Imagine we’re huddled around our favorite pot of chicken korma, savoring each creamy, spicy bite. Now, what’s screaming to accompany it?
We know pairing the right side dish is key. It can transform an ordinary meal into something special. Our personal favorite? Something with a punch, like roasted zucchini or fluffy naan bread.
There’s nothing like dipping warm, buttery naan into the rich sauce. Sometimes fried rice makes the cut, or even a tangy salad. Sides bring out the best in chicken korma.
Forget scrolling endlessly for ideas. We’ve got you covered with a curated list that even our pickiest friends would approve.
Ready to spice up mealtime? Let’s jump into these tasty side options.
Top 13 Side Dishes for Chicken Korma
Here are our top 13 side dishes to complement your chicken korma:
1 – Garlic Naan
Garlic naan? That’s our MVP sidekick for chicken korma. It’s buttery, it’s garlicky, it’s irresistible. We adore tearing into each warm piece. Just heat it up real quick in the oven or on the stove. You know that garlic smell? Total magic when it mingles with the korma’s spices.
Naan’s chewiness scores big time, balancing the smooth korma sauce. We’ve been known to wrap bites of chicken in it, taco-style. It’s a mess worth making.
2 – Jeera Rice
Jeera rice? Our go-to side for korma bliss. Basmati’s long grains soak up sauce like they’re born for it.
We dig the cumin zing. Toss a handful of toasted cumin in, and bam, instant flavor boost.
It’s way easy to cook. Rice cooker or stovetop, it’s all good. Just a rinse, then boil and you’re golden.
Add peas for bursts of green and sweet. Mix in some butter, and you have pure joy.
3 – Raita (Yogurt Sauce)
You know how spicy food can send our tongues on a fiery adventure? Raita cools it down in a snap. It’s a yogurt-based sauce with spices tossed in.
Chop some cucumber or mint, and stir it in for a crunchy twist. It’s like a pool party for your mouth!
We balance our korma with a dollop on every bite. Plus, it’s super quick to whip up! Swap spices for a different punch each time!
4 – Coconut Basmati Rice
Here’s the scoop on coconut basmati rice. We love the nutty aroma mixed with coconut’s sweet hint. The grains fluff up nicely and drink all the curry goodness. It’s like a tasty sponge for all your korma needs.
Just cook as you normally do, but swap in coconut milk for water. Add a pinch of salt and a splash of lime juice. Totally amps the flavor. Plus, it’s a breeze to whip up for any spicy dish!
5 – Aloo Gobi
We’ve got a thing for aloo gobi – it’s like a veggie dream team of potato and cauliflower. It’s packed with flavor, but doesn’t hog the spotlight. You know, it’s a side dish star that melts into the korma goodness.
We toss it up with some turmeric and cumin. This gives it that cozy, warm vibe. Sometimes throw in peas or carrots for extra crunch. It’s great when you want something a tad more filling.
6 – Mango Chutney
We’re talking mango chutney – a sweet and tangy friend for korma. It’s loaded with bold flavors. Pairs nicely with spicy food.
Gives our meals a fruity kick. Spread it on the side. Try it with cheese too.
We like it thick and chunky, just the way it is. Great for when we want something zesty. Simple ingredients.
No need for fancy prep. Mango, sugar, spices. Done! Works with meats or veggies.
7 – Vegetable Samosas
Samosas, our crispy, flaky obsession, are like those treats you can’t just have one of. Fried to golden glory, these triangles hold spiced veggies wrapped tight. Trust us, they’re a hit at every gathering. They’re an easy sidekick to korma, mingling beautifully.
Steal a bite from the corner, really test that crunch. Snack on them with tangy chutney or yogurt. Making them at home? Keep phyllo dough handy, it’s a lifesaver. Try different fillings, give peas or potatoes a spin.
8 – Tandoori Roasted Cauliflower
So, tandoori roasted cauliflower, huh? This dish is fresh-off-the-oven goodness. Its smokey aroma mingling with spices is just the thing.
We spice it up with cumin, coriander, and a pinch of turmeric. Slice into the florets, giving it that crispy edge.
Roasting brings out a sweet and nutty zest. Perfect for crumbling over korma. Try squeezing lemon juice for zing. Too easy to mess up, just roast until golden and crispy. We mix it into everything.
9 – Poppadoms with Dips
Who doesn’t dig poppadoms? They’re crunchy, light crisps. Dip them in a variety of sauces, and you’ve got a party. We grab ones off the shelf. Fry them quick for extra crunch.
Top tip: Watch out, they puff fast! Mix it up with lime zest or chili flakes for a flavor twist. Stack them high and snack away while the korma simmers.
These are the ultimate lazy person’s snack, no exaggeration needed!
10 – Saag Paneer
Saag paneer is our warm hug in a dish. Spinach with cheese cubes—can’t go wrong. Creamy and packed with nutrients. It’s like eating comfort. So easy, just needs time to simmer.
Mix yogurt for tang. We prefer cubes soft, not too chewy. Ideal warmer for spicy food. Chunky or smooth? Personal taste. Paneer adapts to lots of flavors.
Goes well alongside korma. Try with a splash of lemon. Saag, paneer, party in our mouths.
11 – Chana Masala (Chickpea Curry)
We’re seriouly digging chana masala. Those chickpeas? Total sauce-absorbing champs. Chickpea power fuels our side game. Spices blend every flavor perfectly.
Takes a short time to simmer. We adore the texture. The chickpeas stay firm, not mushy. Bring cumin and ginger magic into the mix. Goes well with anything spicy.
Sprinkle some cilantro to add freshness. We enjoy it warm, not too hot. Delicious spoonfuls keep us wanting more. It’s the dish we keep coming back to.
12 – Onion Bhajis
Onion bhajis are crispy bites of joy. Fried to a golden crisp, they deliver crunch with every bite. Onion and spice dance in harmony. Great with any dip, they never fail at being a crunchy dream. Easy to make at home; you just mix and fry.
Switch it up with different flours like chickpea. Their texture stays firm, making them amazingly munchable. Go nuts with added spices. Simple, delicious, and totally snackable. Onion bhajis get us every time.
13 – Kachumber Salad
This salad is our fresh friend on hot days. Cucumber, tomato, and onion doing their thing. It’s all about chop and mix. Easy. A spritz of lime wakes up flavors.
We enjoy sneaking in some cumin seeds. Gives a nice twist. Want more crunch? Add radish slices. We keep it in the fridge. Super refreshing. Raita’s coolness works with it. Experiment with herbs.
Cilantro or mint can join the fun. Our little secret? Sea salt and fresh pepper rock here.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.