Chicken Korma Recipe (30 Minute Meal!)

Name: Chicken Korma Recipe (30 Minute Meal!)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 2 medium Onions ((roughly chopped)); 4 cloves Garlic ((roughly chopped)); 1 2-inch knob Fresh ginger; 2 tsp Ground cumin; 2 tsp Ground coriander; 2 tsp Turmeric; 1/2 tsp Chili powder; 4 8-oz Boneless skinless chicken breasts ((cut into bite-sized pieces)); 1/3 cup Wholesome Yum Blanched Almond Flour ((or almond meal)); 1 1/2 cups Chicken broth, reduced sodium; 1 tsp Sea salt ((to taste)); 2/3 cup Heavy cream ((or Greek yogurt, or coconut cream for dairy-free))

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With fragrant spices and a creamy, nutty sauce, this chicken korma recipe is the most flavorful dinner you can make in just half an hour! I’ll show you how to recreate this recipe for korma chicken using surprisingly simple ingredients and short prep time — and just like coconut curry or butter chicken, it will taste like it simmered on the stove all day!

Why You’ll Love This Chicken Korma Recipe

Mild, nutty flavor with warm spices
Rich and creamy texture
Easy-to-find ingredients
Done in 30 minutes
Naturally gluten-free
The perfect curry dish for those who like a little less spice!

Recipe for korma chicken on a plate with lime wedges.

What Is Chicken Korma?

Chicken korma is a spiced curry dish originating from India that cooks up tender chicken in a quick, spiced curry sauce. Chicken korma recipes vary by region (and differ depending on your local Indian restaurant), but often include ingredients like coconut milk or yogurt, ground nuts, tomato paste, and spices.

If you ever wondered “what is in chicken korma?”, you’ll notice that the recipe includes nuts (and usually ground ones) in the ingredients list. That’s why I chose to incorporate Wholesome Yum Almond Flour into this recipe — with an ultra-fine grind, it keeps the Indian chicken korma sauce smooth.

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Ingredients & Substitutions

This section explains how to choose the best ingredients for korma chicken, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

Chicken Breasts – We’re using boneless chicken to keep cooking time shorter. You can also use chicken thighs.
Onions – I prefer the flavor of yellow onions in this dish, but use any onion you like.
Garlic – Since we’re roughly chopping it for this recipe, fresh garlic works best.
Fresh Ginger – Adds a distinctive sweetness and spice to the Indian korma chicken sauce. If you absolutely must substitute ground ginger, you can use 1/2 teaspoon to replace the amount in this recipe.
Spices – Including ground cumin, coriander, turmeric, chili powder, and salt. You can also add 1/2 to 1 teaspoon of garam masala if you like.
Wholesome Yum Almond Flour – With ultra fine ground almonds and no skins, this flour makes the best addition to this recipe. It keeps the sauce smoother while adding the subtle nutty flavor traditionally found in korma.
Chicken Broth – I use a low sodium variety, but use your favorite kind (or try homemade bone broth for extra flavor).
Heavy Cream – I opted for heavy cream, but you can also substitute Greek yogurt, or coconut cream for a dairy-free alternative. Both are common in Indian chicken korma recipes.

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How To Make Chicken Korma

This section shows how to make a chicken recipe korma style, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.

Blend. In a food processor, blitz together onion, garlic, and ginger, until a paste forms. (You can also use a powerful blender instead.)
Cook. Add the paste to a high-sided large skillet with water and cook over low heat.

Onion, garlic, and ginger blended into paste.

Season. Stir in spices (except salt) and continue cooking for 2 minutes.
Add chicken. Cook over medium heat, stirring occasionally, until chicken is no longer pink and cooked through.

Simmer. Add almond meal, broth, and salt to taste. Cover and simmer.
Finish. Stir in cream, and adjust salt if needed.

Finished recipe for korma chicken in a skillet.

Storage Instructions

Store: Cool completely and store in an airtight container in the fridge for up to 4 days.
Meal prep: You can make the onion paste mixture ahead of time and store until ready to cook.
Reheat: Warm up korma in a microwave on low power, or on medium-low heat on the stovetop, until heated through.

Can Chicken Korma Be Frozen?

Yes, you can freeze this recipe for korma chicken. Seal in an airtight container or freezer bag, then freeze for 2-3 months. Thaw overnight before reheating.

Chicken korma in bowls with limes and rice.

What To Serve With Chicken Korma

This Asian dish pairs well with a variety of easy sides. Try it with:

Rice – Although basmati rice is the most typical pairing, this korma chicken recipe also tastes great with shirataki rice and cauliflower rice.
Naan – Serve with traditional naan, or give almond flour naan bread a try.
Green veggies – Korma recipes taste delicious with creamy cucumber salad, roasted green beans, or mango salad.

More Healthy Asian Recipes

Try other mouthwatering Asian flavors with these easy dishes!

Tools To Make Korma Chicken

Food Processor – Makes food prep for this dish so fast and easy!
Large Saute Pan – Large enough to hold a full batch of curry, and easy to clean.