Steve's Chicken Korma

Steve's Chicken Korma

42 Reviews 4 Pics
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Recipe by  Stephen

“A traditional, mild North Indian recipe. This is an unforgettable dish when served on a bed of pilau (cinnamon-spiced) rice or basmati rice with some Peshwari Naan.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 4 servings



  1. Heat the oil in a large skillet over medium heat. Combine the ginger, chili powder, cinnamon, turmeric, and pepper; stir into the hot oil and cook for 5 seconds. Add the onion and garlic; stir and cook until onions become transparent, about 7 minutes. Stir in the tomatoes and chicken, and cook until chicken is no longer pink, 5 to 8 minutes.
  2. Combine the chicken stock with the chicken-onion mixture; stir and cook 3 minutes. Stir in the almonds, cream, and yogurt; continue cooking 2 to 4 minutes.

Share It

Reviews (42)

Rate This Recipe


This was a good recipe, but definitely missing a very important ingredient...creamed coconut or coconut milk!!! I made it the first time without it and knew that it didn't taste quite right. Then, I added the creamed coconut and it made all the difference. Also, if you don't think it is spicy enough, all you have to do is add more chili powder and that will do the me, mine was flaming! This recipe is quick, simple and tasty as long as you add the coconut!



This is my second time making this dish and with my modifications, it is absolutely delicious! I used bone-in, skin-on chicken legs separated at the joint, and removed excess fat. I doubled the recipe, but maybe tripled the spices, this is a must! I also added coconut milk and creamed coconut, because korma is supposed to have coconut something in it! This may seem like alot of coconut flavour, but they're both necessary to make this dish very creamy. I added cumin to take away the overwhelming coconut taste. I also add spinach. It's way creamier than the base recipe, and I love the way it tastes, my way. Thanks for the base recipe, Steve! I never buy the jarred korma anymore!



This was excellent. I used coconut milk instead of heavy cream, adding flavor and saving some calories. I prefer a thicker sauce, so I thickened it with corn starch. Next time, I'll omit the ground almonds because I don't think they added anything to the final result. I forgot to buy Basmati rice and had to use converted white rice; just not as good. Next time, I'll bump the seasoning up a little. My wife's first experience with Indian food was just recently having Chicken Korma in a restaurant. She loved it, and proclaimed this a "keeper" recipe.

More Reviews

Similar Recipes

Chicken Korma II

Chicken Korma II

Easy Chicken Korma

Easy Chicken Korma

Three Cheese Chicken Penne Pasta Bake

Three Cheese Chicken Penne Pasta Bake

Chicken Penne Italiano

Chicken Penne Italiano

Chicken with Green Peppers in Black Bean Sauce

Chicken with Green Peppers in Black Bean Sauce

Chicken Korma

Chicken Korma


Amount Per Serving (4 total)

  • Calories
  • 244 cal
  • 12%
  • Fat
  • 16.2 g
  • 25%
  • Carbs
  • 9.5 g
  • 3%
  • Protein
  • 16.1 g
  • 32%
  • Cholesterol
  • 57 mg
  • 19%
  • Sodium
  • 181 mg
  • 7%

Based on a 2,000 calorie diet



previous recipe:

Meghann's Chicken Scallopini


next recipe:

Chicken Korma II