removed,
    – Handful of cashews or almonds,
  • Coriander leaves, to garnish

*You can use any of your favorite curry masala or powder, but the best choice would be a South Indian chicken curry powder, chicken 65 powder, tandoori masala powder, or something similar. In a pinch, you can use any red curry powder or just use a combination of turmeric, chili powder, coriander powder, and cumin powder. Since this is a quick and easy recipe, a premixed masala would save you a lot of trouble while ensuring maximum flavor.

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How to make Easy Chicken Korma at home?

Just as promised, this chicken korma is super easy to make and only involves a few steps.

  1. Mix all the ingredients for the marinade into the chicken and set aside.
    Tip: If you have time, you can let the marinated chicken sit for about 15-30 minutes.
  2. Heat 3 tbsp oil/ghee in a pan and add the chicken. Cook, turning once in a while.
  3. While the chicken fries, add all the ingredients for the paste into a blender and blitz until you get a smooth mixture. You can add water to help the ingredients come together, but avoid adding too much.
  4. Once the chicken is nicely caramelized on the outside, add this paste in.
  5. Mix to combine and cook on medium heat until the raw smell of the onion mixture disappears (around 10 minutes) and the oil separates from the mixture.
  6. Taste and add more salt/chili powder if necessary.
  7. Garnish with fresh coriander and serve with your choice of rice or roti!

Here’s the step-by-step guide to making the easiest chicken korma at home:

Easiest Chicken Korma Recipe

Prep Time: 5 min

Cook Time: 20 min

Serves: 2-3

Step 1: Marinate & cook the chicken.

  • 250g chicken,
  • To marinate:
    – 1 tsp ginger garlic paste,
    – 1 tsp salt,
    – 1 tbsp curry masala*,
  • 3 tbsp oil/ghee
  1. Mix all the ingredients for the marinade into the chicken and set aside.
    Tip: If you have time, you can let the marinated chicken sit for about 15-30 minutes.
  2. Heat 3 tbsp oil/ghee in a pan and add the chicken. Cook, turning once in a while.

Step 2: Make the paste.

  • For the paste:
    – 1 large onion,
    – 1 medium tomato,
    – 1/4 cup coconut (optional),
    – 2-4 dried red chilies, seeds removed,
    – Handful of cashews or almonds,
  • Coriander leaves, to garnish
  1. While the chicken fries, add all the ingredients for the paste into a blender and blitz until you get a smooth mixture. You can add water to help the ingredients come together, but avoid adding too much.
  2. Once the chicken is nicely caramelized on the outside, add this paste in.
  3. Mix to combine and cook on medium heat until the raw smell of the onion mixture disappears (around 10 minutes) and the oil separates from the mixture.
  4. Taste and add more salt/chili powder if necessary.
  5. Garnish with fresh coriander and serve with your choice of rice or roti!

Notes

– This recipe can be easily doubled or tripled as needed.
– See notes above (click here) about what curry masala to use.

Here are some more recipes for delectable curries that’ll have you wiping your plate clean:

Have you made this recipe? I would love to hear your feedback in the comments below! I would also love to hear your thoughts, questions, or doubts.

Rate this recipe!

Published by

Muzna Noohu

A wife, busy mum of a rambunctious toddler, freelancer, content writer, and food blogger with a passion for sharing my food adventures with everyone else.

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