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Chicken Korma Thighs

Chicken Korma is a classically mild Indian dish that offers an abundance of flavour without the heat, making it a great mid-week meal for the family. Our chicken Korma Thighs is health and easy to make, even if you’re a beginner. Our 5-step recipe serves 4 people and takes less than half an hour to make. A real treat for anyone wanting a good quality home cooked meal without all the faff of cooking. 

Cooking Method

  1. Create your paste by adding your chopped onion, garlic and ginger in a food processor and blending until smooth. 
  2. Using a large frying pan, pour your paste and 2-3tbsp’s of water to the pan, mix and cook for 5 minutes on a medium heat. After 5 minutes, add your korma paste to the pan and continue to cook for a further 2-3 minutes. 
  3. Whilst your sauce is bubbling away, add your chicken thigh pieces into the sauce, making sure to completely cover the chicken. 
  4. Add the rest of your ingredients to the pan including the almonds, sultanas, sugar, and chicken stock. Stir and cover, letting it simmer for 10 minutes. 
  5. Once your chicken has cooked, remove the pan from the heat. Add your Greek yoghurt chopped coriander to the pan and give it a good stir. Plate up your chicken tikka thighs with your chosen sides (Find out our favourite sides below) and enjoy! 

The Ingredients

  • 1 kg Chicken Thighs (Boneless & Skinless) chopped into bite sized pieces
  • Large White Onion, roughly chopped
  • 2 Garlic Cloves, roughly chopped
  • Ginger (thumb sized piece), roughly chopped
  • 4 tbsp Korma Paste
  • 4 tbsp Sultanas
  • 50g Ground Almonds
  • 400ml Chicken Stock
  • ¼ tsp Golden Caster Sugar
  • 150g Fat Free Greek Yoghurt
  • Coriander, roughly chopped

What to serve with Chicken Korma?

Chicken Korma has an irresistible aromatic flavour that doesn’t need to be overpowered by sides. Our top sides to serve with chicken Korma include: 

  • Basmati Rice
  • Naan Bread
  • Pilau Rice
  • Tenderstem Broccoli
  • Baked Potato
  • Poppadom’s

Frequently Asked Questions

Chicken korma is a mild type of curry that is bursting with aromatic flavours that has a blend of spices that are not too hot. If you’re not a fan of heat or are looking for a mild alternative then this is the perfect level of spice for you.
Chicken Thighs can be cut bone-in or boneless with skinless or skin-on. If we had to choose our favourite Chicken Thigh cut, we would choose boneless skin-on chicken thighs. Skin-on chicken thighs give a deliciously crisp finish and take the stress out of deboning chicken thighs.
You might have heard of chicken thigh meat pink still being pink even when cooked. Poultry can sometimes show a pinkish tinge after being fully cooked or even overcooking chicken. When it comes down to checking if the meat is cooked and safe to eat, it's best to measure the temperature. Using a meat thermometer is highly beneficial. if your fully cooked chicken has an internal temperature of 165 degrees and the juices are running clear then you are good to go.