Chicken Korma

Ingredients

• 680 g (1.5 pounds)boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tablespoonscoconut oil
• 1 largeonion, finely chopped
• 3 clovesgarlic, minced
• 2.5 cm (1 inch)fresh ginger, grated
• 120 ml (1/2 cup)full-fat plain yoghurt
• 180 ml (3/4 cup)canned coconut milk
• 2 tablespoonsalmond flour
• 1 tablespoonground coriander
• 1 teaspoonground cumin
• 1/2 teaspoonground turmeric
• 1/4 teaspoonground cinnamon
• 1/4 teaspoonground cardamom
• 1/4 teaspooncayenne pepper
• to tastesea salt
• to tastefreshly cracked black pepper
• to tastefresh coriander, chopped
• to tasteflaked almonds

Instructions

1. 1

   Mix the dairy

   Whisk the yoghurt and coconut milk together in a small bowl until smooth, then set aside.

2. 2

   Blend the spices

   In a separate bowl, combine the almond flour, ground coriander, cumin, turmeric, cinnamon, cardamom and cayenne pepper. Set the mixture aside.

3. 3

   Soften the onion

   Heat the coconut oil over a medium heat in a large, shallow cast-iron pot. Add the onion and cook until soft and translucent.

4. 4

   Add aromatics

   Stir in the garlic and grated ginger and cook for 1 minute, until fragrant.

5. 5

   Brown the chicken

   Add the chicken pieces, season with sea salt and black pepper, and cook for about 8–10 minutes, turning until lightly golden on all sides.

6. 6

   Add the sauce

   Pour the yoghurt mixture into the pot. Sprinkle in the spice mixture and stir so the chicken is evenly coated.

7. 7

   Simmer until tender

   Cover the pot and simmer over a low heat for about 15–20 minutes, or until the chicken is cooked through and tender.

8. 8

   Garnish and serve

   Scatter over the chopped fresh coriander and flaked almonds, then serve warm.

What is chicken korma?

Korma is a family of South Asian dishes in which meat or vegetables are cooked in a richly flavoured sauce. Its versions vary across regions and households, often combining aromatic spices with a creamy element.

Here, coconut milk and full-fat yoghurt make the gravy, while almond flour adds body. The chicken thighs stay tender during the covered simmer.

Nutrition and macros by portion

The nutrition label shows one serving as written: 426 calories, 36g protein, 10g carbs, 28g fat.

The chicken provides most of the protein, while the coconut oil, coconut milk, yoghurt and almonds contribute much of the fat. The onion, yoghurt and almond flour account for some of the carbohydrates. Pair a portion with non-starchy vegetables or cauliflower rice to round out the plate.

Build the spice base

Dry spices: mixing the almond flour with the ground spices before adding them makes it easier to distribute them evenly through the pot.

Fresh aromatics: cook the onion until soft, then add the garlic and ginger for just a minute. This softens their sharpness while keeping them fragrant.

Keep the yoghurt smooth

Yoghurt and coconut milk: whisk them together before they go into the pot so the yoghurt is less likely to form lumps when stirred into the hot ingredients.

Gentle heat: once the sauce is added, keep the pot at a low simmer rather than letting it boil hard. Stir gently to coat the chicken without breaking up the pieces.

Check the chicken

Even browning: arrange the chicken pieces so they have room to colour, turning them as they cook for 8–10 minutes. They do not need to be fully cooked at this stage.

Tender finish: simmer covered for 15–20 minutes, checking that the thickest pieces are cooked through. The sauce should cling to the chicken rather than look watery.

Choose what to serve alongside

Fresh contrast: chopped coriander adds a bright herbal note, while the sliced almonds provide a little crunch against the creamy gravy.

On the plate: serve with cauliflower rice for a lower-carbohydrate pairing, or choose basmati rice or flatbread if those suit your meal.

Make the timing work

Prepare first: chop the onion, garlic and ginger and measure the spices before heating the oil. The early stages move quickly once the onion has softened.

Use the simmer wisely: keep the pot covered during the final 15–20 minutes so the chicken cooks gently in the sauce. If your pieces are larger, check them before serving and allow more time if needed.

Recipe notes & tips

• Cut the chicken into similarly sized pieces so they cook at a similar rate.
• Use full-fat plain yoghurt as specified for a creamy sauce.
• Keep the heat moderate when cooking the onion so it softens without browning too quickly.
• Stir the spice mixture in well to coat the chicken evenly.
• Taste the finished sauce and adjust the salt and black pepper before serving.

Variations

• Milder curry: omit the cayenne pepper for less heat.
• More heat: increase the cayenne slightly to suit your taste.
• Extra herbs: add more chopped fresh coriander as a finishing garnish.
• Nut-free garnish: leave off the sliced almonds.
• Thicker gravy: simmer uncovered briefly at the end, keeping an eye on the chicken.

Common mistakes to avoid

• Boiling the yoghurt sauce: keep it at a low simmer to help prevent the sauce from splitting.
• Crowding the chicken: cook in batches if the pieces cannot sit in a single layer for browning.
• Adding garlic too early: cook it after the onion so it has less time to burn.
• Skipping the spice mix: combine the spices with the almond flour first so they disperse more evenly.
• Relying only on the timer: check that the thickest chicken pieces are cooked through before serving.

How to store

Refrigerate leftovers in a covered container within 2 hours and use within 3 days. Reheat gently in a saucepan until piping hot throughout, adding a small splash of water if the gravy has thickened.

Frequently asked questions