This easy chicken korma is mild, creamy and ready in about 30 minutes. Chicken breast is seasoned with Kashmiri chilli, black pepper, garlic and ginger, fried with whole cardamom and cloves, then simmered with fried onions and full-fat yoghurt.

Aamna's shortcut is ready-fried onions, which thicken the sauce in seconds. There's no overnight marinating and just one pan.

Why this recipe works

• Fried onions. They give sweetness and body without 20 minutes of frying.
• Full-fat yoghurt. It makes the sauce creamy and gently tangy.
• Whole cardamom. Green and black cardamom give korma its fragrant flavour.

Tips for the best easy chicken korma

• Lower the heat for the yoghurt. Stir it in gently so it doesn't split.
• Don't overcook the chicken. Breast only needs about 15 minutes of simmering.
• Adjust the sauce. Add up to half a cup of water for a looser korma.
• Meal prep. It keeps well in the fridge for easy lunches.

What to serve with easy chicken korma

Serve with warm naan, chapati or basmati rice. For a traditional version, try our classic chicken korma, or for another mild curry, our cashew chicken curry.

Easy Chicken Korma FAQs

How do you make an easy chicken korma?

Fry chicken with whole spices, stir in fried onions and yoghurt, then simmer for about 15 minutes.

Is this korma mild?

Yes. It uses Kashmiri chilli, which is mild, and no fresh chillies. The curry heat guide shows where korma sits among other curries.

Can I use chicken thighs?

Yes. Boneless thighs stay juicy and need a few extra minutes.

Does this korma have cream or nuts?

No. The creaminess comes from full-fat yoghurt and fried onions.

You'll find the full ingredients, the method and our step-by-step video in the recipe card below.