This traditional homemade Chicken Korma Curry is one of those comforting, make-again meals that never fails to hit the spot—and the best part? You can dial up (or down) the heat depending on who’s joining you at the dinner table.
Whether you’re catering for the spice lovers or keeping it mild for the littlies, it’s a winner either way.
Personally, curry is one of my all-time faves. Rain, shine, or a random Tuesday— it’s always on the menu in our house. And while I highly recommend using chicken on the bone (because let’s be honest: it’s cheaper, tastier, and just that bit more authentic), you can absolutely make it with chicken breast if that’s more your thing.
Dish it up with fluffy Rice Pilaf and warm, toasty Naan Bread and you’ve got yourself a dinner that’ll have everyone asking for seconds. Maybe even thirds!
Homemade Chicken Korma Curry
4
servings20
minutes40
minutes420
kcal1
hourCreamy and fragrant chicken curry made from scratch—rich in spices and comfort in a bowl.
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Ingredients
1 kg Chicken Pieces or Chicken Breast
1 tbsp Vegetable oil
4 Cinnamon sticks
10 Whole cloves
1 White onion, diced finely
1 tbsp Crushed garlic
1/2 tsp Salt
1 tsp Ground Coriander
1 tsp Ground cumin
1 tin (420 grams) Crushed tomatoes
1/2 cups Coconut milk
Directions
- In a large frypan heat the vegetable oil until very hot. Add the four cinnamon sticks, the 10 cloves, the coriander and cumin. Stir well so the oil absorbs the spices and it smells very fragrant (3 – 4 minutes).
- Add the crushed garlic and the diced white onion. Cook until nice and soft.
- Add the chicken pieces and brown all over (10 minutes).
- Stir in the tin of crushed tomatoes and the coconut milk. Mix well.
- Transfer the mixture to a baking dish.
- Bake at 180 degrees for 30 minutes or until the chicken pieces are cooked through.
- Serve over rice and with Naan Bread.
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