Name: Chicken Korma Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Indian
Ingredients: 2 Tbsp light olive oil or vegetable oil; 1 large yellow onion, finely chopped; 1 ½ lbs chicken breast, tenderloins, or thighs, cut into bite-size pieces; 4 garlic cloves, minced; 2 tsp minced ginger (about 1-inch piece); 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 (use cream on top, do not shake); ¼ cup almond flour (or 2 Tbsp almond or cashew butter, optional); 1 tsp granulated sugar; ¼ cup heavy whipping cream; ¼ cup fresh cilantro, chopped (for garnish)

Description

This creamy Chicken Korma recipe is rich with Indian spices, tender chicken, and a coconut yogurt sauce. Serve over rice for a flavorful, comforting dinner.

Ingredients

2 Tbsp light olive oil or vegetable oil

1 large yellow onion, finely chopped

1 ½ lbs chicken breast, tenderloins, or thighs, cut into bite-size pieces

4 garlic cloves, minced

2 tsp minced ginger (about 1-inch piece)

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 (use cream on top, do not shake)

¼ cup almond flour (or 2 Tbsp almond or cashew butter, optional)

1 tsp granulated sugar

¼ cup heavy whipping cream

¼ cup fresh cilantro, chopped (for garnish)

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Instructions

Sauté Onions: Heat oil in a large skillet over medium heat. Add onions and cook until soft and golden, about 5 minutes.

Add Chicken: Add chicken pieces and sauté until no longer pink on the outside, about 5 minutes.

Build Flavor: Add garlic, ginger, garam masala, cumin, coriander, chili powder, turmeric, salt, pepper, and tomato paste. Cook, stirring constantly, for 2 minutes until fragrant.

Make the Sauce: Stir in Greek yogurt, coconut cream, almond flour (or nut butter), and sugar. Bring to a light boil, then reduce heat and simmer uncovered for 8–10 minutes, stirring occasionally, until chicken is fully cooked and sauce thickens.

Finish: Stir in heavy cream, bring back to a simmer, then remove from heat. Season with more salt if needed.

Serve: Spoon over white rice and garnish with chopped cilantro.

Notes

For coconut milk: Don’t shake the can before opening to easily scoop the thick coconut cream for a richer sauce.

Optional nut additions (almond or cashew butter) enhance texture and flavor but can be omitted for a nut-free version.

Adjust heat level with more or less chili powder based on your spice preference.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Chicken, Dinner
Method: Stovetop Sauté and Simmer
Cuisine: Indian