Prepare a comforting, family-friendly curry with this mild, creamy one-pot chicken korma. There’s no need to marinate the chicken in advance — everything cooks in one pan and is ready in about 30 minutes. It’s a fantastic fakeaway idea that’s great for meal prep and weeknight dinners.
This korma delivers tender, juicy chicken thighs in a gently spiced, creamy sauce. It avoids being overly sweet by using a small amount of coconut milk for subtle sweetness and relies on full-fat yogurt to create a smooth, light creaminess without heaviness. The heat level is very mild, making it suitable for children and anyone who prefers low spice.
All ingredients are pantry-friendly or easy to find at a regular supermarket. The recipe comes together quickly because you don’t need to marinate the chicken and everything finishes in one pot. I like to serve it over fluffy rice with garlic naan or cheesy naan for a satisfying takeout-style meal at home.
Ingredients
- Chicken thighs. Skinless, boneless thighs are preferred for juiciness and resistance to drying out. Use free-range where possible.
- Full-fat yogurt. Essential for a smooth sauce. Low-fat yogurt can split and curdle when heated, leaving a grainy texture.
- Coconut milk. Adds a gentle sweetness without needing extra sugar. Use a small amount so the curry doesn’t taste overly coconutty.
- Spices. Ground cumin, ground coriander, turmeric, garam masala and chilli flakes create the warming korma profile. Omit chilli flakes for no heat — even with them, the curry is mild.
- Ground almonds. Traditional in korma, they add richness and body. Omit for a nut-free version if necessary.
How to make it
Start by searing the chicken pieces for a couple of minutes per side to seal them — they don’t need to be fully cooked yet. Toss in the spices so they coat the chicken, then remove the pieces from the pan and set aside.
In the same pan, cook diced onion until soft. Add crushed garlic, grated ginger and tomato paste, stirring for another minute. Return the chicken to the pan, then add ground almonds, yogurt and coconut milk. Simmer gently for about 10 minutes until the sauce thickens slightly and the chicken is cooked through. Adjust salt to taste.
Serve the korma over steamed rice and garnish with a handful of cilantro if you like. Garlic or cheesy naan is a great accompaniment for a proper fakeaway meal at home.
Got a question?
Yes. Like many curries, the flavours deepen after resting. Store covered in the fridge for up to 4 days and reheat on the stovetop over medium heat or in the microwave.
Use full-fat yogurt — Greek or regular plain whole-milk yogurt works well. Low-fat varieties can split and curdle when heated.
You can use breasts if you prefer, but thighs stay juicier and are less likely to dry out.
This is a very mild curry with only a gentle warming heat. Omit the chilli flakes if you want no heat at all.
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One Pot, 30 Minute Chicken Korma
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- Author: Kate Phillips
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Low Calorie
Description
A mild, creamy chicken korma made in one pot with no advance marinating — quick, comforting and perfect for family dinners or meal prep.
Ingredients
- 1 cup long-grain rice
- 1 tablespoon vegetable oil
- 1 lb / 500 g skinless, boneless free-range chicken thighs
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon chilli flakes (optional)
- 2 teaspoons salt
- 1 onion, diced
- 4 garlic cloves, crushed
- 1-inch piece of ginger, grated, or 1 teaspoon ginger paste
- 2 tablespoons tomato paste
- 1/4 cup ground almonds
- 1 cup full-fat yogurt
- 1/2 cup coconut milk
- A handful of cilantro (coriander) leaves to serve (optional)
Instructions
- Cook the rice. Combine 1 cup rice with 1 2/3 cups water and a pinch of salt in a lidded pot. Bring to a simmer, reduce heat to low, cover and cook for 12 minutes. Remove from heat and keep covered until serving.
- Cook the chicken. Cut thighs into bite-sized pieces. Heat 1 tablespoon oil in a large, high-sided pan over medium-high heat and sear the chicken in a single layer for a few minutes per side. Add cumin, coriander, garam masala, turmeric, chilli flakes and salt, mix to coat, then remove the chicken and set aside.
- Sauté the aromatics. In the same pan, add the diced onion with a pinch of salt and cook until softened. Add crushed garlic and grated ginger, then stir in 2 tablespoons tomato paste and cook for about a minute.
- Finish the curry. Return the chicken to the pan. Stir in 1/4 cup ground almonds, 1 cup yogurt and 1/2 cup coconut milk. Reduce heat to low and simmer for 10 minutes until the sauce thickens and the chicken is cooked through. Adjust seasoning to taste.
- Garnish and serve. Fluff the rice with a fork, divide between plates and spoon over the korma. Scatter cilantro if using. Serve with garlic or cheesy naan if desired.
Notes
Storage: Keeps in the fridge for up to 4 days in an airtight container. Reheat on the stovetop or in the microwave. Freeze in individual portions for easy future meals.
Ingredient tips: Use full-fat yogurt to prevent splitting. You can substitute coconut cream or heavy cream for coconut milk if you prefer a richer finish.
Optional additions: Stir in a few handfuls of spinach or chopped broccolini about five minutes before the curry is done for extra greens.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: fakeaways
- Method: stove top
- Cuisine: Indian
Nutrition
- Serving Size: 350g
- Calories: 532
- Sugar: 5.5g
- Sodium: 1254.4mg
- Fat: 17.8g
- Saturated Fat: 10.6g
- Unsaturated Fat: 4.3g
- Trans Fat: 0g
- Carbohydrates: 48.2g
- Fiber: 2.2g
- Protein: 38g
- Cholesterol: 92mg