Dinner

Creamy Chicken Korma with Almonds and Sultanas Recipe

Name: Creamy Chicken Korma with Almonds and Sultanas Recipe
Prep time: 10 min
Cook time: 17 min
Total time: 27 min
Cuisine: Indian
Ingredients: 1 onion, chopped; 2 garlic cloves, roughly chopped; Thumb-sized piece ginger, roughly chopped; 4 tbsp korma paste; 4 skinless, boneless chicken breasts, cut into bite-sized pieces; 50g ground almonds, plus extra to serve (optional); 4 tbsp sultanas; 400ml chicken stock; ¼ tsp golden caster sugar; 150g pot 0% fat Greek yogurt; Small bunch coriander, chopped

ByBen Miller January 17, 2026January 17, 2026

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Introduction

Chicken korma is a rich and creamy Indian curry that’s perfect for a comforting weeknight meal. This recipe blends fragrant spices, tender chicken, and a hint of sweetness to create a dish full of flavor and warmth.

A white shallow bowl contains a dish with two distinct layers: on one side, there is plain white rice with a soft, fluffy texture, and on the other side, a creamy, yellow curry with chunks of chicken mixed with some green herbs sprinkled on top. The bowl is set on a light green and beige checkered cloth, which lies on a white marbled surface; nearby are two clear glasses of water and a silver spoon placed on the right side of the bowl. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 onion, chopped
2 garlic cloves, roughly chopped
Thumb-sized piece ginger, roughly chopped
4 tbsp korma paste
4 skinless, boneless chicken breasts, cut into bite-sized pieces
50g ground almonds, plus extra to serve (optional)
4 tbsp sultanas
400ml chicken stock
¼ tsp golden caster sugar
150g pot 0% fat Greek yogurt
Small bunch coriander, chopped

Instructions

Step 1: Put the onion, garlic, and ginger in a food processor and whizz until it forms a smooth paste. Tip the paste into a large, high-sided frying pan with 3 tablespoons of water and cook for 5 minutes.
Step 2: Add the korma paste to the pan and cook for a further 2 minutes until aromatic.
Step 3: Stir the chicken into the sauce, then add the ground almonds, sultanas, chicken stock, and golden caster sugar. Mix well, then cover the pan and simmer for 10 minutes or until the chicken is cooked through.
Step 4: Remove the pan from the heat, stir in the Greek yogurt and season to taste.
Step 5: Scatter over the chopped coriander and flaked almonds if using. Serve hot with brown or white basmati rice.

Tips & Variations

Use coconut milk instead of chicken stock for a creamier, dairy-free option.
For a nuttier flavor, toast the ground almonds lightly before adding them.
Add a handful of chopped spinach or peas for extra color and nutrition.
Adjust the heat by adding fresh green chili or chili powder if you prefer a spicier dish.

Storage

Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to avoid curdling the yogurt. This dish is best enjoyed fresh but can also be frozen for up to one month.

How to Serve

A white shallow bowl filled halfway with cooked white rice and the other half with yellow curry chicken pieces covered in a creamy sauce and garnished with chopped green herbs. The bowl is placed on a green checked cloth with fringes on a white marbled surface, beside a metal spoon and a glass of water. Another bowl of white rice is slightly visible in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs are a great alternative as they remain juicy and tender when cooked. Just make sure to cut them into similar-sized pieces for even cooking.

Is it necessary to use ground almonds?

Ground almonds add richness and texture to the korma, but you can omit them if you have nut allergies. You may want to add a little extra yogurt or cream to maintain the creaminess.