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A bowl of chicken korma with a copy of Keto Eats cookbook by Megan Ellam beside it.
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5 from 103 votes!

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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner
Cuisine: Indian
Diet: Diabetic
Recipe Category: Low Carb
Servings: 6 serves
Calories: 330kcal
Author: Megan Ellam

Ingredients

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

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