Plate of chicken korma with basmati rice

Chicken korma

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(210 ratings)

Prep: 10 mins Cook: 25 mins


Serves 4

Want a curry without too many calories? Use fat-free Greek yogurt instead of cream for a healthy korma that will give your local takeaway a run for its money

Nutrition and extra info

  • Freezable
  • Healthy

Nutrition: per serving

  • kcal376
  • fat11g
  • saturates1g
  • carbs28g
  • sugars26g
  • fibre3g
  • protein40g
  • salt1.1g
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  • 1 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, roughly chopped
  • thumb-sized piece ginger, roughly chopped



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 4 tbsp korma paste
  • 4 skinless, boneless chicken breasts, cut into bite-sized pieces
  • 50g ground almonds, plus extra to serve (optional)
  • 4 tbsp sultanas
  • 400ml chicken stock
  • ¼ tsp golden caster sugar
  • 150g pot 0% fat Greek yogurt
  • small bunch coriander, chopped


  1. Put 1 chopped onion, 2 roughly chopped garlic cloves and a roughly chopped thumb-sized piece of ginger in a food processor and whizz to a paste.

  2. Tip the paste into a large high-sided frying pan with 3 tbsp water and cook for 5 mins. Add 4 tbsp korma paste and cook for a further 2 mins until aromatic.

  3. Stir 4 skinless, boneless chicken breasts, cut into bite-sized pieces, into the sauce. Add 50g ground almonds, 4 tbsp sultanas, 400ml chicken stock and ¼ tsp golden caster sugar.

  4. Give everything a good mix, then cover and simmer for 10 mins or until the chicken is cooked through.

  5. Remove the pan from the heat, stir in a 150g pot Greek yogurt and some seasoning, then scatter over a small bunch of chopped coriander and more ground almonds, if using. Serve with brown or white basmati rice.

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Comments, questions and tips

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Martina Murphy's picture
Martina Murphy
9th Mar, 2020
Great easy recipe must try
17th Dec, 2019
Made this curry today and it was so yummy! My fussy husband really liked it! I didn’t bother making the paste, just fried the onions first, then frozen garlic, added mushrooms and then the chicken. Then I added the ground almonds, 300ml of stock as per other comments, sultanas, sugar and korma curry paste. The sauce did thicken after a while and I added red pepper then. We had it with green beans and rice on the side.
frospi01's picture
27th Oct, 2019
I’ve just woken up after the clocks have gone back this weekend. Thought I’d make use if that hour and whip this up.... fills an hour...... no!!!!! Fills about 25 mins, which means I can get me feet up and watch a bit of World Cup rugby. It tastes fabulous. Looking forward to it when I get home from work today. Delicious.
5th Sep, 2019
Made this curry a few times and all the family have enjoyed it. As some other comments suggest, I use half the stock amount.
10th Apr, 2019
Loved this recipe, it is full of lovely flavour, will definitely be making this again. If you have not tried it yet, give it a go, its really simple to make and tastes amazing.
Cazbluemoon's picture
26th Jan, 2019
Lovely, will definitely be making again
19th Jan, 2019
very nice recipe indeed, extremely tasty and so simple to make in a very short period of time.
owl 456
7th Jan, 2019
Lovely recipe,I make it regularly and even my fussy 3 year old enjoys it.I leave the sultanas out and it’s a hit every time
28th Nov, 2018
Sauce was altogether too thin, used good gelatinous chicken stock and plenty of paste, still came out too thin. Use less stock than advised I would, about half the amount.
mrsliz's picture
26th Sep, 2018
Absolutely loved this recipe, although I omitted the sultanas. Quick, easy and delicious - everyone loved it. I served with the chana masala recipe on here, rice and naans breads. I'll definitely be making it again.


22nd Sep, 2019
Hi All, can anyone recommend good Korma sauce/Paste. Here in Ireland we have very limited available. Thanks
3rd Jun, 2019
Can I use fresh mango instead of sultanas? Update - I tried the mango, it was delicious! Very sweet, though, so no need for the sugar.
2nd Oct, 2016
Can this be done in a slow cooker?
16th Oct, 2016
Yes, that is possible. Reduce the stock 250 ml, otherwise there is to much liquid. Put all the ingredients in the slow cooker (except the yoghurt and coriander), don't dice the chicken. It needs 2 hours on high, after that pull the chicken out and dice it. Put the chicken back and cook for 20 till 30 minutes more.
16th Oct, 2016
Yes, that is possible. I have used this recipe from the Good Food Slow cooker book. Put all the ingredients in the slow cooker (except the yoghurt) put the chicken in whole. 2 hours on high. After that pull the chicken out and cut it in chunks, put it back and cook for 20 till 30 minutes more.
goodfoodteam's picture
13th Oct, 2016
Thanks for your question, we have not tested this recipe in the slow cooker so cannot give specific instructions or timings. For advice on adapting the recipe yourself, take a look at our slow cooker tips. We hope you find it helpful. If you do give it a go, let us know!
11th Nov, 2014
How could this be bulked up to feed 5 or 6?
Ellie255's picture
9th Jul, 2014
Is it possible to not use sultanas? Can you taste the ground almonds?
29th Apr, 2014
When I first mad this it was lovely however second time round I decided to slow cook it with beef and when I added the yoghurt at the end it didn't mix in well as the first time??!!
goodfoodteam's picture
13th May, 2014
Hi there. Make sure you stir the yogurt in when the pan is no longer on the heat, if you allow it to stand for 5 minutes first it will also help, thanks.


3rd Aug, 2016
Just made this and it tastes AMAZING. I used coconut milk instead of yoghurt. Will make this again and again I'm sure, thanks for sharing your lovely recipe. I also added some chopped coriander whilst cooking, as I love it. Perfect
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