This Easy Chicken Korma is very simple and quick to make. A simple curry recipe that is perfect for kids as it has mild spice and uses basic pantry ingredients. You only need about 30 mins to get this done and so ideal for busy weeknights or weekend lunch!
We have ended up with a menu of making biryanis for Sunday lunch for sometime now. Previously it used to be just biryani and if somebody wanted, we would make onion raita. Not sure when we thought we could make a easy gravy for the biryani, however, ever since we got the habit of making gravy, its become a ritual that Sunday afternoon has to be a biryani with gravy on the side.
Whats on the Non Veg Meals today!
Today's recipe is Easy chicken korma recipe with coconut milk. Amma makes Chicken gravies in so many different ways. I have managed to record the recipes and still have some more in draft.
So there has to be come quick easy chicken korma on the side as well. We always frozen ginger garlic paste, coconut milk and coconut paste in cubes. All these basic hacks helps us in completing our cooking very fast.
However, when it is a biryani for Sunday Lunch, Amma insists on making everything fresh. If the breakfast is Appam, I make sure I grind the fresh coconut milk more for the gravy. We grind rest of the ingredients including the Allum Vellulli fresh as well.
For the A to Z Easy Family Dinner Ideas, for E, though I had few more choices like Ellu Sadam etc, I resorted to showcase my easy chicken korma recipe. On the plate, I have Chittinad Chicken Varuval, Andhra Kodi Biryani, Endumirappakaya Pappu along with Curds and salad.
What can I serve with biryani? Well check out Side Dishes for Biryani/Pulao
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Step By Step Pictures for making this easy Chicken Korma
To start making the korma, first wash and cut the chicken into bite size pieces.
Heat a Kadai with oil, add the whole spices and then add finely chopped onions.
Cook on high flame as you keep sauteing for the onions to brown fast.
when the onion browns well, add ginger Garlic paste and combine everything.
Add chicken and mix well. Next add salt and turmeric powder, simmer and cover with a lid.
After 5 to 6 mins, when the chicken has started to let out water, and is well coated, add red chili powder and coriander powder.
Continue cooking, as you keep sauteing until you find the chicken is well coated with the spice powders.
Oil should be coming out on the sides now. This takes about 10 mins on low flame.
Add tomato puree, combine all and cook on high flame, while you keep stirring.
Add the thick coconut milk and enough water as required.
Lower the flame and cook on low flame for 10 mins.
This korma gets done in under 30 mins.
Add finely chopped coriander leaves.
Ingredients Used in making this Chicken Kurma
As this korma is served as a side dish for biryani, it is mildly spiced and uses very little spices.
Whole Spices: Only clove, cinnamon and cardamon is used in this gravy.
For creamy texture: We add thick coconut milk. You can opt to make it fresh or you can use canned coconut milk or frozen coconut milk.
For Heat or Spice: I have used 2 tsp of Red Chili Powder and Coriander Powder. You can adjust based on your preference.
After adding coconut milk, it is enough if we simmer for 5 mins.
Vegetable curry for biryani or more Kurma Recipes with Coconut Milk
more Kurma Recipes
Easy Chicken Korma ~ Side Dish for Biryani
- 2 tbsp Cooking Oil
- 2 nos Cloves
- 1 no Cardamon
- 2 inch Cinnamon
- 1 cup Onions finely chopped
- 2 tsp Ginger Garlic Paste
- 300 gm Chicken cut into bite size pieces
- 1/4 tsp Turmeric Powder
- 2 tsp Red Chili Powder
- 1 tsp Coriander Powder
- 1/2 cup Tomato Puree
- 1.5 cups Coconut Milk
- 1 cup Water
- Salt to taste
- Handful Coriander Leaves
- Wash and cut the chicken into bite size pieces.
- Heat a Kadai with oil, add the whole spices and then add finely chopped onions.
- Saute till the onion browns well. Add ginger Garlic paste and combine everything. Simmer and cook till the whole mixture turns nicely cooked.
- Add the chicken and mix well.
- Add salt and turmeric powder, simmer and cover with a lid.
- Once the chicken is well coated, add red chili powder and coriander powder.
- Continue cooking until the chicken is coated well with the spice powders. This takes about 10 mins on low flame.
- Add tomato puree, combine all and cook on high flame, while you keep stirring.
- Add the thick coconut milk and enough water as required.
- Lower the flame and cook on low flame for 10 mins.
- This korma gets done in under 30 mins.
- Add finely chopped coriander leaves.