Chicken Korma Curry is a traditional Indian dish that is made with boneless chicken thighs, a blend of spices, cashews, almonds, and coconut milk. This chicken korma recipe teaches you how to make a korma sauce from scratch and is naturally gluten-free, dairy-free, Paleo, and can easily be made Whole30 compliant.
Chicken Korma is The BEST Takeout!
Cohl and 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 us that has been the inspiration behind the Slow Cooker Chicken Tikka Masala and now this chicken korma recipe that is OUT. OF. THIS. WORLD. DELICIOUS.
Whenever we are feeling a bit lazy, want to splurge, or are just incredibly hungry I will pop open the BiteSquad or UberEats app and a few of these tasty Indian dishes will be at our door within the hour.
After many, many taste tests from Clay Pit here in Austin, and numerous recipe testing rounds later, I bring to you the BEST chicken korma recipe you have ever tasted! –> Bold statement, I know! But trust me, it’s THAT good.
Below you will learn what korma sauce is made of, how to make chicken korma curry, the best type of chicken to use, what spices are used, and how to make korma sauce completely from scratch.
What is Korma Sauce Made Of?
Indian korma is a thick sauce that typically consists of almonds or cashews that have been blended together with a mix of Indian spices and cream, yogurt, or coconut milk. While some recipes call for tomatoes or tomato paste, it is not always included in a traditional korma recipe.
How to Make Chicken Korma Curry
In the recipe below you will follow these basic steps when making chicken korma curry from scratch:
- Cut boneless, skinless chicken thighs into 1-inch pieces.
- Whisk together your seasoning mix.
- Process the korma curry sauce.
- Marinade the chicken thighs in the korma curry sauce for 10-20 minutes.
- Cook the chicken korma until it reaches an internal temperature of 165 degrees. (Best checked with a meat thermometer!)
What Type of Chicken Should I Use?
As mentioned previously, boneless, skinless chicken thighs work best in this chicken korma recipe. The dark meat found in chicken thighs contains slightly more fat which gives them their natural juiciness and tenderness.
However, if you are unable to find boneless chicken thighs, opt for chicken breasts or bone-in chicken thighs. Make sure you remove the bones and cut the chicken into similar-sized pieces as outlined in the recipe below.
What Spices are in Korma Curry?
One of the best aspects of Indian curry recipes is how many spices go into the recipe. If you live in a larger metropolitan area, you can find all of these spices at your local grocery store or specialty grocery store. (I.e. – Central Market or Whole Foods) If you live in a more rural area, you might want to consider ordering a few of the more difficult to find spices online through Amazon. (These have an asterisk next to them!)
- Garam Masala* – the main ingredient in the spice blend and HUGELY important. Do not try to swap this out for anything.
- Cardamon* – If unable to locate, you can leave it out or add another 1/4 teaspoon coriander.
- Coriander* – can sometimes be a little difficult to find.
- Nutmeg – You can substitute cinnamon if you do not have nutmeg.
- Ginger – ginger paste is really easy to use and is just as good as fresh ginger in this recipe!
How to Make Korma Sauce from Scratch?
Korma sauce is a thick sauce that has been blended in a high-speed blender or processed in a food processor. The ingredients in this korma sauce recipe include:
- Indian spices – Garam masala, cardamon, turmeric, coriander, nutmeg, and ginger.
- Raw cashews – Feel free to swap out for more almonds if allergic.
- Raw almonds – Feel free to swap out for more cashews if allergic.
- Unsweetened coconut – Make sure to get unsweetened, and not sweetened coconut. Flakes or shredded coconut both work great!
- Sugar – Totally optional and can be left out if on a Whole30 or Paleo diet. You can also substitute coconut sugar on a Paleo diet.
- Jalapeno pepper or Cayenne Pepper – You can leave this out if you prefer your curry at a 0/5 on a spice scale.
- Lemon Juice
- Coconut milk
Add all of the korma sauce ingredients, except for the coconut milk, to a large blender or food processor. Pulse 10 times and then process for 10-20 seconds, or until sauce begins to form a paste. Slowly pour in coconut milk until the korma paste becomes a thick sauce. You can either immediately marinade the chicken thighs or store the korma sauce in the refrigerator for up to 3 days.
Does Indian Curry Reheat Well?
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.
If you are on a low-carb, Whole30 or Paleo diet, serve the chicken korma curry over cauliflower rice. If not, serve the chicken korma over basmati rice with a sprinkle of cilantro and chopped cashews.
Other Recipes like this Chicken Korma Curry:
- Slow Cooker Chicken Tikka Masala
- Thai Yellow Chicken Curry with Carrots & Potatoes
- Slow Cooker Chicken Curry with Coconut Milk
- 15-Minute Curry Cauliflower Rice | Paleo
Chicken Korma Curry
Chicken Korma Curry is a traditional Indian dish that is made with boneless chicken thighs, a blend of spices, cashews, almonds, and coconut milk.
Korma Curry Sauce:
- 2 tsp. garam masala
- ½ tsp. cardamon
- ½ tsp. turmeric
- ½ tsp. coriander
- ⅛ tsp. nutmeg
- 1 ½ tsp. salt
- 2 tsp. sugar or coconut sugar
- ⅓ cup cashews raw
- ⅓ cup almonds raw
- ⅓ cup coconut flakes or shredded, unsweetened
- 1 Tbsp. lemon juice
- 1 jalapeño pepper or cayenne pepper, finely diced
- 1 ½ tsp. ginger paste
- 3 cloves garlic crushed
- Rice cooked, optional
- Cilantro optional
- Cashews optional
- In a small bowl combine garam masala, cardamon, turmeric, coriander, nutmeg, salt, and sugar. Whisk to combine.
- Add seasoning mix, 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.
- Place korma sauce in a large bowl with chicken. Let marinade for 15-20 minutes.
- 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.
- 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. Enjoy!
- Nutrition facts are calculated without rice or cauliflower rice.
- Feel free to use chicken breasts or bone-in chicken thighs with the bones removed.