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Creamy Chicken Korma with Yogurt, Spices, and Almond Flour Recipe

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3.8 from 4 reviews

Chicken Korma is a rich and creamy Indian curry made with tender boneless chicken thighs marinated in a blend of yogurt, spices, and almond flour, then simmered in a fragrant sauce of onions, cream, and aromatic spices. This dish offers a perfect balance of savory, mildly spiced flavors and a luxurious texture, ideal for serving over basmati rice or with naan bread.

Ingredients

Chicken and Marinade

  • 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
  • 1 cup plain yogurt
  • 1/4 cup almond flour
  • 2 tablespoons tomato paste
  • 4 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground cinnamon
  • Salt to taste

Main Dish

  • 2 tablespoons vegetable oil
  • 1 large onion, finely chopped
  • 1/2 cup heavy cream
  • Fresh cilantro, chopped for garnish

Instructions

  1. Prepare the Marinade: In a bowl, combine the yogurt, almond flour, tomato paste, minced garlic, grated ginger, ground cumin, ground coriander, garam masala, turmeric, paprika, ground cardamom, ground cinnamon, and salt. Mix thoroughly to create a smooth marinade. Add the chicken pieces, ensuring each piece is well coated. Let it marinate for at least 15 minutes to absorb the flavors.
  2. Sauté the Onions: Heat the vegetable oil in a large skillet over medium heat. Add the finely chopped onions and cook, stirring occasionally, until they turn golden brown and soft, about 5 to 7 minutes. This step develops the base flavor for the korma sauce.
  3. Cook the Chicken: Add the marinated chicken along with any leftover marinade into the skillet with the onions. Cook over medium heat, stirring occasionally, until the chicken pieces brown on all sides, approximately 5 to 6 minutes. This helps lock in moisture and intensify flavors.
  4. Add Cream and Simmer: Reduce the heat to low and stir in the heavy cream gently. Allow the mixture to simmer uncovered for 15 to 20 minutes, stirring occasionally. This simmering thickens the sauce and ensures the chicken is cooked through and tender.
  5. Adjust Seasoning and Garnish: Taste the curry and add salt if needed. Once seasoned, remove from heat and garnish with freshly chopped cilantro to add a fresh herbal note and color contrast.
  6. Serve: Serve the Chicken Korma hot over steamed basmati rice or alongside warm naan bread for a complete and satisfying meal.

Notes

  • Marinating the chicken for longer than 15 minutes, up to overnight, will deepen the flavors.
  • For a nuttier flavor, lightly toast the almond flour before adding to the marinade.
  • If you prefer a thicker sauce, simmer uncovered a bit longer until desired consistency is reached.
  • Adjust spice levels by reducing or increasing the amount of garam masala and paprika.
  • This dish pairs beautifully with Asian basmati rice, naan, or roti for an authentic experience.
  • Use Greek yogurt for a creamier marinade if desired.

Find it online: https://recipeplenty.com/creamy-chicken-korma-with-yogurt-spices-and-almond-flour-recipe/