There’s something incredibly comforting about the gentle simmer of spices filling the kitchen as Chicken Korma comes together on the stove. This dish, rooted in Mughlai tradition, has become a modern-day favorite for those craving deep flavor without the intensity of overly hot curries.
What makes this korma recipe stand out? It’s the creamy coconut milk and almond flour combo that delivers indulgence without the guilt. And the best part—it’s surprisingly easy to make at home, even on a busy weeknight.
A little scoop of Basmati Rice and a chilled Pink Coconut Mojito on the side? That’s your restaurant-style experience, right at home.
The gentle use of garam masala, cumin, and yogurt creates layers of flavor that are rich, slightly sweet, and aromatic. It’s a dish that looks and tastes luxurious, yet uses clean, pantry-friendly ingredients.
Plus, the touch of Greek yogurt and almond flour adds healthy fats and protein, making it a wholesome option even when you’re trying to eat cleaner. This recipe is trending because it strikes the perfect balance between comfort food and wellness.
Make it once, and I guarantee it’ll become a regular on your table.
Why This Recipe Stays on Repeat in My Kitchen?
This isn’t just another creamy chicken curry—it’s a recipe I find myself coming back to week after week. Here’s why it’s earned a permanent spot in my dinner rotation:
- Lusciously Light, Not Heavy: The combo of Greek yogurt and coconut milk gives it that rich, comforting texture without weighing it down. It’s the kind of creaminess you enjoy without guilt.
- My Weeknight Spice Hack: Prepping the spice blend in advance has been a game-changer. When I’m short on time, I can still whip up a full-flavored dish without skipping any depth.
- A Low-Carb Surprise That Works: I swapped almond flour for cashew cream once and was stunned by the results—still creamy, still flavorful, and perfect if you’re keeping carbs in check.
- Freezer-Friendly for Busy Days: I love doubling the recipe and freezing half. It reheats beautifully and turns lazy evenings into stress-free, delicious dinners.
- Takeout Taste, Home-Cooked Clean: It gives me all the joy of restaurant-style korma without the oil slick. Clean ingredients, no hidden junk—just pure comfort in every bite.
Chicken Korma Recipe
Equipment
- Large skillet or sauté pan
- Sharp Knife
- Measuring Spoons and Cups
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
- Heat oil in a large skillet over medium heat. Sauté finely chopped onion until soft and golden.
- Add minced garlic and ginger; cook for 1–2 minutes until fragrant.
- Stir in all the spices: garam masala, cumin, coriander, chili powder, turmeric, salt, pepper.
- Add tomato paste and cook for a minute.
- Mix in chicken pieces, coating them evenly in the spice mixture.
- Stir in Greek yogurt and coconut milk; simmer gently until the chicken is fully cooked.
- Add almond flour (or nut butter), sugar, and cream; simmer for another 5 minutes.
- Garnish with fresh chopped cilantro and serve hot.
Nutrition
Try Some More Such Recipe!
- Best Kadai Chicken
- Authentic Chicken Garam Masala
- Best Chicken Fries
- Healthy & High-Protein Chicken Keema
- Easy Catalina Chicken
- Chicken Karaage Recipe
Quick Questions About This Recipe?
Q. Can I use chicken thighs instead of chicken breasts?
Ans: Absolutely! Thighs are juicier and more forgiving—they hold up beautifully in the rich korma sauce.
Q. Is this recipe very spicy?
Ans: Not at all. It’s mildly spiced and aromatic, but you can dial the chili powder up or down based on your taste.
Q. Can I make it dairy-free?
Ans: Yes! Swap Greek yogurt for dairy-free yogurt and use coconut cream instead of whipping cream for a fully dairy-free version.
Q. How do I store leftovers?
Ans: Keep it in an airtight container in the fridge for up to 3 days. It also freezes really well for meal prep.
Q. What can I serve with Chicken Korma?
Ans: Basmati rice, garlic naan, or even Pink Coconut Mojito for a refreshing twist! It’s versatile and pairs with most Indian sides.
Q. Can I make it ahead of time?
Ans: Definitely. The flavors deepen overnight, so it tastes even better the next day.
