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Creamy Chicken Korma with Coconut and Yogurt Recipe

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3.9 from 13 reviews

A rich and flavorful Chicken Korma recipe combining tender chicken pieces with aromatic spices, creamy yogurt, and coconut milk for a comforting Indian-inspired dish ready in just 30 minutes.

Ingredients

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)

Instructions

  1. Saute Onions: Set a large skillet over medium heat and add 2 tablespoons of oil. Add the finely chopped onions and sauté them until they are softened and golden, about 5 minutes.
  2. 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 stage.
  3. Build Flavor: Stir in the minced garlic, ginger, garam masala, ground cumin, ground coriander, chili powder, turmeric, salt, black pepper, and tomato paste. Cook this spice mixture with the chicken for another 2 minutes, stirring constantly until the chicken is evenly coated and the spices are fragrant.
  4. Make the Sauce: Add the Greek yogurt, coconut cream, almond flour (or nut butter), and sugar to the skillet. Stir to combine all ingredients. Bring the mixture to a light boil, then reduce the heat to low and simmer uncovered for 8 to 10 minutes, stirring occasionally, until the chicken is fully cooked and the sauce thickens to your desired consistency.
  5. Finish with Cream: Stir in the heavy whipping cream and return the skillet to a gentle simmer. Once combined, remove the dish from heat and adjust seasoning with additional salt if needed (about ¼ teaspoon more is recommended).
  6. Serve and Garnish: Serve the chicken korma hot, ideally over white rice, and garnish with chopped fresh cilantro for a fresh, herbal touch.

Notes

  • You can substitute almond flour with almond butter or cashew butter for a creamier texture.
  • Using full-fat Greek yogurt and coconut cream enriches the sauce for the authentic creamy texture of korma.
  • Adjust chili powder according to your preferred spice level.
  • Garnish with additional fresh herbs or toasted nuts for extra crunch and flavor.

Find it online: https://cookedbygrace.com/creamy-chicken-korma-with-coconut-and-yogurt-recipe/