Creamy Chicken Korma

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(2) 2 Reviews
Prep Time
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Makes 4 servings, 1/2 cup (125 mL) each.

PHILADELPHIA Cream Cheese Product creates the perfect sauce for chicken korma!

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What You Need

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Make It

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  • Combine first 10 ingredients; set aside. Heat oil in skillet on medium-high heat. Add onions; cook and stir 5 min. or just until crisp-tender. Add chicken mixture; cook 2 min. or until chicken is lightly browned, stirring occasionally.
  • Add cream cheese product, tomatoes and water; cook on medium heat 8 min. or until cream cheese is completely melted and chicken is done, stirring frequently.


Substitute 200 g (1/2 of 400-g pkg.) paneer cheese, cut into 1/2-inch chunks, for the chicken.

Serving Suggestion

Serve with hot cooked basmati rice.

Serving Suggestion

Try serving this dish with Sunehari Salmon. The golden crust on the fish is a perfect complement to the creaminess of the korma.


  • Makes 4 servings, 1/2 cup (125 mL) each.

Nutritional Information

Serving Size Makes 4 servings, 1/2 cup (125 mL) each.
Calories 270
% Daily Value
Total fat 14g
Saturated fat 6g
Cholesterol 90mg
Sodium 210mg
Carbohydrate 7g
Dietary fibre 1g
Sugars 3g
Protein 29g
Vitamin A 10 %DV
Vitamin C 10 %DV
Calcium 6 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • |

    I used diced tomatoes instead of crushed. I added a lot of salt and pepper (it was bland) and lots of hot sauce. Turned out perfect!

  • Paulina11 |

    I've just finished making this dish for supper, I LOVE IT! I omit the lemon juice, but even without it it's absolutely delicious. Thank You.