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Chicken Korma with Basmati Rice and Naan

Elina James
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dinner
Cuisine Indian
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Chicken Korma:
  • 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 2 tbsp vegetable oil or ghee
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 1/2 cup plain yogurt
  • 1/2 cup coconut milk or heavy cream
  • 1/4 cup ground almonds or cashews
  • 1 tsp turmeric
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp garam masala
  • 1/4 tsp cayenne (optional, for heat)
  • Salt to taste
  • Fresh cilantro, chopped, for garnish
  • 1/4 cup water or chicken stock (optional, to adjust consistency)
  • For Basmati Rice:
  • 1 cup basmati rice, rinsed
  • 2 cups water
  • 1 tsp salt
  • 1 tbsp butter or oil (optional)
  • For Serving:
  • Naan bread (store-bought or homemade)
  • Fresh cilantro leaves
  • Lemon wedges (optional)

Instructions
 

  • Step 1: Prepare the Chicken: Cut chicken into bite-sized pieces. Pat dry. Set aside until ready to cook.
  • Step 2: Make the Korma Sauce: Heat oil or ghee in a large skillet or saucepan over medium heat. Add onions and sauté until golden brown (about 8 minutes). Stir in garlic and ginger, cook 1–2 minutes until fragrant. Add turmeric, coriander, cumin, and cayenne. Cook for 1 minute to release aromas. Mix in ground almonds or cashews.
  • Step 3: Cook the Chicken: Add chicken pieces to the pan. Cook for 5–6 minutes, stirring to coat with spices. Stir in yogurt and coconut milk (or cream). Mix well to form a smooth sauce. Add a splash of water or chicken stock if sauce is too thick. Simmer uncovered for 15–20 minutes until chicken is cooked through and tender. Stir in garam masala, adjust salt to taste.
  • Step 4: Prepare the Basmati Rice: Rinse rice under cold water until water runs clear. In a medium saucepan, bring water and salt to a boil. Add rice, reduce heat to low, cover, and cook for 15 minutes until water is absorbed. Fluff with a fork and stir in butter or oil if desired.
  • Step 5: Warm the Naan: Heat naan in oven or on a skillet for 1–2 minutes until soft and warm.