An easy 30-minute Chicken Korma perfect for the whole family. This curry is creamy and mildly spiced. Economical chicken thigh fillets cooked in a richly spiced korma paste until tender and melts in your mouth. One of my favourite quick fuss free dinners.
Serve with cauliflower rice, topped with pickled red onions for a tasty dinner.
Chicken korma in a white bowl on a green back drop.

Authentic Chicken Korma

Chicken Korma is a creamy mild curry that is incredibly popular. A great family recipe that everyone will enjoy.

It is not spicy (add more if you like it with a chilli kick). Originating in India there are loads of variations. This recipe is more along the authentic korma recipe made from spices, coconut, almonds, and a delicious yogurt korma sauce.

Related Recipes: Easy Homemade Tandoori Paste / Chicken Tikka Masala

What You’ll Love about This Recipe:


  • LOW CARB AND FAMILY FRIENDLY – Yaas! This is a keto chicken korma recipe, It has only 2g net carbs and is gluten-free and low in carbs.
  • HEALTHY – a one-pot meal chicken curry! Using clean ingredients, no sugar or grains. An Indian chicken dish with fresh ingredients.
  • INEXPENSIVE – this chicken korma recipe is completely budget friendly.

Chicken Korma Ingredients

  • Korma Paste I use my homemade korma paste. You can use a store bought korma paste e.g. Patak’s Korma Paste.
  • Chicken thigh fillets – use boneless skinless chicken thighs. I cut them into large chunks or into thick strips. You can use boneless chicken breast fillets, chicken drumsticks, or chicken wings.
  • Spices – in place of korma spices I use the korma paste to flavour the curry chicken. You can add extra chilli if you like it hot. Add black cardamom pods or fenugreek leaves to add more flavour.
  • Yogurt – use half a cup plain yogurt (Greek unsweetened yogurt). The yogurt can be replaced with coconut milk or coconut cream.
  • Olive Oil – use extra virgin olive oil or avocado oil. Ghee is used in traditional chicken korma recipes.

Be sure to check out the full recipe and ingredient list below to make this recipe for chicken korma.

How To Make Chicken Korma

Step 1. In a large bowl, combine 3 tablespoons of korma paste and 2 tablespoons yogurt. Add the chicken and stir to coat. Cover, and chill to marinate for 2 hours or overnight.

Step 2. Heat oil in a large frying pan over medium heat. Add onions and cook until deeply golden and soft.

Step 3. Add chicken thighs and marinade; cook, stirring occasionally, until the chicken is slightly browned and almost cooked through.

Step 4. Add the bay leaf, remaining korma sauce, and yogurt (or coconut milk or cream) and bring to a boil, then reduce to low. Cover and cook, stirring occasionally, for 10-15 minutes or until the chicken is tender. Rest, covered, 5-10 minutes, and the sauce will thicken.

FAQs

Can I freeze chicken korma?

Yes, you can. Store in the fridge for up to 3 days. Freeze in individual portions. Defrost in the fridge overnight.

Is chicken korma spicy hot?

No, it is not. Chicken korma is traditionally a mild creamy curry.

What is the difference between chicken korma vs chicken korma masala?

This chicken korma is a creamy thick curry with spices and coconut cream or yogurt. A chicken korma masala has tomatoes or tomato puree added and uses cream.

Is korma dairy free?

This chicken korma can be made with coconut cream to be made dairy free.

A bowl of korma next to a cookbook by Megan Ellam.

Next Recipes To Try

Here are just a few more delicious keto recipes to try soon.

Be sure to let us know how much you love our easy recipe for chicken korma in the comments. Happy cooking and watch for more Indian cuisine recipes coming soon. Meg x

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A bowl of chicken korma with a copy of Keto Eats cookbook by Megan Ellam beside it.

Easy Chicken Korma

An easy 30-minute Chicken Korma perfect for the whole family. This curry is creamy and mildly spiced. Economical chicken thigh fillets cooked in a richly spiced korma paste until tender and melts in your mouth. One of my favourite quick fuss free dinners.
Serve with cauliflower rice, topped with pickled red onions for a tasty dinner.
5 from 103 votes!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Dinner
Cuisine: Indian
Diet: Diabetic
Recipe Category: Low Carb
Calories: 330kcal
Author: Megan Ellam
Servings: 6 serves
Tap or hover over number to scale ingredients
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Ingredients 

  • 1/2 cup (½ cup) Korma Paste click link for recipe or use store-bought
  • 2 tablespoons (2 tablespoons) Greek yogurt or coconut milk
  • 800 g (3 ⅜ cups) chicken thigh fillets sliced into large cubes
  • 1 tablespoon (1 tablespoon) olive oil
  • 1/2 (1/2) small onion finely chopped
  • 1 (1) bay leaf
  • 1/2 cup (½ cup) Greek yogurt or coconut milk

Instructions

CONVENTIONAL METHOD

  • In a large bowl combine 3 tablespoons korma paste and 2 tablespoons yoghurt. Add the chicken and stir to coat. Cover, and chill to marinate for 2 hours or overnight.
  • Heat oil in a large skillet over medium heat. Add onion and cook until golden and soft.
  • Add chicken and marinade; cook stirring occasionally until the chicken is slightly browned and almost cooked through.
  • Add the bay leaf, remaining korma paste, and yoghurt (or coconut cream) and bring to a boil, then reduce to low. Cover and cook, stirring occasionally, for 10-15 minutes or until the chicken is tender. Rest, covered, 5-10 minutes, and the sauce will thicken. Serve with steamed Basmati rice, cauliflower rice, lime wedges, extra yoghurt, freshly sliced chilli, roasted macadamias, and fresh coriander leaves.

THERMOMIX METHOD

  • Place 3 tablespoons korma paste and 2 tablespoons yogurt into mixer; mix 10 sec/speed 4.
  • Add the thigh fillet to mixer; mix 12 sec/reverse/speed 2. Transfer to a glass bowl. Cover, and chill to marinate for 2 hours or overnight.
  • Add olive oil and onion to clean mixer; chop 3 seconds/speed 6. Cook 4 min/110℃/speed 1.
  • Add chicken and marinade; cook 12 min/100℃/reverse stir/MC off.
  • Add the bay leaf, remaining korma paste, and yoghurt (or coconut cream); cook 10 min/100℃/reverse stir/MC off. Rest, covered, 5-10 minutes, and the sauce will thicken. Serve with steamed Basmati rice, cauliflower rice, lime wedges, extra yoghurt, freshly sliced chilli, roasted macadamias, and fresh coriander leaves.

Notes

Ingredients
  • Korma Paste I use my homemade korma paste. You can use a store bought korma paste like Patak’s Korma Paste.
  • Chicken thigh fillets – use boneless skinless chicken thighs. I cut them into large chunks or into thick strips. You can use boneless chicken breast fillets or even chicken drumsticks or chicken wings.
  • Spices – in place of korma spices I use the korma paste to flavour the curry chicken. You can add extra chilli if you like it hot. Add black cadamon pods or fenugreek leaves to add more flavour.
  • Yogurt – use half a cup plain yogurt (Greek unsweetened yogurt). The yogurt can be replaced with coconut milk or coconut cream.
  • Olive Oil – use extra virgin olive oil or avocado oil. Ghee is used in traditional chicken korma recipes.
Best Chicken Korma Recipe Variations
Add raisins, cashews and cubes of paneer to make Shahi Korma. 
Swap the chicken for lamb or paneer for a change. Use hard-boiled eggs or tofu for a vego or vegan option. (Add boiled eggs after the sauce has been reduced). 
Storage
Store in the fridge for up to 3 days.
Freeze into individual portions.
Defrost overnight in the fridge.

Your Own Notes

Nutrition

Serving: 1serve | Calories: 330kcal | Carbohydrates: 2g | Protein: 24g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 132mg | Sodium: 111mg | Potassium: 317mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 106IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg | Magnesium: 29mg | Net Carbs: 2g
Tried this recipe?Mention @meganellam or tag #madcreations!

Share This Recipe

23 responses to “Easy Chicken Korma”

  1. Helen

    Just discovered your wonderful website this morning! I love that chicken drumsticks can be used instead of boneless chicken, as they’re so much more economical (and tasty in my opinion) here in New Zealand. How long do you recommend I cook these for? Thanks in advance for your help.
    Regards, Helen from Arrowtown NZ

  2. Jenny

    5 stars
    This easy Chicken Korma recipe is fantastic. I found it to be both rich in flavor and healthy. An easy recipe producing such a quality dish is inspiring. Thank you!

    1. Megan Mad Creations Hub

      It is so delicious isnt it!

  3. Claire

    I love that this is such a quick and easy recipe! I also love that you used thigh meat, which is so much more economical than chicken breasts these days. Can’t wait to try this!

    1. Megan Mad Creations Hub

      Enjoy!

  4. 5 stars
    This chicken korma dish turned out perfect! The whole family loved it so we will definitely be making it more often. I’ll probably make it with paneer soon too!

    1. Megan Mad Creations Hub

      Enjoy!

  5. 5 stars
    Wow! Talk about so simple yet so full of flavor! That chicken is the bomb and truly amazing! I so love recipes like this!

    1. Megan Mad Creations Hub

      Yay!

  6. Sophie

    5 stars
    The best thing about this chicken korma is that it is quite easy to make, and you don’t need a lot of ingredients or cooking techniques.

    1. Megan Mad Creations Hub

      So easy isn’t it!

  7. Amanda

    5 stars
    Loved this chicken korma! The chicken thigh pieces came out so tender, and the sauce was so nice and creamy. Very simple to make too.

    1. Megan Mad Creations Hub

      So happy you enjoyed it

  8. 5 stars
    This chicken korma was so easy to make and the sauce was so creamy and delicious. Can’t wait to make it again!

    1. Megan Mad Creations Hub

      Yay!

  9. 5 stars
    Chicken korma is one of my favorite dishes and this was amazing. I loved how easy it was to make.

    1. Megan Mad Creations Hub

      Me too Sean!

  10. Rhondajane.mallett@outlook.com

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

  11. penny b

    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.

    1. Christy

      5 stars
      Purchasing the korma paste made this recipe so simple to put together for an easy weeknight dinner! I’m obsessed!

      1. Megan Mad Creations Hub

        Yay! Love hearing that Christy!

  12. Bernie Martin

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

    1. Megan

      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

5 from 103 votes (92 ratings without comment)

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