Steve's Chicken Korma Recipe -
Steve's Chicken Korma Recipe
  • READY IN 35 mins

Steve's Chicken Korma

Recipe by  

"A traditional, mild North Indian recipe. This is an unforgettable dish when served on a bed of pilau (cinnamon-spiced) rice or basmati rice with some Peshwari Naan."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    35 mins


  1. Heat the oil in a large skillet over medium heat. Combine the ginger, chili powder, cinnamon, turmeric, and pepper; stir into the hot oil and cook for 5 seconds. Add the onion and garlic; stir and cook until onions become transparent, about 7 minutes. Stir in the tomatoes and chicken, and cook until chicken is no longer pink, 5 to 8 minutes.
  2. Combine the chicken stock with the chicken-onion mixture; stir and cook 3 minutes. Stir in the almonds, cream, and yogurt; continue cooking 2 to 4 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Apr 07, 2010

This is my second time making this dish and with my modifications, it is absolutely delicious! I used bone-in, skin-on chicken legs separated at the joint, and removed excess fat. I doubled the recipe, but maybe tripled the spices, this is a must! I also added coconut milk and creamed coconut, because korma is supposed to have coconut something in it! This may seem like alot of coconut flavour, but they're both necessary to make this dish very creamy. I added cumin to take away the overwhelming coconut taste. I also add spinach. It's way creamier than the base recipe, and I love the way it tastes, my way. Thanks for the base recipe, Steve! I never buy the jarred korma anymore!

Most Helpful Critical Review
Jun 10, 2008

This was a good recipe, but definitely missing a very important ingredient...creamed coconut or coconut milk!!! I made it the first time without it and knew that it didn't taste quite right. Then, I added the creamed coconut and it made all the difference. Also, if you don't think it is spicy enough, all you have to do is add more chili powder and that will do the me, mine was flaming! This recipe is quick, simple and tasty as long as you add the coconut!


56 Ratings

Sep 12, 2008

This was excellent. I used coconut milk instead of heavy cream, adding flavor and saving some calories. I prefer a thicker sauce, so I thickened it with corn starch. Next time, I'll omit the ground almonds because I don't think they added anything to the final result. I forgot to buy Basmati rice and had to use converted white rice; just not as good. Next time, I'll bump the seasoning up a little. My wife's first experience with Indian food was just recently having Chicken Korma in a restaurant. She loved it, and proclaimed this a "keeper" recipe.

Nov 11, 2007

I just made this for an Indian pot-luck dinner party. The only addition I made was a 1/2 tsp. of salt, but otherwise made it exactly as shown. I served it over basmati rice. Turned out great, everyone loved it, and it made great leftovers the next day.

Feb 13, 2009

This isn't a bad recipe. I had to replace the yogurt and cream by coconut milk. Where this recipe loses points is with the tomatoes. Tomatoes have no business in a chicken korma. I made it without tomatoes and it was much better. I also tried throwing a couple of cardamon pods and it added so depth to the flavors. This recipe is a good base to build on.

Jul 16, 2007

Very good dish. My only modification was to add more ground almonds. Also, if you like spicy dishes, I'd throw in a few chili pepppers as the dish was not spicy in any way. Definitely a keeper! And, extremely quick to make. Thanks, Steve!

Oct 27, 2010

I cooked this per recipe directions except I eliminated the tomatoes as someone suggested and substituted coconut milk for the heavy cream and yogurt. Also instead of ground almonds, I used chopped. It's absolutely awesome! I paired it with rice pilau and mango chutney, and the marriage of the three is purely divine! A feast for the tongue and belly, an aroma parade and a taste carnival. The flavors are out of this world. This is my first time cooking and eating Indian curry and I will definitely do it again.

Nov 27, 2007

My first attempt at making Indian food; served with cinnamon sprinkled white rice (that I had on hand). Used low fat yogurt and roasted almonds chopped in a mini food processor; also added one sliced zucchini as suggested to "up the veggie factor." Looked great, tasted interesting.. the cinnamon was quite noticeable, and it was not spicy at all despite the chili powder. I'm not sure if I liked it enough to make again, as my taste buds aren't used to eating much cinnamon for dinner. Thanks for the easy recipe, though!


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  • Calories
  • 244 kcal
  • 12%
  • Carbohydrates
  • 9.5 g
  • 3%
  • Cholesterol
  • 57 mg
  • 19%
  • Fat
  • 16.2 g
  • 25%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 16.1 g
  • 32%
  • Sodium
  • 181 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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