Description
A creamy, aromatic Indian-inspired chicken korma made with yogurt, coconut milk, and warm spices. This one-pot dish is rich, mildly spiced, and perfect with basmati rice or flatbread for a comforting meal.
Ingredients
1 ½ lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1 large onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
3 tablespoons plain Greek yogurt
1 cup canned coconut milk
¼ cup ground almonds (or almond flour)
3 tablespoons tomato paste
2 tablespoons vegetable oil or ghee
1 tablespoon garam masala
1 teaspoon ground turmeric
1 teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon chili powder (adjust to taste)
Salt to taste
Fresh cilantro, chopped (for garnish)
Optional: Sliced almonds or raisins for topping
Warm flatbread or cooked basmati rice, for serving
Instructions
- Heat oil or ghee in a large skillet or pot over medium heat. Add chopped onion and sauté for 5-7 minutes until soft and golden.
- Add garlic and ginger, and cook for another 1-2 minutes until fragrant.
- Stir in garam masala, turmeric, coriander, cumin, chili powder, and a pinch of salt. Cook the spices for 30 seconds.
- Add tomato paste and cook for 1 minute to deepen the flavor.
- Reduce heat to low and gradually stir in the yogurt to prevent curdling.
- Add the chicken pieces and cook for about 5 minutes, stirring to coat with the spiced mixture.
- Pour in coconut milk and ground almonds, stir to combine, then cover and simmer on low for 20–25 minutes, until the chicken is tender and fully cooked.
- Taste and adjust salt if needed. Add a splash of water if the sauce is too thick.
- Garnish with chopped cilantro and optionally sliced almonds or raisins.
- Serve hot with basmati rice or flatbread.
Notes
Use boneless chicken thighs for the juiciest texture.
Swap chicken with paneer or chickpeas for a vegetarian version.
Leave out ground almonds for a nut-free version and add more yogurt for creaminess.
Add green chili or more chili powder for extra spice.
Serve with cauliflower rice for a low-carb option.
Use plant-based yogurt for a dairy-free version.
Store leftovers in the fridge for up to 4 days; reheat gently with a splash of water or coconut milk.
Freeze without yogurt if needed, and add yogurt fresh when reheating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg
