Description
This Chicken Korma recipe is a creamy and flavorful Indian-inspired dish featuring tender chicken pieces cooked in a rich sauce made from yogurt, coconut cream, and aromatic spices. Perfectly spiced with garam masala, cumin, coriander, and a touch of chili, the korma is balanced with almond flour and a splash of heavy cream for extra richness. Ready in just 30 minutes, this comforting dish is ideal for a weeknight dinner served over white rice and garnished with fresh cilantro.
Ingredients
Scale
Main 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
Sauce Ingredients
- 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
Garnish
- ¼ cup fresh cilantro (chopped, for garnish)
Instructions
- Saute Onions: Set a large skillet over medium heat and add 2 tablespoons of oil. Add the finely chopped onions and sauté until they become soft and golden, which should take about 5 minutes.
- Cook Chicken: Add the bite-sized chicken pieces to the skillet and sauté until the chicken is no longer pink on the outside, approximately 5 minutes. The chicken does not need to be fully cooked at this step.
- Build Flavor: Stir in the minced garlic and ginger, then add the ground cumin, coriander, garam masala, chili powder, turmeric, salt, black pepper, and tomato paste. Cook for another 2 minutes while stirring constantly, ensuring the chicken is well coated in spices and the mixture becomes fragrant.
- Make the Sauce: Add the Greek yogurt, coconut cream, almond flour (or nut butter if using), and sugar to the skillet. Stir to combine all ingredients. Bring the mixture to a light boil, then reduce the heat to low and let it simmer uncovered for 8 to 10 minutes. Stir occasionally until the chicken is fully cooked and the sauce thickens to your desired consistency.
- Finish Sauce: Stir in the heavy whipping cream and allow the sauce to return to a gentle simmer. Remove the skillet from heat and adjust the seasoning with additional salt if needed (about ¼ teaspoon extra is recommended).
- Serve: Serve the chicken korma hot over cooked white rice if desired. Garnish with chopped fresh cilantro before serving for added freshness and color.
Notes
- Almond flour or nut butter is optional but adds a rich texture and nuttiness to the sauce.
- The coconut cream from canned coconut milk provides extra creaminess, so use the cream layer if possible.
- Adjust chili powder to your preferred spice level.
- Serve with basmati rice or naan bread for a complete meal.
- This recipe can be made with chicken thighs for more flavor and moisture.
- To make it gluten-free, ensure the tomato paste and spices are certified gluten-free.
