How I recreated my favorite Austin chicken korma at home (no cream required)
I have a little bit of a guilty pleasure when it comes to ordering takeout.
There is one of the BEST Indian food restaurants just a few miles from me, the Clay Pit here in Austin. It is OUT. OF. THIS. WORLD. DELICIOUS.
It has been the inspiration behind the Creamy Crockpot Chicken Tikka Masala and now this chicken korma recipe.
After many, many taste tests from Clay Pit, and numerous rounds of recipe testing, I bring to you the BEST chicken korma recipe you have ever tasted! (Bold statement, I know! But trust me, it’s THAT good.)
There is just something about lathering chicken in that flavorful, nutty paste, marinating and cooking it, then pouring it over a bowl full of rice to enjoy.
But the real secret? That paste is just raw cashews and almonds, unsweetened coconut, and warm Indian spices blended with coconut milk.
It does double duty as the marinade AND the sauce, so this korma is naturally dairy-free with zero cream or yogurt.
Don’t be intimidated… this recipe is easier than you might think!
Wow! That was amazing. Fun recipe that is too easy for how much flavor!
– Nate S.
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Chicken thighs: Boneless skinless thighs work best in this chicken korma recipe, since the dark meat stays juicy and tender. Chicken breasts or bone-in thighs (bones removed) work too, and you can even swap in pork or shrimp.
- Garam masala and warm spices: Garam masala is the star of the blend and HUGELY important, so don’t swap it out. Turmeric, coriander, and nutmeg round it out, and if you can’t find cardamom, skip it or add a little extra coriander.
- Raw cashews and almonds: These blend into the rich, creamy base of the sauce. If there’s an allergy, leave one out and use extra of the other.
- Unsweetened coconut: Flakes or shredded both work great. Just make sure it’s unsweetened, not the sweetened variety.
- Coconut milk: Lite coconut milk keeps this korma dairy-free. For a more traditional version, use heavy cream or half-and-half instead.
- Onion and peppers: A sweet onion and green bell pepper get sautéed until lightly browned. The jalapeño (or cayenne) brings gentle heat, or leave it out if you like your curry at a 0/5 on the spice scale.
- Ginger, garlic, and lemon juice: Ginger paste and fresh garlic add punch to the sauce. A squeeze of lemon juice brightens it all up.
- Sugar: Totally optional. Use coconut sugar, or leave it out completely if you’re on a Whole30 or Paleo diet.
How to Make Chicken Korma
Here’s a quick look at the process. The full instructions and amounts are in the recipe card below.
Prep the veggies and spices
Dice the bell pepper and jalapeño, chop the onion, and mince the garlic. Chopping the jalapeño and garlic before they go in the food processor means no big chunks in your sauce.
Then whisk the garam masala, cardamom, turmeric, coriander, nutmeg, salt, and sugar together in a small bowl.
It saves SO much time!
Since it’s super important to get the garlic pretty small for this recipe, a garlic press like this one is a lifesaver!
It’s easy to use, finely minces the garlic, and does it in a fraction of the time as chopping it up by hand.
Blend the korma sauce
Add the spice mix, cashews, almonds, coconut, lemon juice, jalapeño, garlic, and ginger to a food processor or high-speed blender. Pulse about 10 times, then process for 10 to 20 seconds until it forms a paste.
With it still running, slowly pour in ¾ cup of the coconut milk until it turns into a thick sauce.
Save the rest of that coconut milk! You’ll stir it in at the very end to get the curry exactly as thick or saucy as you like.
The food processor I use!
This Cuisinart is the one I reach for when I want mashed cauliflower silky instead of soupy. (It pulls double duty for hummus, pesto, and pie dough, so it earns its counter space.)
Skip the high-speed blender for this recipe. It over-processes the cauliflower into something runny every single time.
Marinate the chicken
Cut the chicken thighs into 1-inch, bite-size pieces and add them to a large bowl. Pour the korma sauce over the top, stir to coat, and let it marinate for 15 to 20 minutes.
Get the veggies sizzling
Heat 1 to 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion and bell pepper and sauté for 5 to 7 minutes, until the onions start to brown (that little bit of color adds an extra punch of flavor).
Simmer the chicken
Add another 1 to 2 tablespoons of oil, then the chicken and all of its marinade, and cook for 2 to 3 minutes. Cover, turn the heat down to medium-low, and cook for 12 to 15 minutes, until the chicken reaches 165°F.
Stir in the remaining coconut milk until the curry is your desired consistency.
A meat thermometer takes out ALL the guesswork. Pull the chicken as soon as it hits 165°F so the thighs stay tender.
Oops! What Did I Do Wrong?!
Why is my korma sauce gritty? The nuts probably just need a little more time. Keep processing (and slowly adding the coconut milk) until the sauce is smooth and thick.
My curry is too thick. Help! Easy fix! Stir in more of the reserved coconut milk, a splash at a time, until it’s the consistency you like.
It’s spicier than I wanted. All of the heat comes from the jalapeño (or cayenne). Next time, use less or leave it out completely.
Why is my chicken dry? Chicken breasts dry out faster than thighs. If you’re using breasts, start checking the temperature a few minutes early and pull them at 165°F.
FAQs
Chicken korma is a mild, creamy curry where chicken simmers in a thick sauce made from blended nuts (usually cashews or almonds), warm spices, and cream, yogurt, or coconut milk. It’s one of the mildest curries out there, so it’s a great pick if spicy food isn’t your thing.
Korma comes from Mughlai cooking, and there’s no one “right” way to make it. Some versions add tomatoes or tomato paste, but it isn’t always included in a traditional korma recipe.
The biggest difference is the base. Korma gets its creaminess from nuts and is the mildest of the three, while tikka masala and butter chicken both start with a tomato-based sauce.
And yes, korma is a curry! “Curry” covers a whole range of dishes, most often from southern Asia, and korma is one specific (and very mild) style.
Nope, because it’s made with coriander, nuts, and a creamy coconut milk base, korma is one of the mildest curries out there. This version gets gentle heat from the jalapeño, which you can leave out.
Yes! The creaminess comes from cashews, almonds, coconut, and coconut milk, so there’s no cream or yogurt (and it’s naturally gluten-free, too). For a more traditional version, swap the coconut milk for heavy cream or half-and-half.
Yes, most korma recipes (including this one) use nuts to make the sauce thick and creamy. If there’s an allergy to one, use extra of the other, but since the nuts ARE the sauce, this recipe isn’t a fit for a fully nut-free diet.
Keep leftover chicken korma in an airtight container in the fridge for 3 to 4 days. Freeze cooked korma in a freezer-safe container for up to 3 to 4 months, or the sauce alone for up to 9 to 12 months. It may look a little separated after thawing, but a good stir while it reheats brings it right back together.
Indian curries not only reheat well, but actually taste BETTER as leftovers! Add it back to a large skillet, cover, and simmer over medium-low heat for 5 to 10 minutes, stirring occasionally.
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Indian Chicken Korma Curry
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Ingredients
- 1 ½ pounds boneless skinless chicken thighs boneless, skinless, cut into 1-inch pieces
- 3 tablespoons olive oil divided
- 1 sweet onion finely diced
- 1 green bell pepper finely diced
- 1-1 ¼ cup coconut milk lite, divided*
Korma Curry Sauce:
- 2 teaspoons garam masala
- ½ teaspoon cardamon
- ½ teaspoon turmeric
- ½ teaspoon coriander
- ⅛ teaspoon ground nutmeg
- 1 ½ teaspoon salt
- 2 teaspoon sugar or coconut sugar
- ⅓ cup cashews raw
- ⅓ cup almonds raw
- ⅓ cup coconut flakes or shredded, unsweetened
- 1 tablespoons lemon juice
- 1 jalapeño pepper or cayenne pepper, finely diced
- 1 ½ teaspoons ginger paste
- 3 cloves garlic crushed
To Serve:
- Rice cooked, optional
- Cilantro optional
- Cashews optional
Instructions
- In a small bowl use a whisk to combine garam masala, cardamon, turmeric, coriander, nutmeg, salt, and sugar.2 teaspoons garam masala, ½ teaspoon cardamon, ½ teaspoon turmeric, ½ teaspoon coriander, ⅛ teaspoon ground nutmeg, 1 ½ teaspoon salt, 2 teaspoon sugar
- Add spices, cashews, almonds, coconut, lemon juice, diced jalapeño pepper, garlic, and ginger to the bowl of a food processor or high speed blender. Pulse 10 times and then process for 10-20 seconds, or until ingredients start to form a paste. While still processing, slowly add in ¾ cup coconut milk and process until well combined.⅓ cup cashews, ⅓ cup almonds, ⅓ cup coconut, 1 tablespoons lemon juice, 1 jalapeño pepper, 3 cloves garlic, 1 ½ teaspoons ginger paste
- Place korma sauce in a large bowl with chicken. Let marinate for 15-20 minutes.1 ½ pounds boneless skinless chicken thighs
- Add 1-2 tablespoons olive oil, onion, and bell pepper to a large skillet over medium heat. Sauté for 5-7 minutes or until onions begin to brown slightly.1 sweet onion, 1 green bell pepper
- Add 1-2 tablespoons olive oil and chicken with marinade. Cook chicken for 2-3 minutes over medium heat. Cover skillet and continue cooking chicken for 12-15 minutes over medium-low heat, or until chicken reaches an internal temperature of 165 degrees.
- Stir in remaining coconut milk until the curry is to your desired consistency. Serve chicken korma curry over rice or cauliflower rice with additional chopped cashews and cilantro.Rice, Cilantro, Cashews
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Video
Notes
- Cream: Can also use heavy cream or half and half for a more authentic version.
- Nutrition: Nutrition facts are calculated without rice or cauliflower rice.
- Meat: Feel free to use chicken breasts or bone-in chicken thighs with the bones removed.
- Prep-Ahead: You can easily make the korma curry marinade and sauce a couple of days ahead of time. Simply store it in an airtight container in the fridge.
- Storage: Keep leftover chicken korma in an airtight container in the refrigerator for up to 3 to 4 days.
- Freezing: You can freeze cooked korma curry chicken in a freezer-safe container for up to 3 to 4 months. Alternately, you can make the sauce and freeze it separately for up to 9 to 12 months.
- Reheating: Indian curries not only reheat well, but actually taste BETTER as leftovers. The best way to reheat this chicken korma recipe is to add it back into a large skillet, cover, and simmer over medium-low heat until heated through, stirring occasionally. This usually takes between 5-10 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to serve with chicken korma
You’ll want something to soak up every last bit of that creamy korma sauce. Keep it classic with Instant Pot Basmati Rice, or go a little sweeter with Coconut Rice.
For a fun twist, Coconut Cilantro Lime Brown Rice is great over this curry.
Keeping it low-carb? Scoop it over Cauliflower Rice or my 15-Minute Curry Cauliflower Rice.
More Indian-Inspired Dishes
Curry night at home, anyone? These are the ones I reach for when that takeout craving hits.
Instant Pot Chicken Curry
45 mins
Chickpea Curry
30 mins
Chana Masala
30 mins
Crockpot Curry Chicken
4 hrs 20 mins
This was delicious! I made a few changes…some cashew allergies, so i lightly toasted pumpkin seeds and almonds. I also added a bit more spices and split them…some for the marinade and some to infuse the oil…
So easy and very flavorful! Thank you for a yummy, quick and flavor- filled recipe!
Yay! So happy to hear you enjoyed the recipe, Nanette! I’m glad you could adjust this to use for your family. Thanks so much for taking the time to leave a comment!
I notice at Tarka (the fast casual spin-off from Clay Pit), their korma adds pistachios and uses dairy. Any recommendations on how to make this to more closely resemble the Tarka/Clay Pit recipe?
Hi Chris! This recipe does closely resemble Clay Pit’s but without the pistachios. You can always sub some of the pistachios for one of the other nuts called for in the recipe! Let me know how it turns out.
Wow! That was amazing. Fun recipe that is too easy for how much flavor! We went with one Jalapeno and we didn’t catch much heat, maybe the jalapeno, maybe next time we double down 🙂
Yay! So happy to hear you enjoyed the recipe, Nate! It’s fun to play around with spice until you find your perfect level. Thanks so much for taking the time to leave a comment and rating!
Thank you for a delicious, dairy free, gluten free dish! I’m so excited about this for dinner….simmering away! 😀 Yum!
Yay! I hope you enjoyed the recipe. Thanks for your comment and rating, Hannah!
So glad that I found this recipe…most of the korma recipes use milk/cream, and I’m lactose intolerance. I just made this dish. It was easy to make and takes good. Thank you for sharing!
Yay, Yumiko! I am so happy you enjoyed the korma so much. And yes! So many recipes use dairy products, but I find you can’t even taste the coconut in this dish at all! Thanks so much for your comment!
This is my favorite dish at Indian restaurants, too! Thank you for sharing this recipe.
You’re so welcome! Thank you for your comment and rating!