Make this light yet creamy chicken korma and serve with our pilau rice or naan bread. Then also check out our healthy chicken korma, chicken biryani, chicken vindaloo, chicken tikka masala, butter chicken and more chicken curry recipes.


  • 500g chicken thigh fillets, cut into chunks
  • 1 tbsp groundnut oil
  • 2 large onions, finely chopped
  • 2 tsp cumin seeds
  • 2 cloves garlic, crushed
  • 4 tbsp ground almonds
  • a walnut-sized chunk ginger, grated
  • to serve white or brown rice


  • 200ml full-fat natural yogurt
  • 1 tsp light brown sugar
  • 1 tsp ground turmeric
  • 1 cinnamon stick, broken
  • 8 cardamom pods, bruised
  • 4 cloves, crushed
  • 1 tsp coriander seeds, crushed
  • ½ mild chilli powder
  • 1 tsp sea salt flakes


  • STEP 1

    Mix all the marinade ingredients, toss with the chicken then leave for an hour (you can leave longer or even overnight, if you like).

  • STEP 2

    Heat the oil in a pan with a lid. Fry the onions for 7-8 minutes or until softened and starting to turn golden, then add the cumin, garlic and ginger, and cook for 2-3 minutes. Add the chicken with its marinade and cook for 5 minutes, stirring, until it starts to turn opaque. Add 150ml water and the almonds, stir well and bring to a low simmer. Put on the lid and cook gently for 30 minutes. Serve with rice or naan bread.


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