Chicken Korma Recipe
This Chicken Korma is creamy, mildly spiced, and full of rich Indian flavors. Made with yogurt, coconut milk, and warm spices, it’s a cozy dish perfect for any comforting dinner.
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Calories: 310kcal
Servings: 6
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
Calories: 310kcal | Carbohydrates: 8g | Protein: 28g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 85mg | Sodium: 387mg | Potassium: 619mg | Fiber: 2g | Sugar: 4g | Vitamin A: 412IU | Vitamin C: 6mg | Calcium: 59mg | Iron: 2mg