This lighter chicken korma from the Hairy Dieters is made with tender chicken marinated in spiced yoghurt, then simmered in a fragrant sauce with saffron, cardamom, and a touch of cream. It has all the warmth and flavour of a takeaway korma at just 349 calories per serving. It serves 4 and takes about 40 minutes of active cooking.
I make this on weeknight curry nights when I want something that feels indulgent but will not undo a week of healthy eating. The saffron gives it a beautiful golden colour you do not get from a standard korma.
Chicken Korma Ingredients
- 4 boneless, skinless chicken breasts (about 600g), cut into bite-sized pieces
- 25g low-fat natural yoghurt
- 1 tbsp sunflower oil
- 2 large onions, chopped (400g prepared weight)
- 4 garlic cloves, peeled and sliced
- 20g fresh root ginger, peeled and finely grated
- 12 cardamom pods, seeds crushed
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- ½ heaped tsp ground turmeric
- ¼ tsp hot chilli powder
- 1 bay leaf
- 4 whole cloves
- 1 tbsp plain flour
- Small pinch of saffron
- 2 tsp caster sugar
- 300ml cold water
- 3 tbsp double cream
- Freshly ground black pepper
- ½ tsp fine sea salt, plus extra to season
- Fresh coriander, roughly torn, to garnish
How to Make Chicken Korma
- Marinate the chicken: Cut each chicken breast into bite-sized pieces and season with black pepper. Stir into the yoghurt, cover with cling film, and chill for at least 30 minutes or up to 6 hours.
- Cook the onion base: Heat the sunflower oil in a large non-stick saucepan. Add the onions, garlic, and ginger, cover, and cook over a low heat for 15 minutes until very soft and lightly coloured. Stir occasionally.
- Add the spices: Stir in the crushed cardamom seeds, cumin, coriander, turmeric, chilli powder, and bay leaf. Pinch the ends off the cloves into the pan and discard the stalks. Cook for 5 minutes, stirring constantly.
- Build the sauce: Stir in the flour, saffron, sugar, and salt. Slowly pour in 300ml cold water, stirring constantly. Bring to a gentle simmer, cover, and cook for 10 minutes.
- Blend until smooth: Remove the bay leaf and blend the sauce with a stick blender until completely smooth. This step gives the korma its signature velvety texture.
- Cook the chicken: Drain the chicken in a colander, shaking off excess marinade. Add the sauce and cream to a non-stick frying pan and bring to a simmer. Add the chicken and cook for about 10 minutes until tender and cooked through, stirring regularly.
- Serve: Adjust the seasoning and garnish with torn fresh coriander.
What Is the Secret to a Great Chicken Korma?
- Marinate for as long as you can: The yoghurt marinade tenderises the chicken and infuses it with flavour. Thirty minutes works, but 4–6 hours makes a real difference.
- Cook the onions low and slow: Fifteen minutes of gentle cooking turns the onions sweet and soft, which is the foundation of the whole sauce. Rushing this step ruins the balance.
- Blend the sauce smooth: This is the key step that sets this korma apart. Blending the spiced onion base gives you that restaurant-quality silky texture without needing coconut milk or ground almonds.
- Drain the chicken before adding: Shaking off the excess yoghurt in a colander stops the sauce from becoming too thin or curdling. If you enjoy spiced curries, try the Hairy Bikers Keema Curry next.
What Should You Serve on the Side?
Fluffy basmati rice is the natural partner for soaking up the golden sauce. Hairy Bikers Pilau Rice works particularly well if you want something with a bit more flavour. Warm naan bread or chapatis are perfect for dipping.
A cooling cucumber raita and a spoonful of mango chutney round out the meal. For a proper spread, add some Hairy Bikers Onion Bhajis on the side.
Does This Reheat Well?
This korma reheats well and the flavours develop nicely overnight. Let it cool completely, then store in an airtight container in the fridge for up to 2 days. Reheat gently in a pan, adding a splash of water if the sauce has thickened.
It freezes for up to 3 months. Thaw overnight in the fridge before reheating thoroughly until piping hot.
Nutrition Facts
Serving Size: 1/4 of the recipe
- Calories: 580 kcal
- Total Fat: 40g
- Saturated Fat: 20g
- Cholesterol: 130mg
- Sodium: 300mg
- Total Carbohydrate: 20g
- Dietary Fiber: 5g
- Sugars: 12g
- Protein: 38g
Frequently Asked Questions
Is this chicken korma spicy? No. It is one of the mildest curries with just ¼ tsp of chilli powder. All the flavour comes from saffron, cardamom, and cumin rather than heat, making it perfect for families.
Can I use chicken thighs instead of breasts? Yes. Boneless thighs stay juicy and work well here. Cut them the same size and add an extra 5 minutes of simmering time to make sure they are cooked through.
Why is this korma lower in calories than most? This is from the Hairy Dieters book, so it uses a blended onion and water sauce instead of coconut milk and ground almonds. The result is just as creamy but at 349 calories per serving.
How does this compare to Jamie Oliver’s chicken korma? Jamie’s version uses a richer base with coconut milk and ground almonds. This Hairy Bikers version achieves its creaminess through blended onions with saffron and just a touch of double cream, making it much lighter.
Can I make this in a slow cooker? You can prepare the sauce on the hob and blend it, then transfer to a slow cooker with the drained chicken. Cook on low for 3–4 hours. Stir in the cream at the end. For more slow cooker curries, try the Hairy Bikers Chicken Curry.
Try More Recipes:
- Hairy Bikers Keema Curry Recipe
- Hairy Bikers Chicken Tikka Masala Recipe
- Hairy Bikers Chicken Curry Recipe
Hairy Bikers Chicken Korma Recipe
Description
A lighter chicken korma from the Hairy Dieters with tender marinated chicken in a saffron and cardamom sauce finished with double cream. Just 349 calories per serving.
Ingredients
Instructions
- Marinate the chicken: Cut chicken into bite-sized pieces, season with pepper, stir into the yoghurt, cover, and chill for at least 30 minutes.
- Cook the onion base: Heat oil in a large saucepan, add onions, garlic, and ginger. Cover and cook gently for 15 minutes until very soft.
- Add the spices: Stir in cardamom seeds, cumin, coriander, turmeric, chilli powder, and bay leaf. Pinch the clove ends into the pan. Cook for 5 minutes, stirring.
- Build the sauce: Stir in the flour, saffron, sugar, and salt. Slowly add 300ml cold water, stirring. Simmer covered for 10 minutes, then remove the bay leaf and blend until smooth.
- Cook the chicken: Drain the chicken. Add the sauce and cream to a frying pan, bring to a simmer, add the chicken, and cook for about 10 minutes until cooked through.
- Serve: Adjust seasoning and garnish with fresh coriander.
