It was one of those drizzly Tuesday nights — the kind where you just want something warm and velvety to wrap your whole evening in. I wasn’t in the mood to faff about with marinades or grind spices in a mortar for half an hour. I wanted a curry that felt proper — rich, full of warmth and fragrance — but that came together without fuss.
This Chicken Korma does just that. No marinading. One pan. Full flavour. It’s like a hug from the inside out, with just a hint of sweetness and spice. I first found a version of this in Jamie Oliver’s book, and it’s been tweaked and trialled so many times in my kitchen that it now tastes like home. The sauce is creamy but not cloying. The chicken is tender. And that touch of coconut and almond? Pure magic.
Let’s not overcomplicate things tonight. Just good curry, made simply, with a spoonful of joy.
Why You’ll Love It
- No need to marinate — straight from chopping board to pan
- Done in under 30 minutes, start to finish
- Creamy and rich without being heavy
- A gentle curry — perfect for kids or spice-shy friends
- Easy to double up for leftovers or lunchboxes
- Works with naan, rice, or just a spoon (no judgment)
Ingredients
- 2 tbsp ghee or sunflower oil
- 1 onion, peeled and finely chopped
- 3 chicken breasts (approx. 525g), cut into bite-size pieces
- 2 cloves garlic, minced
- 2 tsp minced ginger
- 1 tsp ground cumin
- 1 ½ tsp ground coriander
- 1 ½ tsp garam masala
- ½ tsp mild chilli powder (optional – gives warmth, not heat)
- ½ tsp turmeric
- ¼ tsp salt
- ¼ tsp white pepper
- 2 tbsp tomato purée
- 120 ml full-fat plain yogurt
- 120 ml coconut cream (*see note)
- 2 tbsp ground almonds
- 1 tbsp sugar
- 60 ml double cream
- Fresh coriander, to serve
- Rice or chapati, to serve
How to Make It
Start with the aromatics:
Heat your ghee or oil in a large frying pan over medium heat. Once shimmering, add the chopped onion and let it soften for about 5 minutes. Don’t rush this — you want it translucent and just starting to sweeten.
Brown the chicken:
Toss in your chicken pieces and cook for another 5–6 minutes, stirring now and then, until they lose that raw pink look and start to catch a bit of colour on the edges.
Time to wake up the spices:
In goes the garlic, ginger, cumin, coriander, garam masala, chilli powder (if using), turmeric, salt, pepper, and tomato purée. Stir it all in — this is the moment your kitchen starts to smell like you know what you’re doing.
Build the creamy base:
Lower the heat a bit. Add the yogurt, coconut cream, ground almonds, and sugar. Stir gently — it should all blend into a thick, golden sauce that clings to the chicken like velvet.
Simmer until dreamy:
Let the whole thing bubble gently for 6–8 minutes. Stir now and then. The sauce will thicken slightly, and the chicken should be cooked through — tender but not dry.
Final swirl of indulgence:
Turn off the heat, then stir in the double cream. This step always makes me feel a little smug — the texture gets even silkier and it smells divine.
Serve and smile:
Top with chopped fresh coriander. Serve with fluffy rice, a warm chapati, or frankly — just a spoon.
Common Mistakes and How to Dodge Them
Why is my sauce splitting?
If you blast the heat too high after adding the yogurt, it can curdle. Keep things gentle — a soft simmer is all you need.
My chicken’s dry — what went wrong?
Probably overcooked it. Breast meat cooks fast, especially in sauce. Keep your chunks small and check after 6 minutes.
Why does it taste bland?
Did you skip the salt? Or the garam masala? Both bring depth. A squeeze of lemon at the end can lift things too, if needed.
Mine turned out watery!
Double-check that you used coconut cream, not coconut milk. Milk will work, but it won’t thicken the sauce the same way.
Storage and Reheating
Pop leftovers in the fridge (covered) for up to 2 days. It honestly tastes even better the next day — the spices mellow and mingle.
To reheat:
- Microwave: 2–3 mins, stirring halfway.
- Stovetop: Low heat, splash in a bit of cream or water to loosen.
- Freezer: It freezes well, but only if you used full-fat yogurt. Defrost overnight and reheat gently.
Frequently Asked Questions
Can I use chicken thighs instead?
Absolutely. They’re juicier and even more forgiving than breast. Just cook them a tad longer.
Can I make this vegetarian?
Yes — paneer, tofu, or chickpeas all work beautifully. You might want to bump up the spices for extra oomph.
What’s a good coconut cream substitute?
Use the solid part of a chilled can of coconut milk. Or mix creamed coconut with a splash of hot water.
Can I make it ahead for guests?
Totally. Just stop before the cream stage, cool it, and finish it off when reheating. Tastes like you cooked it fresh.
Nutrition Facts (Per Serving):
- Calories: 485
- Fat: 31g
- Carbs: 12g
- Protein: 40g
- Sodium: 372mg
- Sugar: 6g
Try More Jamie Oliver Recipes:
Jamie Oliver Chicken Korma Recipe
Description
A creamy, rich, gently spiced chicken curry made in one pan — warm, comforting, and perfect for busy weeknights.
Ingredients
Instructions
- Heat ghee in a large pan. Add onion and cook 5 mins until soft.
- Add chicken and cook 5–6 mins until sealed.
- Stir in garlic, ginger, spices, and tomato purée. Cook 2 mins.
- Add yogurt, coconut cream, almonds, sugar. Simmer 6–8 mins.
- Stir in cream. Turn off heat.
- Top with coriander and serve with rice or chapati.
Notes
- Use coconut cream, not milk, for best texture.
- Keep heat low when adding yogurt to avoid curdling.
- Works great with chicken thighs too.
- To make ahead, stop before adding cream, then reheat gently and finish it off fresh.