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Chicken Korma Recipe

My Chicken Korma recipe has a sauce that is creamy and rich, bursting with warm aromatic spices. It is an easy yet impressive dish that brings the flavors of India straight to your kitchen. Serve it over fluffy white rice and top with chopped cilantro, and enjoy a meal that’s both comforting and delicious!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6 servings
Calories: 310 kcal
Course: Dinner
Cuisine: Indian

Ingredients

  • 2 Tbsp light olive oil or vegetable oil
  • 1 large yellow onion finely chopped
  • 1 ½ lbs chicken breast tenderloin, or trimmed thighs, cut into bite-size pieces
  • 4 garlic cloves minced
  • 2 tsp minced ginger about 1-inch piece of ginger
  • 2 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp chili powder
  • ½ tsp ground turmeric
  • ½ tsp fine sea salt plus more to taste
  • ¼ tsp freshly ground black pepper
  • 2 Tbsp tomato paste
  • ½ cup plain greek yogurt preferably full-fat
  • ½ cup canned coconut milk preferably the cream on top*
  • ¼ cup almond flour or 2 Tbsp almond butter or cashew butter, optional
  • 1 tsp granulated sugar
  • ¼ cup heavy whipping cream
  • ¼ cup fresh cilantro chopped, for garnish

Instructions

    Cup of Yum
  1. Saute Onions - Set a large skillet over medium heat and add 2 Tbsp oil. Add onions and sauté until softened and golden, about 5 minutes.
  2. Add the chicken and sauté until the chicken is no longer pink on the outside, about 5 minutes. You don’t have to cook it through at this point.
  3. Build Flavor - Add minced garlic, ginger, cumin, coriander, garam masala, chili powder, turmeric, salt, pepper, and tomato paste. Cook for another 2 minutes, stirring constantly until the chicken is coated and the mixture is fragrant.
  4. Make the Sauce - Add yogurt, coconut cream, almond flour, and sugar and stir to combine. Bring to a light boil, then reduce the heat and simmer uncovered for 8-10 minutes, stirring occasionally, until the chicken is cooked through and the sauce is reduced to your desired thickness.
  5. Stir in the heavy cream and return to a simmer, then remove from heat. Season to taste with salt (I added an extra ¼ tsp salt).
  6. Serve over white rice if desired and garnish with cilantro.

Notes

  • *Do not shake the coconut milk can - this will make it easier to scoop off the rich cream portion at the top of the can for the sauce. 

Nutrition Information

Serving 1serving Calories 310kcal (16%) Carbs 8g Protein 28g (56%) Fat 19g (29%) Saturated Fat 8g (40%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Trans Fat 0.01g Cholesterol 85mg (28%) Sodium 387mg (16%) Potassium 619mg (18%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 412IU (8%) Vitamin C 6mg (7%) Calcium 59mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 310

% Daily Value*

Serving 1serving
Calories 310kcal 16%
Carbs 8g
Protein 28g 56%
Fat 19g 29%
Saturated Fat 8g 40%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Trans Fat 0.01g 1%
Cholesterol 85mg 28%
Sodium 387mg 16%
Potassium 619mg 13%
Fiber 2g 8%
Sugar 4g 8%
Vitamin A 412IU 8%
Vitamin C 6mg 7%
Calcium 59mg 6%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.