Chicken Korma Recipe With Jar Sauce: Weeknight-Friendly Curry in Minutes

This streamlined approach delivers restaurant-quality curry without the time commitment. A flavorful jar sauce forms the base, allowing you to focus on achieving perfectly tender chicken.

By the time it simmers for 20 minutes, you’ll have a creamy, aromatic dish ready for rice or naan. This method proves that delicious doesn’t require complicated.

Ingredients for Chicken Korma Recipe with Jar Sauce

Pantry staples plus jar sauce make this creamy curry effortlessly delicious for busy nights.

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The chicken matters most here. Thighs stay juicy through the simmer—breasts dry out. Look for bone-in, skinless if you prefer more flavor (just remove the skin yourself). I grab mine from Whole Foods or Costco—both have good quality. For the jar sauce, Patak’s or Tikka Masala brands work well if your store doesn’t carry korma-specific.

No jar sauce? Coconut milk plus 2 tbsp curry powder gets you close. Out of fresh ginger? Ground ginger at half the amount works in a pinch. Heavy cream can be swapped for full-fat coconut milk (it’ll be dairy-free but still rich). If you’re missing garam masala, extra cumin plus a pinch of cinnamon mimics the warmth. Fresh cilantro is ideal, but parsley works too.

This tastes even better the next day once flavors meld. Keeps 4-5 days in the fridge, freezes for 3 months. Portion leftovers for easy lunches—just reheat gently with a splash of water.

Step-by-Step Instructions for Chicken Korma With Jar Sauce

Here’s the method. Straightforward, tested, works every time.

Step 1: Brown the Chicken Thighs

Heat the 1 tablespoon vegetable oil in a large skillet over medium-high heat until shimmering. Add the 1.5 lb boneless skinless chicken thighs (cut into bite-sized pieces) in a single layer, being careful not to overcrowd the pan.

Cook for 5-6 minutes without stirring to develop a golden-brown crust. The chicken should release easily from the pan when it’s ready to flip. Turn the pieces and cook for another 3-4 minutes until browned all over but not fully cooked through.

Transfer the chicken to a plate and set aside. The browned bits left in the pan will add incredible depth to your sauce.

Step 2: Sauté the Aromatics

Reduce heat to medium and add the 2 tablespoons unsalted butter to the same skillet. Once melted, add the 1 whole yellow onion (finely diced) and cook for 4-5 minutes until soft and translucent.

Stir in the 4 cloves garlic cloves (minced), 1 tablespoon fresh ginger (grated), 1 teaspoon ground cumin, 1 teaspoon ground coriander, and 0.5 teaspoon turmeric. Cook for 1-2 minutes until fragrant—this blooms the spices and builds the flavor base.

Step 3: Simmer the Curry

Pour in the 1 jar chicken korma jar sauce and stir to combine with the aromatics. Add the 0.5 cup heavy cream and 1 teaspoon salt, then return the browned chicken to the pan. Stir well to coat everything in the sauce.

Bring to a gentle simmer, then reduce heat to medium-low. Cook uncovered for 10-12 minutes, stirring occasionally, until the chicken is fully cooked through and the sauce has thickened slightly. The chicken should reach an internal temperature of 165°F.

Step 4: Finish and Serve

Sprinkle the 1 teaspoon garam masala over the curry and stir to combine. Taste and adjust seasoning if needed. The garam masala adds a final layer of warm, aromatic complexity that ties everything together.

Garnish with the 0.25 cup fresh cilantro (chopped) and serve immediately over steamed rice or with naan bread. The cilantro adds a bright, fresh contrast to the rich, creamy sauce.

Essential Equipment for This Dish

Essential Skillet

A heavy-bottomed 12-inch skillet is non-negotiable for even heat distribution. I swear by my Lodge cast iron—it sears chicken beautifully and retains heat perfectly. A stainless steel option like All-Clad works too if you prefer easier cleanup. 🔥

Wooden Spoon

Use a wooden spoon to scrape up those flavorful browned bits from the pan. It won’t scratch your cookware and handles the thick sauce better than metal. I keep mine right by the stove for recipes like this.

Instant-Read Thermometer

Don’t guess chicken doneness—use a ThermoWorks ThermoPop for instant 165°F readings. It’s affordable, accurate, and prevents overcooked meat. I check multiple pieces to be sure.

Glass Measuring Cups

For the ½ cup heavy cream, a Pyrex 1-cup measure lets you see the exact amount. Clear markings mean no spills or guesswork. I use mine daily for both wet and dry ingredients.

Sharp Chef’s Knife

A 8-inch chef’s knife makes quick work of dicing 1 onion and chopping ¼ cup cilantro. I love my Wüsthof—it stays sharp and feels balanced. Proper tools make prep faster and safer.

Silicone Spatula

For stirring the sauce without scratching, a heat-resistant silicone spatula is ideal. It gets into the pan’s corners and handles the thick korma sauce effortlessly. I have three in different sizes.

Frequently Asked Questions