This Keto Chicken Korma is one of those dinners that feels fancy but comes together without much fuss. It’s creamy, full of warm Indian spices, and makes your kitchen smell like you’ve been slow cooking all day — even though it takes less than 45 minutes. I often make this when I want something cozy and filling, especially when cauliflower rice is hanging out in the freezer waiting to be used.
Why I Keep Coming Back to This Recipe
I grew up eating classic chicken curries, but once I started eating low carb, I missed that depth of flavor. This korma hits the spot — it’s rich from coconut milk and almond butter, spiced without being hot, and has that lovely tang from yogurt that balances the whole thing. I make it when I’m craving comfort food, or when I’ve got chicken breasts in the fridge that need using up. And yes, it tastes even better the next day, so leftovers are a bonus.
What You’ll Need
Here’s what I use for this creamy chicken korma — and a few notes from my kitchen:
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¼ cup almond butter – This is what gives it that nutty richness without using cashews (perfect for keto). I’ve even used smooth peanut butter in a pinch when I was out of almond butter, and it still worked.
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3 cloves garlic – Fresh is best. Smash them with the side of your knife for easy peeling.
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½ inch piece of fresh ginger – Don’t skip this. It adds a peppery warmth that balances the richness of the sauce.
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2½ tablespoons ghee or butter – I usually use ghee for that nutty aroma, but butter works fine too.
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½ onion, minced – Yellow or white onion, nothing fancy.
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1 teaspoon each of ground coriander, garam masala, cumin, turmeric, and chili powder – These are your flavor builders. If you have a good-quality garam masala blend, it’ll make a big difference.
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3 boneless, skinless chicken breasts, diced – Thighs work too and actually stay juicier.
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⅓ cup tomato sauce – Plain, no added sugar.
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⅓ cup chicken broth – I use homemade if I have some, but boxed works great.
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½ cup coconut milk – Use the canned full-fat kind for the best texture.
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½ cup unsweetened plain Greek yogurt – Or coconut milk yogurt if you’re keeping it dairy-free. I’ve made it both ways.
Step-by-Step Cooking Notes
Here’s how I usually go about it:
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Start with the garlic and ginger – I toss them into my mini food processor and blitz them into a paste. You can also grate them if you don’t have one.
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Sauté the onions in ghee – Just until soft and fragrant, around 3–5 minutes. Don’t rush this — it’s the base of the flavor.
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Spices go in next – Stir in your ginger-garlic paste, then add all your ground spices. Let them toast just a bit to wake everything up.
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Add the chicken – Stir it into the spices and let it cook for about 5 minutes until it’s no longer pink on the outside.
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Pour in tomato sauce and broth – Once it starts bubbling, cover the pan, reduce the heat, and let it simmer for 15 minutes. I usually give it a stir every few minutes to make sure nothing sticks.
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Blend the creamy part – In the same mini food processor (no need to wash it), I blend the almond butter, coconut milk, and yogurt until smooth.
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Finish the dish – Stir this creamy mixture into the chicken. Let everything simmer together on low heat for another 10–12 minutes. By the end, your sauce should be thick and beautifully golden.
How I Like to Serve It
I always pair this with cauliflower rice. You can use fresh or frozen — I usually go with frozen because it’s quick. Just sauté it in a little ghee or butter with a pinch of salt and maybe some cumin seeds for extra flavor.
Sometimes I even go the extra mile and toast some slivered almonds or chopped cilantro on top for a little texture and freshness.
Smart Cooking Tips
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Make it ahead: This dish actually tastes better after sitting overnight in the fridge. The spices settle in and deepen.
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Swap the chicken: You can make this with diced lamb or even paneer if you’re vegetarian.
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Creamy without dairy? Go with full-fat coconut milk and coconut yogurt — it turns out just as luscious.
How to Store Leftovers
Pop any leftovers into an airtight container and refrigerate. It keeps well for up to 4 days. To reheat, just warm it gently on the stove or microwave, adding a splash of broth or water if the sauce has thickened too much.
You can also freeze it — just skip the yogurt if you plan to freeze the whole batch, since it sometimes splits after thawing.
Common Questions
Can I use chicken thighs instead of breasts?
Absolutely — I often do. Thighs stay juicier and soak up the spices even better.
Is almond butter necessary?
It gives the sauce that signature korma richness, but you could use cashew butter or even a small handful of soaked ground almonds if you’re feeling old-school.
Can I make this less spicy?
Yes — just reduce or skip the chili powder. The other spices will still keep it flavorful without heat.
Is this recipe freezer-friendly?
Yes, but skip the yogurt if you plan to freeze it. Add fresh yogurt after thawing and reheating if needed.
Keto Chicken Korma
This keto chicken korma is everything I crave when I want something cozy, creamy, and spiced just right—without all the carbs.
Ingredients
- ½ cup coconut milk
- ½ cup unsweetened plain Greek yogurt (or coconut milk yogurt for paleo)
- ⅓ cup tomato sauce
- ⅓ cup chicken broth
- ¼ cup almond butter
- 3 boneless, skinless chicken breasts, diced
- 2½ tablespoons ghee or butter
- ½ medium onion, finely minced
- 3 garlic cloves, peeled
- 1½ inch piece of fresh ginger root, peeled and chopped
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon chili powder
- 1 teaspoon ground coriander
Instructions
- Start by blending the garlic and ginger together in a food processor until you get a smooth paste. Set that aside for now.
- In a large skillet or sauté pan, heat the ghee or butter over medium heat. Once melted and hot, add the chopped onion and cook until it softens and turns translucent—about 3 to 5 minutes.
- Add the garlic-ginger paste to the pan and stir it in, letting it cook for a minute until fragrant. Then sprinkle in all the spices—garam masala, cumin, turmeric, chili powder, and coriander—and mix until everything is well combined and aromatic.
- Add the diced chicken pieces to the pan and stir to coat them with the spiced mixture. Let them cook for about 5 minutes, just until they start to brown slightly on the outside.
- Pour in the tomato sauce and chicken broth. Bring everything to a simmer, then cover the pan, reduce the heat to low, and let it gently cook for 15 minutes. Give it a stir now and then to keep things moving.
- While the chicken simmers, blend the almond butter, coconut milk, and yogurt together until smooth and creamy. Once the chicken has simmered, stir this creamy mixture into the pan. Let it all cook together, uncovered on low heat, for another 10 to 12 minutes until the sauce thickens and the chicken is fully cooked.
- Taste and adjust seasoning if needed. Serve warm—it's amazing with a side of cauliflower rice or roasted veggies.
Nutrition Information:
Yield: 5 Serving Size: 1Amount Per Serving: Calories: 351Total Fat: 24gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 85mgSodium: 239mgCarbohydrates: 8gFiber: 2gSugar: 3gProtein: 29g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
This Keto Chicken Korma has become one of those repeat recipes in my house — comforting, satisfying, and easy to pull off on a weeknight. It’s proof that low carb doesn’t have to mean boring, especially when you bring in bold spices and creamy textures. If you’ve got some cauliflower rice on standby, this is a dinner that feels special without taking up your whole evening.
Try other Keto recipes:
