56 minutes•Medium•Serves 4
Quick Chicken Korma
By @chef1
A simplified and faster version of the classic British Indian Restaurant (BIR) Chicken Korma, perfect for a late-night winter meal. Uses readily available ingredients for a comforting and subtly sweet curry.
Recipe Rating
Not yet rated by chefs
Ingredients
- ●500g, cubed Chicken breast
- ●1 medium, chopped Onion
- ●2 cloves, minced Garlic
- ●1 inch piece, grated Ginger
- ●4 tablespoons Korma curry paste
- ●2 tablespoons Ground almonds
- ●400ml can Coconut milk
- ●100ml Chicken broth
- ●2 tablespoons Vegetable oil
- ●1 teaspoon Sugar
- ●to taste Salt
- ●2 tablespoons, chopped (for garnish) Fresh cilantro
Instructions
- 1Heat vegetable oil in a large pan or pot over medium heat.
- 2Add chopped onion and cook until softened, about 5 minutes.
- 3Add minced garlic and grated ginger, cook for another minute until fragrant.
- 4Stir in the korma curry paste and cook for 2 minutes, stirring constantly.
- 5Add the cubed chicken breast and cook until browned on all sides.
- 6Stir in the ground almonds, coconut milk, and chicken broth.
- 7Add sugar and salt to taste. Bring to a simmer, then reduce heat and cook for 20 minutes, or until the chicken is cooked through and the sauce has thickened.
- 8Garnish with fresh cilantro and serve hot. Optional accompaniments (not included in nutrition): rice or naan bread.
Recipe details
- Cuisine
- British Indian
- Category
- Main course
- Preparation
- 14 minutes
- Cooking
- 42 minutes
Estimated total: 56 minutes. Planning estimate: stated duration ranges use their midpoint; standard preparation, heating and handling allowances are included. Overlapping tasks are counted once. Resting/chilling is included in total time.
How these estimates were calculated
- Chop onion garlic ginger and cube chicken: 10 min planning allowance (meat_prep)
- Heat measured oil: 3 min planning allowance (pan_preheat)
- Brown cubed chicken one batch: 8 min planning allowance (sear_batch)
- Stir in almonds coconut milk and broth: 2 min planning allowance (transfer)
- Season and bring sauce to simmer: 3 min planning allowance (sauce_heat)
- Garnish and serve curry: 2 min planning allowance (garnish)
- Curry only; optional rice/naan preparation is excluded. One pan follows written order. Browning cubed chicken is an 8-minute planning allowance; the written 20-minute simmer and doneness instructions remain authoritative.
- Matched to raw, skinless, boneless chicken breast. Grams are used directly.
- Onion: USDA medium (2-1/2" dia) portion weight
- Matched to raw onion, medium size.
- Garlic: USDA clove portion weight
- Matched to raw garlic, 2 cloves.
- Culinary ginger estimate: 10 g per inch from Woman’s Weekly Food example; thickness varies, not a universal conversion (https://www.nzwomansweeklyfood.co.nz/recipe/lunch/massaman-curry-4967/).
- Korma curry paste: product-label volume convention (teaspoon 5 mL, tablespoon 15 mL, cup 240 mL)
- Korma curry paste: Patak’s Canadian manufacturer label, accessed 2026-10-22: 1 tbsp (15 mL), 35 kcal, 2.5 g fat, 3 g carbohydrate, 1 g fiber, 0.5 g protein, 290 mg sodium. Chosen brand/market reference; other Korma pastes vary. Not curry powder or prepared sauce; no mass density inferred. (https://pataks.ca/wp-content/uploads/2022/05/nutritional-korma-spice-paste.png)
- Patak’s Canadian Korma Spice Paste manufacturer label, measured by volume; chosen brand/market, not a curry powder or cooking sauce.
- Ground almonds: USDA cup, ground portion weight
- Matched to 'Nuts, almonds' using the 'cup, ground' portion, which is compatible with 'ground almonds'.
- Coconut milk: USDA tbsp portion weight
- Matched to 'Nuts, coconut milk, canned'. The portion_id with grams closest to 400ml was selected.
- Chicken broth: USDA cup portion weight
- Matched to 'Soup, chicken broth, ready-to-serve'. The portion_id with grams closest to 100ml was selected.
- Vegetable oil: USDA tablespoon portion weight
- Matched to 'Oil, vegetable, soybean, refined'. The portion_id for tablespoon was selected.
- Sugar: USDA tsp portion weight
- Matched to 'Sugars, granulated' using the teaspoon portion.
- Unweighed Salt: only documented zero nutrients included
- Excludes optional Fresh cilantro
- Ginger: original amount “1 inch piece, grated”; interpreted as “10 g”. Culinary ginger estimate: 10 g per inch from Woman’s Weekly Food example; thickness varies, not a universal conversion (https://www.nzwomansweeklyfood.co.nz/recipe/lunch/massaman-curry-4967/).
- Excludes explicitly optional accompaniments: rice or naan bread; nutrition covers the listed recipe only.
- Chicken breast: 500 g · USDA reference 171077
- Onion: 110 g · USDA reference 170000
- Garlic: 6 g · USDA reference 169230
- Ginger: 10 g · USDA reference 169231
- Korma curry paste: 60 mL · Food reference
- Ground almonds: 11.88 g · USDA reference 170567
- Coconut milk: 405.77 g · USDA reference 170173
- Chicken broth: 105.25 g · USDA reference 174536
- Vegetable oil: 27.2 g · USDA reference 172370
- Sugar: 4.2 g · USDA reference 169655
- Salt: documented zero nutrients only · USDA reference 173468
- Fresh cilantro: optional ingredient excluded
chicken korma · ground almonds · coconut milk
Estimated nutrition per serving
483 calories · 31.9 g protein · 11.2 g carbohydrate · 35.8 g fat
Source and basis: USDA FoodData Central and reviewed product references; ingredient-based calculation per serving. Documented USDA or manufacturer portion weights; all listed ingredient mass included before cooking losses. Excludes optional Fresh cilantro Nutrients with incomplete inputs omitted. Full ingredient matches and assumptions below.
Recipe Context
This recipe was created with the following context in mind:
Thursday
late night
winter