Chicken Korma
Chicken Korma is one of the most loved dishes in Indian cuisine. It is a rich, creamy, and mildly spiced curry that combines tender chicken pieces with a smooth coconut-based gravy. Whether served with rice, chapati, or parotta, Chicken Korma is always a comforting and satisfying meal.
There are many regional versions of Chicken Korma across India. The South Indian version is made with grated coconut, fennel seeds, and poppy seeds, giving it a distinctive aroma and taste. The North Indian version uses yoghurt, cream, and whole spices for a richer flavour. Both styles are delicious and loved by food lovers around the world.
Why You’ll Love This Chicken Korma
- Rich and Creamy: The coconut and cashew paste make the gravy smooth and luxurious.
- Perfectly Spiced: It is flavourful without being too hot, making it suitable for all palates.
- Wholesome and Comforting: The combination of chicken, potatoes, and peas makes it a complete and filling dish.
- Easy to Make: With a few simple steps, you can prepare restaurant-style Chicken Korma at home.
Whether you’re cooking for your family or guests, this curry always impresses with its deep, layered flavours.
If you enjoy mild gravies like this, try my Green Kurma or Egg masala gravy for more comforting options.
Ingredients That Make It Special
What sets Chicken Korma apart is its unique blend of ingredients. Fresh coconut, roasted gram, poppy seeds, and cashews create a creamy base. Whole spices like cardamom, cloves, cinnamon, and fennel add warmth and aroma. Curry leaves and kalpasi (Blackstone flower) bring an authentic South Indian touch.
Each ingredient plays an important role in balancing the flavour and texture of the dish. The result is a curry that’s rich but not heavy, spicy but not overpowering — a true harmony of taste.
For another coconut-based recipe, you might also love my South Indian Fish Curry — a tangy and spicy seafood delight.
Tips for the Perfect Chicken Korma
- Use bone-in chicken for more flavour.
- Grind the paste smoothly for a silky gravy texture.
- Garnish with fresh coriander for a burst of freshness.
Serving Suggestions
Chicken Korma pairs beautifully with steamed rice, jeera rice, ghee rice, chapati, naan, dosa, or parotta. A side of onion raita or cucumber salad complements the flavours perfectly.
A Curry for Every Occasion
Whether it’s a weekend family lunch, a festive dinner, or a special gathering, Chicken Korma never fails to please. Its creamy texture, aromatic spices, and balanced flavours make it one of the most comforting dishes in Indian cooking.
If you’re looking for a curry that’s both traditional and indulgent, this Chicken Korma recipe is the perfect choice. Simple ingredients, easy steps, and an unforgettable taste — that’s the magic of homemade korma.
Chicken Korma
Ingredients
- 2 tbsp oil
- ½ tsp fennel
- 2 cardamom
- 3 cloves
- 1- inch cinnamon
- A few Blackstone flowers kalpasi/dagad phool
- A few of the curry leaves
- 2-3 green chillies
- 1 onion finely sliced
- 1 tomato
- 1 tbsp ginger-garlic paste
- 2 potatoes cubed
- ½ cup peas soaked overnight & drained
- 200 g chicken bone-in or boneless
- Salt to taste
- Water as needed
- Coriander leaves for garnish
For the paste
- ½ cup grated coconut
- 1 tsp fennel
- 1 tsp pottukadalai roasted gram
- 1 tsp poppy seeds
- 5-6 cashews
Instructions
Prepare the Coconut Paste
- Soak the cashews and poppy seeds in hot water. Let it rest for 10 minutes.5-6 cashews, 1 tsp poppy seeds
- In a blender, add the grated coconut, fennel, pottukadalai, soaked poppy seeds and cashews along with the water.½ cup grated coconut, 1 tsp fennel, 1 tsp pottukadalai
- Grind to a smooth paste. Set aside.
Sauté the Base
- Heat 2 tbsp oil in a pressure cooker over medium heat.2 tbsp oil
- Add ½ tsp fennel, 2 cardamom, 3 cloves, 1-inch cinnamon, a few black stone flowers, and Curry leaves.½ tsp fennel, 2 cardamom, 3 cloves, 1- inch cinnamon, A few Blackstone flowers, A few of the curry leaves
- Sauté for a few seconds until aromatic.
- Add green chillies and sliced onion. Sauté until onions turn golden brown.2-3 green chillies, 1 onion
- Add 1 tbsp ginger-garlic paste and cook until the raw smell disappears.1 tbsp ginger-garlic paste
- Add chopped tomato and cook until soft and mushy.1 tomato
Add Veggies & Chicken
- Add cubed potatoes and soaked peas. Stir well.2 potatoes, ½ cup peas
- Add 200g chicken and salt to taste. Sauté for 2–3 minutes.200 g chicken, Salt to taste
- Mix in the ground coconut paste. Stir to coat everything evenly.
- Add just enough water to cover the vegetables.Water
- Close the lid of the pressure cooker.
- Cook on medium heat for 2–3 whistles.
- Let the pressure release naturally.
- Open the lid, stir gently. If the gravy is too thick, add a splash of hot water and simmer for 2–3 minutes.
- Garnish with chopped coriander leaves.Coriander leaves
Serve
- Steamed rice, Chapati, parotta, or dosa, Jeera rice or ghee rice
Frequently Asked Questions
Yes, you can. Substitute the coconut with 2 tablespoons of yoghurt or cream for a slightly different but still creamy flavour. However, traditional South Indian korma gets its rich taste from coconut.
Absolutely! Use about ½ cup of thick coconut milk instead of the ground coconut paste. Add the coconut milk toward the end of cooking to prevent curdling.
Replace the chicken with mixed vegetables like carrots, beans, cauliflower, and peas, or use paneer or tofu. Everything else stays the same.
Kalpasi adds an earthy, smoky aroma that’s typical of South Indian non-veg gravies, especially in Tamil Nadu and Chettinad cuisine. If unavailable, simply skip it — your korma will still taste great.
Yes. Boneless chicken cooks faster — reduce the simmering time accordingly. Bone-in pieces, however, add more flavour to the gravy.
If too thick: Add a little hot water or coconut milk.
If too thin: Simmer uncovered for a few more minutes until it thickens.
Yes! Chicken Korma actually tastes better after resting for a few hours as the flavours deepen. Store in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.
It pairs beautifully with: Steamed rice, Coconut rice or ghee rice, Chapati, parotta, or naan, Idiyappam or dosa.
Yes. Let it cool completely, transfer to freezer-safe containers, and freeze for up to 1 month. Thaw overnight in the fridge and reheat on low flame.
For more spice: Add extra green chillies or a pinch of chilli powder.
For a milder flavour: Use fewer chillies and increase the cashews or coconut.
Share Your Creations and Connect with Me on Social Media!
Have you tried this recipe? Don’t forget to tag me with your pictures on Instagram – I love to see your creations! 💕 Also, be sure to comment and rate below! Follow me on social media:
1 thought on “Chicken Korma”