Easy Chicken Korma


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
MARINADE
- 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
KORMA
- 600 g chicken thigh fillets, sliced into large cubes
- 1/2 small onion
- 50 g butter
- 35 g oil
- 100 g thickened cream
OPTIONAL
- 2 tbsp hot sauce or
- 1 tbsp hot chillies thinly sliced

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.

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

Easy Chicken Korma
Ingredients
Marinade
- 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
Korma
- 600 g chicken thigh fillets sliced into large cubes
- 1/2 small onion
- 50 g butter
- 35 g oil
- 100 g thickened cream
Instructions
CONVENTIONAL METHOD
- 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.
THERMAL METHOD
- 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.
Notes
Your Own Notes
Nutrition
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4 Comments
At what point do you add the macadamias and should they be chopped? Thanks!
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
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.
My husband made this dish with absolutely no help from me. Delicious!