Chicken Korma – Copyright Coquere

Chicken Korma is easy to make, has few ingredients


Chicken Korma

Chicken Korma is an Indian dish that has spread around the world. Partly because Indians have emigrated to all corners of the world, but also because this is an incredibly good dish. Chicken Korma is easy to make, has few ingredients, which can be varied as much as the imagination sets limits. Indians use to have in different types of vegetables and fruits, depending on the season. What you must have in it however, is the trinity, of onion, garlic and ginger. This gives much of the classic taste, but also has its origins in the fact that there was no refrigerator in India. Thus, these vegetables were used to tenderize the meat, and as a preservative. The same applies to the spices. These have a preservative effect in addition to providing flavour.


Chicken Korma is a curry dish, but curry is not a spice in itself. Curry is a mixture of spices. You can see in the link at the bottom of the recipe, for the contents in curry. In Indian cuisine, they often mix the spices themselves, but you can also use a ready-made curry. If you wish, you can of course put in all the spices separately. Then you get your own customized taste to the dish. You can also use a curry mixture and then enhance it with the curry spices you want. As suggested in this recipe. This is a creamy Chicken Korma, and traditionally you don’t have tomatoes in it. It is quite common to have in different fruits. Dried as fresh. In this recipe, there are chopped dried apricots. They go incredibly well in this dish. It can then be nice to enhance some of the spices, as is done in this recipe, with cinnamon, cayenne pepper and a little sugar. Grounded cashews or almonds are also common. It gives a fuller body to the dish, but adds more calories.



600 g chicken fillet, boneless thigh etc.
1 ½ dl Creme fraiche
1 dl whipping cream
1-2 dl water
1-2 yellow onions
3-5 cloves of garlic
20-30 g of ginger



2-4 tsp curry
1-2 pinch cayenne pepper
1 teaspoon of cinnamon
1 teaspoon turmeric
2-3 teaspoons of sugar2-3 teaspoons of salt

Several and more spices depending on how you want your Korma to taste

Fresh herbs such as parsley or coriander


Alternative addition

Dried apricots
Ground almonds or almond flour
More depending on your taste and imagination.


Oil for frying.


  1. Cut the chicken into suitable cubes and set aside.
  2. Cut the garlic as small as possible, and the onion as finely cut as you wish.
  3. Peal the ginger and process it in a small food processor with a little water or oil. Run it until you get a thick paste or a porridge like consistency. If you don’t have a food processor, then cut it up as small as you can, and use a mortar.
  4. Use a suitably large pot or pan suitable for frying. Put plenty of oil in the pot. Fry garlic, onion and ginger on medium heat.
  5. Put in all the spices except salt and sugar. Continue to fry until the onion starts to turn glossy. Stir and turn continuously. NB! You can always adjust with more spices later. It is important to have some spices in immediately, but you can still adjust the strength and your taste later.
  6. Now add the chicken, and cook for another 6-7 minutes, until the chicken is heated through.
  7. If you want to have in e.g., ground almonds, you have it in at this stage.
  8. Add creme fraiche and cream, stir further. Feel free to lower the temperature, so that it is now just boiling or simmering. Adjust with water to you get it suitably thick. You can always add more later.
  9. Cut any apricots, dates etc. Put these in if you wish.
  10. Season to taste with sugar and salt.
  11. Put the lid on, reduce the heat further if necessary. Chicken Korma can be left to simmer, or simmer for as long as you wish. The longer it stands, the more the flavours develop. Just don’t cook so long that the chicken dissolves. When ready to serve, season with more seasoning if desired.


Served: With rice and fresh herbs.

Allergy: Gluten free. Lactose. Easily made lactose-free by using lactose-free creme fraiche and cream. High FODMAP. This is due to the onion and the lactose. You can reduce the FODMAP content by using lactose-free products, but do not reduce it to low.

What is curry powder: Curry powder

If you want to read a more comprehensive explanation about curry powder: Curry powder

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