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Home » All Recipes » 30 Min Meals

Whole30 Chicken Korma Recipe

Modified: May 7, 2021 by Monica Le · Published: May 7, 2021 · 24 Comments

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chicken korma in a bowl with a spoon and fresh herbs

This fabulous chicken korma recipe is my take on an Indian dish of chicken simmered in a bath of ginger, garlic, onions, spices, coconut cream & tomato sauce. This easy recipe is dairy free, paleo and Whole30 compliant!

Whole30 Chicken Korma in a bowl with a spoon and fresh herbs

Dairy free chicken korma recipe

Now, I've had my fair share of Indian dishes. We used to frequent this really delicious Indian restaurant in town, but I had to really pump the brakes due to all of the dairy products that were used in their creamiest and sauciest dishes. I thought to myself:

"Man, there must be a way for me to recreate these at home, sans the dairy and without skimping on flavor and intensity."

And boy, was I right. The coconut cream substitution is just perfect in this korma recipe.

Due to the feisty nature of all the herbs and spices used, you cannot taste even a hint of coconut so no need to worry about that!

Traditionally, this recipe is made with big cubes of butter, but the ghee is a lovely substitution. If you would like to use butter instead, you absolutely can.

Whole30 Chicken Korma in an oval serving dish with a spoon

The best chicken korma recipe

There are some spices I included in this dish that I haven't used very often before. Usually, a chicken korma is made with the spice fenugreek.

However, it can be really hard to find at regular grocery stores, so I decided to replace it with some ground mustard seed.

Coriander is another spice that I haven't dusted off in a while. It provides a certain warmth and earthiness to the dish that cannot be replicated using something else.

The combination of the mustard seed and coriander is pretty much other-worldly. It's such a darn flavor bomb explosion.

Why This Recipe

I absolutely love and adore mashed potatoes. I wanted to make a cauliflower version that tasted just as good as the real deal, but without all of the carbs!

Speaking of which-- I think cooking down onions with garlic and ginger is the best possible smell that can come out of your kitchen.

Now, let me tell you something that was a part of this recipe that is a game changer... and it actually happened completely by accident. I forgot to dice up my chicken thighs in the beginning and ended up throwing the full thighs into the pot.

The result? Fall apart in your mouth chicken goodness. As soon as I had realized my "mistake", I got a bit panicky and was worried I'd have to start over with a fresh batch of chicken. This ended up being one of the best "mistakes" I've ever made.

ingredients laid out to make chicken korma

What are the ingredients for chicken korma?

The majority of the flavor in this dish comes from the fabulous spices being used, as well as the fresh onion, ginger, and garlic.

You will need a handful of ingredients to make the marinade for the chicken, but other than that, your ingredient list isn't too long.

Here's what's inside this dish:

  • Boneless & skinless chicken thighs
  • Ghee
  • Coconut cream or yogurt
  • Yellow onion
  • Garlic
  • Ginger
  • Lemon juice
  • Red bell peppers
  • Tomato sauce
  • Spices
  • Arrowroot flour
  • Cilantro
chicken korma recipe in a white dutch oven with a wooden spoon

How to make this chicken korma recipe

Put chicken in a bowl, Tupperware container or gallon freezer bag and marinate with coconut cream/yogurt and spices. Set aside. 

Heat up a large pot or Dutch oven over medium heat for 2 minutes. Add ghee and allow it to melt completely. Throw in onions and cook until completely dark golden-brown. Be very careful not to burn them, as they will begin to get dark after 10-15 minutes. 

Stir in ginger and garlic and sauté for a few more minutes. 

Add all spices (except mustard seed) and let them bloom for a minute. Mix in the chicken and marinade and briefly stir-fry to coat chicken with the masala you’ve made. I left my thighs whole during this process, and I recommend it. 

Add bell pepper and tomato sauce and cover the pan. Let everything simmer for about 15 minutes. 

Add coconut cream and ground mustard seed. Add the rest of the ghee. Let it simmer for another 10 minutes. Give it a try and add salt and black pepper, to taste.

To make the arrowroot slurry, combine arrowroot with water and mix well until smooth. Slowly pour in a little at a time into the pot while stirring. Keep adding until it reaches your desired thickness.

Garnish with cilantro, extra coconut cream and some pine nuts, if you'd like. Serve on a bed of cauliflower rice, regular rice or with naan bread.

Whole30 Chicken Korma in a bowl with a spoon

I highly, highly recommend making this chicken korma recipe for some friends or family members if you're hosting some sort of get together or dinner party.

It will travel well, too, especially if you make it in a dutch oven like I did.

I know I'm going to have to whip up another batch later this week, as I was only able to get my hands on one bowl thanks to the savages I was eating alongside. Just kidding, you two.

But really, get this Whole30 chicken korma on the menu as soon as you can.

Feel free to serve it on a big bed of cauliflower rice or regular rice if that's your jig. Happy cookin'!

What is the difference between chicken korma and chicken tikka masala?

The main difference between the two is this:

I would describe chicken korma to be more like a curry, whereas tikka masala is a bit more complex with more heat too.

There is a bit of overlap with the the ingredients and spices being used in each dish such as: tomatoes, coriander, garam masala, and fresh ginger, garlic, onions, etc.

I have a quick and easy recipe for Instant Pot Chicken Tikka Masala that is fabulous as well.

chicken korma in a pot with a wooden spoon and fresh cilantro

Recipe tips & FAQ

Can I use butter instead of ghee?

Absolutely.

How long will this last in the refrigerator?

For up to 5 days in an airtight container.

What can I serve this chicken korma recipe with?

I recommend eating it with Instant Pot jasmine rice, cauliflower rice or potatoes.

Can I use chicken breasts instead of thighs?

You can. Be sure you simmer them in the sauce long enough until the internal temperature is 165 degrees Fahrenheit. It will take a few minutes longer than thighs.

Tip

For the creamiest mash, be sure to use as many florets as possible, and not the stems. The florets get a lot creamier.

Chicken Korma in a serving dish

More Whole30 recipes you'll love:

Paleo Egg Roll in a Bowl

Healthy Chicken Curry Recipe

Whole30 Zucchini Noodle Bolognese

Whole30 Hawaiian Poke Bowls

Easy Buffalo Chicken Meatballs

Whole30 Chicken Korma

Monica Le
This fabulous chicken korma recipe is my take on an Indian dish of chicken simmered in a bath of ginger, garlic, onions, spices, coconut cream & tomato sauce. This easy recipe is dairy free, paleo and Whole30 compliant!
4.75 from 8 votes
Print Recipe Pin Recipe Add to Collection Go to Collections
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 30 minutes mins
Course Main Course
Cuisine Indian
Servings 6
Calories 555 kcal

Ingredients
  

Marinade

  • 1 ½ pounds boneless skinless chicken thighs rinsed and patted dry
  • ½ cup coconut cream or yogurt
  • 1 tablespoon lemon juice freshly squeezed
  • ¼ teaspoon garam masala
  • ¼ teaspoon coriander powder
  • ¼ teaspoon turmeric
  • ¼ teaspoon paprika
  • ¼ teaspoon black pepper
  • ½ teaspoon sea salt

Sauce

  • 4 tablespoons ghee or grass-fed butter, split in two
  • 1 large yellow onion diced
  • 8 garlic cloves minced
  • 1 heaping teaspoon ginger minced
  • 1 bell pepper chopped
  • 15 ounces tomato sauce no salt added
  • 16 ounces canned coconut milk or coconut cream
  • 1 heaping teaspoon garam masala
  • 1 heaping teaspoon coriander powder
  • ½ teaspoon mustard seed powder
  • sea salt and black pepper to taste
  • cilantro for topping
  • pine nuts for topping
  • 1 ½ tablespoons arrowroot flour
  • 1 tablespoon water

Instructions
 

  • Put chicken in a bowl, Tupperware container or gallon freezer bag and marinate with coconut cream/yogurt and spices. Set aside. 
  • Heat up a large pot or Dutch oven over medium heat for 2 minutes. Add ghee and allow it to melt completely. Add onions and cook until completely dark golden-brown. Be very careful not to burn them, as they will begin to get dark after 10-15 minutes. 
  • Add ginger and garlic and sauté for a few more minutes. 
  • Add all spices (except mustard seed) and let them bloom for a minute. Add your chicken mixture and briefly stir-fry to coat chicken with the masala you’ve made. I left my thighs whole during this process, and I recommend it. 
  • Add bell pepper and tomato sauce and cover the pan. Let everything simmer for about 15 minutes. 
  • Add coconut cream and ground mustard seed. Add the rest of the ghee. Let it simmer for another 10 minutes. Give it a try and add salt and black pepper, to taste. To make the arrowroot slurry, combine arrowroot with water and mix well until smooth. Slowly pour in a little at a time into the pot while stirring. Keep adding until it reaches your desired thickness.
  • Garnish with cilantro, extra coconut cream and some pine nuts, if you'd like. Serve on a bed of cauliflower rice, regular rice or with naan bread.

Notes

  • Mustard seed: Feel free to use fenugreek instead of mustard seed powder. I just had a hard time finding it at my local grocery store.
  • Chicken thighs: You can dice your chicken up after it has cooked or leave it as is. It'll be so soft, I wouldn't worry too much about it!

Nutrition

Calories: 555kcalCarbohydrates: 16gProtein: 33gFat: 42gSaturated Fat: 30gCholesterol: 169mgSodium: 715mgPotassium: 954mgFiber: 4gSugar: 7gCalcium: 49mg
Keyword dairy-free curry recipe, healthy chicken curry, healthy chicken korma
Tried this recipe?Let us know how it was!

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Reader Interactions

Comments

    4.75 from 8 votes (7 ratings without comment)

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  1. Leesha says

    April 16, 2021 at 3:03 pm

    quick ?:
    is mustard seed powder the same thing as ground mustard?

    Reply
    • Monica Stevens Le says

      April 19, 2021 at 9:28 am

      ground mustard powder? Yes!

      Reply
  2. Brittany says

    February 12, 2021 at 6:06 pm

    How king do you marinate the chicken for? Thanks! Looking forward to making this.

    Reply
    • Monica Stevens Le says

      February 13, 2021 at 11:05 am

      Eh, at least an hour in the fridge is great!

      Reply
  3. Nicole says

    January 14, 2021 at 11:37 am

    Oh! This recipe is SO good! I baked a whole chicken using the chicken seasonings. Yummy! The sauce was a bonus & oh so yummy on leftover spaghetti squash (that had already been seasoned with garlic powder, onion powder, salt, pepper& olive oil).5 stars

    Reply
    • Monica Stevens Le says

      January 14, 2021 at 9:17 pm

      RIGHT? It's one of my favorite recipes on my site!!!! That makes me so happy to hear that you feel that way.

      Reply
  4. Stephanie says

    March 24, 2019 at 8:29 am

    This was delicious, thank you! I was lazy and decided to use the Instant Pot. I threw everything in except the arrowroot and lemon. Set the timer for 15 minutes and natural release. I did get a burn notice once so I just opened it up and gave it a quick stir and reset. It was perfect.

    Reply
    • The Movement Menu says

      March 24, 2019 at 9:36 am

      Hi! This is so great to know it works in the Instant Pot. I may have to provide these instructions... I've never received a burn notice before. Wonder what that was from- I may have to try it myself!! 🙂

      Reply
  5. Jennifer says

    March 03, 2019 at 6:50 am

    I'm really excited to make this! For bell pepper, is it a green bell pepper? Red or yellow? Thank you!

    Reply
    • The Movement Menu says

      March 03, 2019 at 10:32 am

      You can use whatever kind you'd like! 🙂 I'd say red/yellow 🙂 preferably.

      Reply
  6. Lacee says

    January 27, 2019 at 7:31 pm

    So unbelievably amazing!

    Reply
  7. Allison says

    January 21, 2019 at 2:04 pm

    This meal is hearty, savory, and so delicious. I nearly licked my bowl clean. This will move into our regular rotation.

    Reply
  8. qiana says

    December 06, 2018 at 9:31 am

    i can not wait to try this recipe and the others they all look so good. i love to cook.

    Reply
    • The Movement Menu says

      December 06, 2018 at 3:11 pm

      I can't wait for you to try either... please let me know what you think!

      Reply
  9. atlantajj says

    March 24, 2018 at 2:42 pm

    Can this be made in the Instant Pot?

    Anyone try?

    Reply
    • The Movement Menu says

      March 26, 2018 at 6:08 pm

      I'm SURE you could... I'd absolutely try it. Can you report back? 🙂

      Reply
  10. Faye Crowell says

    March 14, 2018 at 8:27 am

    Could this be done any way with chicken breasts, as my husband isn't a fan of thighs.

    Reply
    • The Movement Menu says

      March 14, 2018 at 6:07 pm

      It can absolutely be made with chicken breasts!

      Reply
  11. Al says

    February 04, 2018 at 5:19 am

    Your Whole30 recipes have been something of a saviour during my first ever Whole30 this year. Already a keen cook and almost-vegetarian, I was suffering with the loss of legumes and grains, but all your recipes are simple and full of flavour. Thank you!

    Reply
    • The Movement Menu says

      February 05, 2018 at 9:12 am

      Hi there. Thank you SO much for this feedback- it really makes my day hearing stuff like this. I hope you enjoyed your Whole30, and please don't hesitate to come to me with any questions at all 🙂

      Reply
  12. Agness of Run Agness Run says

    January 30, 2018 at 3:18 pm

    This is an excellent new recipe to include more chicken into my diet, Monica. Perfect combo of some nutrient-dense ingredients. Can I use lime instead of lemon juice?

    Reply
    • The Movement Menu says

      January 30, 2018 at 4:31 pm

      Hi there. You can absolutely try that... I'm sure it will be just as delicious!

      Reply
  13. Anna says

    January 24, 2018 at 6:04 pm

    This korma is one of the nicest I've ever eaten, if you make it you won't be disappointed!! All my kids and curry loving husband cleared the pattern off their plates. Whole30 or not, this will be our go to recipe from now on. Thanks for dreaming it up!!!

    Reply
    • The Movement Menu says

      January 24, 2018 at 10:35 pm

      Thanks so much for sharing!! I'm so happy that you and your family enjoyed the recipe.

      Reply

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