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Chicken Korma Recipe
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5 from 4 votes

Chicken Korma Recipe

This chicken korma recipe represents my love for curry and Indian dishes! I love the depths of flavor and spiciness that's so easy to regulate. Whether you like very spicy or mildly spicy, it's easy to achieve with a good curry!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Main Course
Cuisine: Indian
Servings: 4 servings
Author: Savory With Soul

Ingredients

  • 1 pound boneless/skinless chicken breast, cut into 1-inch cubes
  • 1 cup plain unsweetened yogurt
  • 1 tsp ground coriander
  • 1 tsp paprika
  • 1 tsp turmeric or curry powder
  • ½ tsp ground cardamom
  • ¼ tsp ground black pepper
  • ¼ tsp ground cinnamon
  • ½ tsp ground cumin
  • ¼ tsp salt
  • 1 Tbsp oil
  • 2 Tbsp butter
  • 1 Tbsp fresh ginger (1-inch knob, peeled and minced) or 1 tsp dry ground ginger
  • 1 medium onion, finely chopped (about 1 cup)
  • 1 Tbsp garlic, minced
  • ½ cup almond flour
  • 1 cup chicken stock or broth
  • ¾ cup heavy cream
  • ½ tsp red pepper flakes, optional

Instructions

  • In a large refrigerator container with lid, add chicken chunks along with the yogurt, spices, and salt and mix together (all ingredients through salt). Cover and refrigerate one hour.
  • Preheat heavy skillet or Dutch oven (I use cast iron) to medium temperature (5-6) for about 5 minutes.
  • Add oil, garlic, onion, and ginger and cook 5 minutes or until onions begin to turn translucent and brown a bit.
  • Add butter and let melt. Then add chicken chunks to pan along with all the marinating sauce. Cook uncovered on medium heat for 10 minutes, stirring occasionally.
  • Add almond flour and broth. Mix to incorporate. Turn heat to low-medium (about 3), cover, and cook 5 minutes.
  • Uncover and cook 8-10 minutes on medium heat (5), stirring occasionally. Mixture should be thickened quite a bit.
  • Turn heat to low, add cream and combine. Cook 5 more minutes uncovered.
  • Let sit in pan uncovered 5-10 minutes before serving (will thicken a bit more).
  • Serve topped with red pepper flakes if desired. Serve over rice or noodles or all by itself. Leftovers can be refrigerated for up to 3 days.