Chicken Korma

When you are craving a rich, aromatic curry, skip the heavy restaurant sauces laden with processed dairy creams, refined vegetable oils, and hidden sugars.

This vibrant Chicken Korma delivers a high-protein and nutrient-dense functional meal that satisfies your appetite, supports metabolic health, and stays completely gluten-free. Ready in under forty minutes, it’s a wholesome dinner savior that brings authentic, comforting Indian flavors straight to your home kitchen.

The Plant-Powered Cashew Velvet Upgrade

Traditional korma recipes frequently rely on excessive amounts of heavy dairy cream and refined white sugar thickeners that trigger insulin spikes and systemic inflammation.

We’ve modernized this heritage favorite by blending soaked raw cashews or almonds, organic Greek yogurt, and a fragrant warming spice blend. It provides incredible health benefits for blood sugar control and natural energy restoration by delivering clean protein and nourishing plant fats, keeping your energy steady and your hormones happily balanced.

Secret Steps for Curdling Prevention

Never boil your yogurt or cashew sauce over high heat once added to the pan, which causes the sauce to curdle and ruins its smooth, velvety consistency.

Instead, use a traditional Indian tempering and braising technique by sautéing your aromatics in ghee, browning your chicken gently, and simmering the dish on low heat after incorporating your cultured yogurt mixture for a flawless finish.

Also Read : Halloween Guacamole

Chicken Korma

Recipe by RecipesVilla

0.0 from 0 votes

Course: DinnerCuisine: Indian-InspiredDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

350

kcal

Ingredients

• For the Chicken & Aromatics:

• 1.5 lbs pasture-raised chicken thighs, cut into bite-sized pieces

• 2 tbsp grass-fed ghee or coconut oil

• 1 large yellow onion, finely sliced

• 3 cloves garlic, minced & 1 tbsp fresh ginger, grated

• 1 tsp ground turmeric, 1 tsp ground cumin, and 1.5 tsp garam masala

• 1 tsp fine sea salt

• For the Velvety Cashew-Coconut Sauce:

• ⅓ cup raw cashews (soaked in hot water for 15 minutes, then blended smooth with ¼ cup water)

• 1 cup full-fat coconut milk (or organic heavy cream)

• ½ cup high-quality chicken bone broth

• 1 tbsp tomato paste (for a subtle, rich depth)

• For the Garnish:

• Fresh chopped cilantro and toasted sliced almonds.

Directions

• Blend Cashew Paste: Soak raw cashews in hot water for 15 minutes, drain, and blend with ¼ cup fresh water until completely smooth and creamy. Set aside.
• Sear Chicken: Heat ghee in a large heavy skillet or Dutch oven over medium-high heat. Add chicken thighs, season with sea salt, and sear 5-6 minutes until golden brown. Remove chicken to a plate.
• Sauté Aromatics: Reduce heat to medium. Add sliced onions to the remaining ghee and sauté 6-8 minutes until deeply caramelized and golden. Add minced garlic, grated ginger, turmeric, cumin, and garam masala, stirring constantly for 60 seconds until fragrant.
• Build the Sauce: Stir in the tomato paste, chicken bone broth, coconut milk, and your freshly blended cashew paste. Bring the mixture to a gentle simmer.
• Simmer Curry: Return the seared chicken thighs back into the skillet. Reduce heat to low, cover, and simmer gently for 15-20 minutes until the chicken is tender and the sauce thickens into a rich, velvety glaze.
• Garnish & Serve: Garnish with fresh cilantro and toasted sliced almonds, and serve warm over cauliflower rice or with gluten-free flatbread!