A creamy, aromatic, and deeply comforting dish, this Easy Homemade Chicken Korma with Flatbread or Rice is inspired by classic Indian flavors. Made with yogurt, coconut milk, and warm spices, it’s a satisfying meal that I like to serve with fluffy basmati rice or warm flatbread. This one-pot wonder is rich, mildly spiced, and perfect for a cozy night in or an impressive dinner without much fuss.
Why You’ll Love This Recipe
I love how this chicken korma delivers restaurant-quality flavor using pantry staples. The spices are fragrant without being overpowering, and the combination of yogurt and coconut milk creates a silky, luxurious sauce. It’s easy to make in under an hour, and it’s naturally gluten-free. Whether I serve it with rice or flatbread, it’s always a hit with family or guests. The best part? I only need one pot and simple ingredients to pull it off.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 ½ lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1 large onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
3 tablespoons plain Greek yogurt
1 cup canned coconut milk
¼ cup ground almonds (or almond flour)
3 tablespoons tomato paste
1 tablespoon garam masala
1 teaspoon ground turmeric
2 tablespoons vegetable oil or ghee
1 teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon chili powder (adjust to taste)
Salt to taste
Fresh cilantro, chopped (for garnish)
Optional: Sliced almonds or raisins for topping
Warm flatbread or cooked basmati rice, for serving
Directions
I start by heating the oil or ghee in a large skillet or pot over medium heat. Once hot, I add the chopped onion and sauté for 5-7 minutes until it’s soft and golden.
Next, I stir in the garlic and ginger, letting them cook for another 1-2 minutes until everything smells fragrant.
Then I add the garam masala, turmeric, coriander, cumin, chili powder, and a pinch of salt. I stir the spices for about 30 seconds to let them bloom.
I mix in the tomato paste and cook it for 1 minute to deepen the flavor.
Turning the heat to low, I gradually stir in the yogurt to avoid curdling.
I add the chicken pieces, coating them well with the spiced mixture, and cook for about 5 minutes.
Then I pour in the coconut milk and ground almonds, stir to combine, then cover and simmer on low for 20–25 minutes, or until the chicken is tender and fully cooked.
I taste the sauce and adjust the salt if needed. If it’s too thick, I add a splash of water.
Finally, I garnish with chopped cilantro, and sometimes a few sliced almonds or raisins for extra texture.
I serve the korma hot with basmati rice or flatbread.
Servings and timing
Servings: 4
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Calories: 420 kcal per serving
Variations
Vegetarian version: I swap the chicken with paneer or chickpeas for a meatless meal.
Nut-free option: I leave out the ground almonds and use a little extra yogurt for creaminess.
Extra spicy: I add a chopped green chili or increase the chili powder for more heat.
Low-carb: I serve it with cauliflower rice instead of basmati rice.
Dairy-free: I use a plant-based yogurt alternative to make it completely dairy-free.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm it on the stovetop over low heat, adding a splash of water or coconut milk if the sauce has thickened too much. It also reheats well in the microwave. I avoid freezing this dish since the yogurt can separate and affect the texture, but if I must, I freeze it without the yogurt and add it fresh when reheating.
Related Recipes:
- Garlic Roasted Tomato and Spinach Flatbread
- Garlic Butter Flatbread
- Blueberry Flatbread with Goat Cheese
FAQs
How can I keep the yogurt from curdling?
I make sure to reduce the heat before adding the yogurt and stir it in slowly. This helps prevent curdling and keeps the sauce smooth.
Can I make chicken korma in advance?
Yes, I often make it a day ahead. The flavors deepen as it sits, making it even better the next day.
What’s the best cut of chicken to use?
I like using boneless, skinless chicken thighs because they stay juicy and tender, but chicken breasts work too.
Can I use store-bought korma paste instead of making the spice mix?
I can, but I prefer making my own for fresher flavor and more control over the spice level.
What can I use instead of coconut milk?
If I’m out of coconut milk, I use heavy cream or more yogurt, though the flavor and consistency will change slightly.
Conclusion
This easy homemade chicken korma is my go-to when I want something rich, comforting, and full of flavor without spending hours in the kitchen. The combination of warm spices, tender chicken, and creamy sauce makes it a satisfying meal any night of the week. Whether I serve it with rice, flatbread, or just a spoon, it always hits the spot.
📖 Recipe:
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Easy Homemade Chicken Korma with Flatbread or Rice
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
A creamy, aromatic Indian-inspired chicken korma made with yogurt, coconut milk, and warm spices. This one-pot dish is rich, mildly spiced, and perfect with basmati rice or flatbread for a comforting meal.
Ingredients
1 ½ lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1 large onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
3 tablespoons plain Greek yogurt
1 cup canned coconut milk
¼ cup ground almonds (or almond flour)
3 tablespoons tomato paste
2 tablespoons vegetable oil or ghee
1 tablespoon garam masala
1 teaspoon ground turmeric
1 teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon chili powder (adjust to taste)
Salt to taste
Fresh cilantro, chopped (for garnish)
Optional: Sliced almonds or raisins for topping
Warm flatbread or cooked basmati rice, for serving
Instructions
- Heat oil or ghee in a large skillet or pot over medium heat. Add chopped onion and sauté for 5-7 minutes until soft and golden.
- Add garlic and ginger, and cook for another 1-2 minutes until fragrant.
- Stir in garam masala, turmeric, coriander, cumin, chili powder, and a pinch of salt. Cook the spices for 30 seconds.
- Add tomato paste and cook for 1 minute to deepen the flavor.
- Reduce heat to low and gradually stir in the yogurt to prevent curdling.
- Add the chicken pieces and cook for about 5 minutes, stirring to coat with the spiced mixture.
- Pour in coconut milk and ground almonds, stir to combine, then cover and simmer on low for 20–25 minutes, until the chicken is tender and fully cooked.
- Taste and adjust salt if needed. Add a splash of water if the sauce is too thick.
- Garnish with chopped cilantro and optionally sliced almonds or raisins.
- Serve hot with basmati rice or flatbread.
Notes
Use boneless chicken thighs for the juiciest texture.
Swap chicken with paneer or chickpeas for a vegetarian version.
Leave out ground almonds for a nut-free version and add more yogurt for creaminess.
Add green chili or more chili powder for extra spice.
Serve with cauliflower rice for a low-carb option.
Use plant-based yogurt for a dairy-free version.
Store leftovers in the fridge for up to 4 days; reheat gently with a splash of water or coconut milk.
Freeze without yogurt if needed, and add yogurt fresh when reheating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg
