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Whole30 Chicken Korma

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!
Course Main Course
Cuisine Indian
Keyword dairy-free curry recipe, healthy chicken curry, healthy chicken korma
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 30 minutes
Servings 6
Calories 555kcal



  • 1 1/2 pounds boneless skinless chicken thighs rinsed and patted dry
  • 1/2 cup coconut cream or yogurt
  • 1 tablespoon lemon juice freshly squeezed
  • 1/4 teaspoon garam masala
  • 1/4 teaspoon coriander powder
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon paprika
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon sea salt


  • 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
  • 1/2 teaspoon mustard seed powder
  • sea salt and black pepper to taste
  • cilantro for topping
  • pine nuts for topping
  • 1 1/2 tablespoons arrowroot flour
  • 1 tablespoon water


  • 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.


  • 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!


Calories: 555kcal | Carbohydrates: 16g | Protein: 33g | Fat: 42g | Saturated Fat: 30g | Cholesterol: 169mg | Sodium: 715mg | Potassium: 954mg | Fiber: 4g | Sugar: 7g | Calcium: 49mg