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Chicken Korma

A delightful Indian classic that enchants the senses with rich flavors and creamy texture, perfect for weeknight dinners and gatherings.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken Korma
  • 2 Tbsp light olive oil (or vegetable oil) for sautéing and adding depth.
  • 1 large yellow onion (finely chopped) aromatic and sweet, forms the base of the dish.
  • 1.5 lbs chicken breast (or trimmed thighs, cut into bite-size pieces) juicy and tender, perfect for soaking up the Korma sauce.
  • 4 cloves garlic (minced) pungent and fragrant, adds warmth.
  • 2 tsp minced ginger brings brightness to the dish.
  • 2 tsp garam masala a warm spice blend encapsulating Indian cooking.
  • 1 tsp ground cumin earthy and aromatic.
  • 1 tsp ground coriander adds a mild, citrusy flavor.
  • 1 tsp chili powder for heat.
  • 0.5 tsp ground turmeric gives a beautiful color.
  • 0.5 tsp fine sea salt essential for enhancing flavors.
  • 0.25 tsp freshly ground black pepper for added kick.
  • 2 Tbsp tomato paste thickens the sauce.
  • 0.5 cup plain Greek yogurt (preferably full-fat) gives richness.
  • 0.5 cup canned coconut milk (preferably the cream on top) enhances the sauce.
  • 0.25 cup almond flour (or almond butter or cashew butter, optional) for extra creaminess.
  • 1 tsp granulated sugar balances the flavors.
  • 0.25 cup heavy whipping cream makes the dish richer.
  • 0.25 cup fresh cilantro (chopped, for garnish) finishes the dish beautifully.

Method
 

Sauté Onions
  1. Heat a large skillet over medium heat and add 2 Tbsp of oil.
  2. Once the oil is warm, add the chopped onions and sauté for about 5 minutes until softened and golden brown.
  3. Add the chicken pieces, stirring occasionally, and sauté until no longer pink, about 5 minutes.
Build Flavor
  1. Introduce minced garlic and ginger, then sprinkle in cumin, coriander, garam masala, chili powder, turmeric, salt, pepper, and tomato paste.
  2. Cook for another 2 minutes until well-coated and aromatic.
Make the Sauce
  1. Lower the heat and add Greek yogurt, coconut cream, almond flour (if using), and sugar.
  2. Stir until well combined, bring to a light boil, then reduce to a simmer.
  3. Let it simmer uncovered for 8-10 minutes, stirring occasionally until the chicken is fully cooked and the sauce thickens.
Complete the Dish
  1. Stir in the heavy cream and simmer until warmed through.
  2. Taste and adjust seasoning with salt, if needed, then remove from heat.
  3. Ladle the Chicken Korma over rice and garnish with fresh cilantro.

Notes

To enhance the flavor, consider marinating the chicken in yogurt and spices for a few hours. For a nut-free version, remove almond flour and add more coconut milk. You can increase chili powder for more heat or substitute meats as desired.