Chicken Korma Simmer Sauce

  • YIELD:


Chicken Korma, a rich, creamy Indian delicacy is originally a Mughlai recipe, is popular at dinner parties. It is a mildly spicy curry made with spices, coconut milk, cashew nuts, and more to add to the creamy texture. You can easily and quickly recreate this delicious recipe at home using this ready-to-cook Chicken Korma simmer sauce.



  • Add a tablespoon of cooking oil in a saucepan and add 350gm of chicken pieces. Stir fry them over medium heat for 2-3 minutes.
  • Add half (60 grams) of the sauce in the saucepan, sprinkle over the contents of the spice cap, and stir fry the mixture for 1-2 minutes.
  • Add the remaining sauce (60 grams) and water to the saucepan. Cover it with a lid and let it simmer gently, stirring occasionally, until the chicken is fully cooked.
  • Garnish Chicken Korma with fresh coriander to elevate its flavor and appearance.

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Nutrition Information

Serving Size: 120 Grams (3 servings per container) | Calories: 190 Cal | Total Fat 13g: 17% | Saturated Fat 7g: 35% | Trans Fat: 0 Grams| Cholesterol 0mg: 0%| Sodium 420 mg: 18% | Total Carbohydrates 14gm: 5% | Dietary Fiber 2g: 7% | Total Sugars 7g; Includes 4g Added Sugars: 8%| Protein 2g: 4%| Vitamin D 0mcg: 0%| Calcium 30mg: 2%| Iron: 1.5mg: 8%| Potassium 196 mg: 4%


Optional: Chicken can be replaced with lamb, prawns, mixed vegetables, and cottage cheese.

Chef’s Tips

  • Garnish with fresh mint leaves for an enhanced flavor.

Serving Suggestions

Chicken Korma can be served best with turmeric coconut rice, plain basmati rice, jeera rice, plain paratha, buttery naan, or tandoori roti. You can extend your menu with a green salad.


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