Easy Chicken Korma

Easy Chicken Korma

74 Reviews 4 Pics
  • Prep

    10 m
  • Cook

    40 m
  • Ready In

    50 m
Recipe by  SPQ DEB

“This is the easiest korma recipe I have! A winner for us. Not too spicy, but lots of flavor. If you have ever wanted to try Indian food, this is a good one to start with. Serve over hot rice.”

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Adjust Servings

Original recipe yields 4 servings



  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart baking dish.
  2. Heat oil and butter in a skillet over medium heat. Cook onions in oil until soft.
  3. Place onion, yogurt, mango chutney, garlic, turmeric, chili powder, garam masala, and into the bowl of a food processor. Process into a smooth sauce; it should be about the consistency of thick cream. Add a bit of water or yogurt to thin it if needed. Spread chicken into prepared baking dish, and pour the onion sauce over the chicken.
  4. Bake in preheated oven for 30 minutes, or until the chicken is cooked through. Sprinkle sliced almonds over the top, and serve.

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Reviews (74)

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I am in a food-exchange co-op and made this for one of our exchanges. I extended it to 6 entrees (24 servings). I think it turned out GREAT! It thawed well. I did pass the recipe on to one of the group members (because she liked mine so much) and when she made it she said it was too salty, but I don't know if she did something wrong when she made it. For our family, it had just the right amount of spicy-heat (we're kind of wimpy!). Don't buy your turmeric and garam masala in the spice section of the grocery store, go to the Asian section, or go to an Asian food market. It will be much less expensive.



I cut my chicken in bite size pieces, stir fried them and then added the sauce. I also added some unsweetened coconut as some others suggested. I doubled the sauce but not the onions. It really doesn't taste like Korma, but it is good. I will make this again.5/20 Update: I made this again and used a whole pint of fat free yogurt and if the spices said 1 tsp, I used 1 TBSP for each spice. Don't put the Turmeric in a plastic food processor, it will stain, wait till after you process it to put in the tumeric. I also processed about 3 TBSP almonds and that helped thicken the sauce. It came out great and tasted more like Korma.



I hate to give a bad review, but I have to say this recipe was horrible. This was my first attempt to prepare an indian dish, but I LOVE Chicken Korma, and have had it at numerous restraunts, and have never had anything even close to this. Since it was my first attempt, I'll give that I could have somehow screwed it up, but I am always very careful to closely follow directions, and measure carefully, so I have to say I would not recommend this recipe. Sorry.

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Amount Per Serving (4 total)

  • Calories
  • 423 cal
  • 21%
  • Fat
  • 25.9 g
  • 40%
  • Carbs
  • 16.7 g
  • 5%
  • Protein
  • 31.5 g
  • 63%
  • Cholesterol
  • 93 mg
  • 31%
  • Sodium
  • 1412 mg
  • 56%

Based on a 2,000 calorie diet



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Easy Baked Chicken Cordon Bleu


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Easy Chicken Curry