Easy Chicken Korma

This Saffron Chicken Korma is perfection! Low in carbs and perfect for anyone following the ketogenic lifetsyle. You will be making this a regular for sure.
Before jumping to the recipe please note that the below information contains HOT TIPS for this recipe. We try and answer all your questions to guarantee a perfect keto recipe every time.

An easy Chicken Korma that delivers a beautiful mouthful of fresh flavours with every spoonful.

I love my little twists on traditional Indian recipes.  I think playing with the gravy’s balance on spice, heat and creaminess gives me a different kind of curry each time, and I just love them all.

This Saffron Chicken Korma is delicious!

The macadamias add some great healthy fats and help with the gravy but I also had mine still with a little bit of crunch and it was great.  

I also love a bit of heat (a lot) in mine so have added a sedate amount of spiciness should you so choose.  It is very easy to add your spice at the end and adjust to your palate.

Related Recipes: Easy Homemade Tandoori Paste / Chicken Tikka Masala

The Ingredients


  • 15 g ginger
  • 2 cloves garlic
  • 90 g macadamias
  • 40 g tomato paste
  • 1 tsp ground turmeric
  • 1 pinch saffron threads
  • 1 tbsp garam masala
  • 1 tsp ground cardamom
  • 1/2 tsp ground black pepper
  • 1 tsp paprika
  • 200 g Greek yoghurt, I use Meredith Dairy Sheep milk yoghurt


  • 600 g chicken thigh fillets, sliced into large cubes
  • 1/2 small onion
  • 50 g butter
  • 35 g oil
  • 100 g thickened cream


  • 2 tbsp hot sauce or
  • 1 tbsp hot chillies thinly sliced
Mad Creations Saffron Chicken Korma #glutenfree #grainfree #ketodiet_

How To Make It

This is such an easy keto curry recipe. Most of the work is done with the marinating.

Mix all the marinade ingredients and marinate the chicken overnight. Honestly the best saffron chicken korma is one that has been left to take in all the amazing flavours of the marinade.

Sauté the onion until tender and add the chicken and marinade. Cook slow on the stove for as little as 20 minutes, stir through the cream and it is done.

To make this in the Instant Pot or a pressure cooker; simply sauté the onions in oil over high heat in the pot. Turn off high, add remaining ingredients and remaining ingredients. Make sure to seal your pressure cooker lid correctly. Cook on high/Pressure cook/20 minutes/ quick release. This will give you a delicious Instant Pot Chicken Korma, and of course this will work in any brand pressure cooker the same.

I have also included instructions for a Thermomix Chicken Korma recipe and method so that our fellow Thermomix lovers can make this one as well. I love this keto chicken korma just as equally cooked in the Thermomix, my Instant Pot, or on the stove. You may find yourself wanting to make it again as soon as it is all gone.

Mad Creations Saffron Chicken Korma #glutenfree #grainfree #ketodiet_

More Recipes To Try

Here are just a few of my favourite keto curry recipes from around the globe.

  1. Panang Chicken Curry
  2. Chiang Mai Chicken Curry
  3. Malaysian Meat Curry Powder
  4. Keto Massaman Curry Chicken
bowl of korma on green background

Easy Chicken Korma

An easy chicken korma recipe that will have the whole family asking for seconds!
4.97 from 33 votes!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Course: Curry
Cuisine: Indian
Diet: Diabetic
Recipe Category: Low Carb
Calories: 540kcal
Author: Megan Ellam
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Servings: 6 serves
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  • 15 g ginger
  • 2 cloves garlic
  • 90 g macadamias
  • 40 g tomato paste
  • 1 tsp turmeric
  • 1 tbsp garam masala
  • 1 tsp ground cardamom
  • 1/2 tsp ground black pepper
  • 1 tsp paprika
  • 200 g Greek yoghurt I use Meredith Dairy sheeps milk yoghurt


  • 600 g chicken thigh fillets sliced into large cubes
  • 1/2 small onion
  • 50 g butter
  • 35 g oil
  • 100 g thickened cream



  • Add garlic, ginger and macadamias to a blender and pulse until finely chopped. Add all marinade ingredients and blend for 20 seconds.  
  • Pour marinade into a large bowl with chicken. Combine well, cover and refrigerate for minimum 2 hours or overnight.
  • Finely chop onion and sauté gently in butter and oil over medium heat.
  • Add chicken and marinade, turn the heat down to low and cook for 20 minutes or until chicken is just cooked through. Add cream and chilli if using and cook for further few minutes to heat through.


  • Place ginger, garlic and macadamias in bowl and process 5 seconds/speed 10.
  • Add rest of marinade ingredients and blend 10 seconds/speed 10.
  • Pour marinade over chicken in non-reactive bowl and combine. Leave to marinate for 2 hours or overnight.
  • Add onion to bowl and chop 3 seconds/speed 5. Add butter and oil; cook for 4 min/90℃/reverse stir/MC off.
  • Add chicken and marinade to onion mixer; cook 20 min/100℃/reverse stir/MC off.
  • Add cream and chilli, if using and cook 4 min/100℃/reverse stir.


1. This recipe is suitable to freeze.
2. Curry can be kept in airtight container up to 4 days.
3. The is recipe is best started the night before.
4. Marinade can be made in bulk and frozen in individual portions, or ice cube trays until needed.
5. For a dairy free option please substitute ghee for butter, and coconut yoghurt for Greek yoghurt.
6. Macadamias can be substituted for almonds or pepitas(for nut-free variation)

Your Own Notes


Serving: 1serve | Calories: 540kcal | Carbohydrates: 8g | Protein: 21g | Fat: 47g | Saturated Fat: 15g | Cholesterol: 140mg | Sodium: 211mg | Potassium: 382mg | Fiber: 2g | Sugar: 3g | Vitamin A: 840IU | Vitamin C: 2.6mg | Calcium: 79mg | Iron: 1.7mg | Net Carbs: 6g
Tried this recipe?Mention @meganellam or tag #madcreations!

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  • Bernie Martin says:

    5 stars
    At what point do you add the macadamias and should they be chopped? Thanks!

    • Megan says:

      Hi Bernie, if you are cooking the conventional way I have just adjusted the recipe, as I had indeed left out the first step. Thanks for letting me know

  • penny b says:

    5 stars
    Made this tonight and it was a hit. I used almonds instead of Macadamia nuts (as thats what I had on hand) the kids thought it was a bit “gritty”. Ill give the Macadamia nuts a try next time. The flavour is quite mild and easy for heat up with added chilli if needed. A definite must make and will be on rotation in our house. Also an easy recipe for the adult kids to recreate without relying on a jar or packet mix! Thanks Megan, truly delicious.

  • Rhondajane.mallett@outlook.com says:

    4 stars
    My husband made this dish with absolutely no help from me. Delicious!

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