Jamie Oliver Chicken Korma Recipe

This easy chicken korma is creamy, full of flavor, and made in one pan. No marinating, no long prep—just quick cooking and simple ingredients. Ready in 30 minutes and perfect for a cozy dinner with rice or chapati.

Ingredients Needed:

• 2 tbsp ghee or sunflower oil
• 1 onion
• 3 chicken breasts
• 2 cloves garlic
• 2 tsp minced ginger
• 1 tsp ground cumin
• 1 ½ tsp ground coriander
• 1 ½ tsp garam masala
• ½ tsp mild chilli powder
• ½ tsp turmeric
• ¼ tsp salt
• ¼ tsp white pepper
• 2 tbsp tomato puree
• 120 ml (½ cup) full-fat plain/natural yogurt
• 120 ml (½ cup) coconut cream
• 2 tbsp ground almonds
• 1 tbsp sugar
• 60 ml (4 tbsp) double (heavy) cream

To Serve:

• 2 tbsp freshly chopped coriander
• boiled rice and/or chapati

How To Make Chicken Korma Recipe?

1. Heat the ghee: warm the ghee in a large frying pan over medium heat until hot.
2. Cook the onion: add the chopped onion and cook for 5 minutes, stirring often, until soft.
3. Add the chicken: put in the chicken pieces and cook for another 5 minutes, stirring sometimes, until the chicken is sealed.
4. Mix in the spices: stir in the garlic, ginger, cumin, coriander, garam masala, chili powder, turmeric, salt, white pepper, and tomato puree. Cook for 2 minutes, stirring, to coat the chicken in the spices.
5. Add creamy ingredients: pour in the yogurt and coconut cream, then add the ground almonds and sugar. Stir everything together well.
6. Simmer the korma: bring the mixture to a gentle boil, then lower the heat and simmer for 6–8 minutes until the chicken is fully cooked.
7. Finish with cream: turn off the heat, stir in the double cream, and let it sit for a minute so the sauce can thicken.
8. Serve: top with fresh coriander and serve hot with rice or chapati.

Recipe Tips:

• Use full-fat yogurt and coconut cream: this gives the sauce a rich and creamy texture. Low-fat versions can make the sauce watery.
• Cook the spices for full flavor: after adding the spices, stir them for a couple of minutes so they release all their aroma. Don’t rush this step.
• Don’t boil the yogurt: keep the heat low when adding yogurt or it might split. Stir gently and don’t let it bubble hard.
• Cut chicken into even pieces: this helps all the pieces cook at the same time and stay juicy.
• Let it rest before serving: once the cream is added, let the korma sit for a minute. The sauce thickens and the flavors settle better.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover chicken korma cool down to room temperature. Then transfer it to an airtight container and store it in the fridge. It will stay fresh for up to 3 days.
• Freeze: Let the chicken korma cool completely, then place it in a freezer-safe container. Freeze for up to 2 months.
• Reheat: pour the korma into a pan and heat over low heat. Stir often and add a splash of water or cream if the sauce is too thick. Heat until it’s fully warmed through.

Nutrition Facts:

• Calories: 480 kcal
• Total Fat: 30g
• Saturated Fat: 15g
• Cholesterol: 125mg
• Sodium: 430mg
• Potassium: 600mg
• Total Carbohydrate: 12g
• Dietary Fiber: 2g
• Sugars: 5g
• Protein: 38g

Try More Jamie Oliver Recipes:

• Jamie Oliver Sweet Potato Soup Recipe
• Jamie Oliver Apple Upside Down Cake Recipe

Jamie Oliver Chicken Korma Recipe

Course: DinnerCuisine: British-IndianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

480

kcal

This easy chicken korma is creamy, full of flavor, and made in one pan. No marinating, no long prep—just quick cooking and simple ingredients. Ready in 30 minutes and perfect for a cozy dinner with rice or chapati.

Ingredients

• 2 tbsp ghee or sunflower oil

• 1 onion

• 3 chicken breasts

• 2 cloves garlic

• 2 tsp minced ginger

• 1 tsp ground cumin

• 1 ½ tsp ground coriander

• 1 ½ tsp garam masala

• ½ tsp mild chilli powder

• ½ tsp turmeric

• ¼ tsp salt

• ¼ tsp white pepper

• 2 tbsp tomato puree

• 120 ml (½ cup) full-fat plain/natural yogurt

• 120 ml (½ cup) coconut cream

• 2 tbsp ground almonds

• 1 tbsp sugar

• 60 ml (4 tbsp) double (heavy) cream

• To Serve:

• 2 tbsp freshly chopped coriander

• boiled rice and/or chapati

Directions

• Heat the ghee: warm the ghee in a large frying pan over medium heat until hot.
• Cook the onion: add the chopped onion and cook for 5 minutes, stirring often, until soft.
• Add the chicken: put in the chicken pieces and cook for another 5 minutes, stirring sometimes, until the chicken is sealed.
• Mix in the spices: stir in the garlic, ginger, cumin, coriander, garam masala, chili powder, turmeric, salt, white pepper, and tomato puree. Cook for 2 minutes, stirring, to coat the chicken in the spices.
• Add creamy ingredients: pour in the yogurt and coconut cream, then add the ground almonds and sugar. Stir everything together well.
• Simmer the korma: bring the mixture to a gentle boil, then lower the heat and simmer for 6–8 minutes until the chicken is fully cooked.
• Finish with cream: turn off the heat, stir in the double cream, and let it sit for a minute so the sauce can thicken.
• Serve: top with fresh coriander and serve hot with rice or chapati.

Notes

• Use full-fat yogurt and coconut cream: this gives the sauce a rich and creamy texture. Low-fat versions can make the sauce watery.
• Cook the spices for full flavor: after adding the spices, stir them for a couple of minutes so they release all their aroma. Don’t rush this step.
• Don’t boil the yogurt: keep the heat low when adding yogurt or it might split. Stir gently and don’t let it bubble hard.
• Cut chicken into even pieces: this helps all the pieces cook at the same time and stay juicy.
• Let it rest before serving: once the cream is added, let the korma sit for a minute. The sauce thickens and the flavors settle better.