Last updated on March 31st, 2023

Creamy Chicken Korma (Low Carb and Keto)

Throw out the store-bought curry powder and create the best low-carb Creamy Chicken Korma using aromatic Indian spices infused with the sweetness of caramelized onions. It’s fiery yet palatable, with an emphasis on earthy flavours. Perfect for anyone on a low-carb or keto lifestyle.

Creamy Chicken Korma is a one-pot curry that turns into a stew-like dish if you add vegetables. If there isn’t any low-carb naan bread or cauliflower rice in the house, this korma can be enjoyed on its own as it’s an excellent slurping dish on those cold wintery days.

What is Chicken Korma?

Chicken Korma used to be served to a Mughal Emporer and its high court. Picture Game of Thrones-like feasts set in 16th Century Southern Asia. Now, it’s a sumptuous dish served at weddings and special occasions.

Korma means ‘to braise’ meats and vegetables. It comes from Urdu, which is spoken predominantly in Pakistan and India.

Korma is a Persian term for a cooking technique, not just the dish’s name. 

I prefer the traditional braising method and add a twist to this korma recipe to stay authentic.

Chicken Korma is the perfect curry to introduce Indian cuisine to anyone new to Indian cooking. It is naturally low in carbs, high in protein and can be served on its own as a one-pot meal.

This korma recipe pairs well with cauliflower rice and beer!

Wait, a Beer?  Yes, a beer (low-carb in our case) and a curry are a must!  It is a well-known, popularized British pub tradition, with Chicken Korma being the star dish of the day on the menu. 

Why you will love Creamy Chicken Korma

• Low-carb ingredients will make this chicken korma your go-to recipe for a satisfying carb, budget-friendly meal.
• Whether you cook it on the stove or in the Instant Pot, this Korma is made in one pot, keeping the mess to a minimum.
• You can add more or less spice to the Korma without sacrificing its delicious taste.
• Chicken Korma pairs well with cauliflower rice, absorbing all the rich flavours.
• Scoop up moist korma pieces with low-carb tortillas, which serve as Rotis, and Indian flatbreads.
• Reduce the thickening almond paste and slurp it like a thick stew on cold wintery days.
• Chicken Korma is high in protein and fat, perfect for anyone on Keto.
• It creates a cozy weekend meal and a special treat for celebratory occasions.
• Make it your own by adding or replacing ingredients if you follow a paleo, vegan, or dairy-free lifestyle.
• Did I mention it goes well with a pint of beer? Scroll down to see how to choose low-carb beer.

Ingredients to make Creamy Chicken Korma

Don’t let a long ingredient list of spices stop you from making a delicious low-carb Indian meal. Most ingredients are widely available at local grocery stores in the spice section. I’ve grouped the ingredients into three main components to make it easier to identify them. To make a good Chicken Korma, plan and prepare the ingredients as outlined in the recipe.

Chicken Marinade Ingredients

Chicken thighs – boneless and skinless, cut into two-inch pieces. Cubed chicken breasts will work too.

Greek yogurt – or plain makes the chicken tender in the marinade and adds tanginess to the curry sauce.

Turmeric Powder – adds colour to the chicken pieces.

Ginger/garlic paste – adds bold flavours to the chicken pieces.

Salt – for taste

Caramelized Onion Paste

Caramelized Onions – or diced raw onions if you don’t have time to caramelize onions.

Green Chilli – hot fresh chilli adds a bit of a kick to the flavour.

Ground Spices – Coriander powder, Cinnamon powder, Cumin powder, Cloves (powder or ground), Cardamom (ground), nutmeg, chill powder.

Salt and Pepper – for taste

Almond Paste Ingredients

Almond Flour – will help to thicken the curry sauce and give it a nutty flavour.

Greek yogurt – mix with the almond flour and turn it into a paste

Water – Add if needed; I find 1-2 tablespoons usually helps

Oils & Garnishes

Unsalted Butter – is better as salt is added to the main ingredients. 

Olive oil – combined with the butter will help to sear the chicken pieces during braising.

Tomato paste – is optional. I like to stir a few teaspoons into the korma towards the end to give my chicken Korma a lovely warm colour.

Caramelized Onions – keep some aside to add a lovely garnish to the Chicken Korma.

Cilantro/Coriander leaves – finely chopped to sprinkle over the final dish.

Green Chillis – a few to add colour.

Tips on Making the Best Creamy Chicken Korma

Chicken Korma is very simple, yet it requires a few things prepared ahead that will make it easy to make the best Chicken Korma. I’ve grouped everything into manageable steps and what to do first.

Here are a few tips:

Caramelize the onions – it takes 20-30 minutes and if you have time to spare, this is a must. Follow my recipe for The Best Way to Caramelize Onions.

Prepare the main ingredients ahead of time – it will help reduce the cooking time in making the Chicken Korma.

Cut the chicken thighs or breasts into larger pieces – they will shrink a little after cooking.

Marinate the chicken in the fridge for more than 30 minutes and up to 24 hours – to help the garlic and ginger paste infuse with the yogurt.

Avoid using lemon juice in this recipe – it’s not needed; the tanginess of the yogurt will replace it.

Make sure to braise the chicken pieces – to seal the ginger-garlic robust flavour and give the chicken a golden colour.

Steps to make Creamy Chicken Korma

Step 1: Marinate the Chicken

Cut the chicken thighs into chunky two-inch pieces and transfer them to a bowl. Add yogurt salt, turmeric, grated ginger and garlic paste to the bowl and mix everything to combine.

Cover the bowl and keep the chicken marinated in the fridge for 30 minutes.

Step 2: Prepare the Caramelised Onion Paste

Add caramelized onions, hot green chilli, and spices in a food processor or magic bullet. If you don’t have caramelized onions, add raw diced onions. Once prepared set the caramelized onion paste aside.

Step 3: Prepare the Almond Paste

Combine the almond flour with the yogurt by using a spatula or blend it in a magic bullet or food processor. Set it aside; this will help to thicken the caramelized onion sauce and give the korma a rich and creamy gravy.

Step 4: Let’s Make Creamy Chicken Korma 

Part One

Set a medium or large-sized pot over high heat and add the butter and olive oil. When the butter has melted, add the chicken pieces to the pot and saute them on medium heat. Let them braise for about 5 – 7 minutes, occasionally stirring to brown some pieces.

Add the caramelized onion paste to the chicken and stir to combine. Let the chicken cook for a few minutes to release natural oils from the spices. It may start to burn, so continue stirring and scraping the bottom of the pan. 

Add water to the chicken and cover the pot with a lid. Reduce the heat to low, and simmer the korma for 25 minutes.

Part Two

After 25 minutes, the oils from the chicken and sauce will have gathered to the surface and be watery. Increase the heat and stir in the almond paste. Mix the almond paste thoroughly to break up any lumps in the sauce.

Stir the korma a few times to blend the almond paste into the sauce and reduce the heat to prevent it from burning at the bottom of the pot. The sauce will begin to thicken immediately.

As the korma sauce thickens, it’s time to add tomato paste. Stir it into the sauce to give it a cozy warm colour.

Cook the chicken korma for about 5 minutes, then serve it in bowls.

Garnish with cilantro, green chillis and caramelized onions.

Make Creamy Chicken Korma in the Instant Pot

• On Saute mode, add butter and oil until HOT. Melt butter and add oil. Add Chicken pieces and saute lightly brown the chicken all over. 5 minutes.
• Add the caramelized onion paste and saute for a few minutes to release natural oils from the spices.  It may start to burn, so continue stirring and scraping the bottom of the pan. 
• Cancel Saute Mode, and stir in water to combine. Close the lid.
• Set Instant pot to MEAT/STEW mode on low setting for 8 minutes. Press the START Button and wait until the time is up.
• Cancel the Meat/Stew setting and natural release for 10 minutes. Release the remaining pressure and open the lid. The oils from the chicken and sauce will come to the surface.  It will be watery, so increase the heat and stir.
• Add the almond paste. Stir the korma a few times to blend the almond paste into the sauce and reduce the heat to prevent it from burning at the bottom of the pot. The sauce will begin to thicken immediately. I like to add a bit of tomato paste to give the korma some tartness and colour. You will see the colour change to a slightly warm yellow-orange. 
• Cook for about 5 mins. Chicken Korma is ready! Serve in bowls.
• Garnish with cilantro, caramelized onions and chillis.

What to serve with Creamy Chicken Korma

• Naan bread, low carb
• Keto tortillas, 
• Cauli rice
• Shiitake rice
• Coconut Rotis

How to customize this Chicken Korma Recipe

• Paleo dairy-free and Whole30 options- use coconut cream instead of yogurt, and replace almond flour paste with arrowroot slurry. Mix arrowroot with water and add it to the sauce at the end. While it is on high heat, it will thicken.
• Vegan options- use dairy-free yogurt or coconut milk. Add vegetables, tofu
• Vegetarian options-veggies carrots, green beans, mushrooms, tofu, and paneer.
• Seafood options- shrimp, cod fillets
• Swap thighs for breasts
• Change protein: lamb, mutton, goat, paneer
• Make it less or more spicy

Reheating Tips

Microwave: Heat leftover Chicken Korma in a heat-proof serving bowl with a lid for 1 minute. Stir the korma to distribute the heat. Microwave the korma on high again in 30-second increments until it reaches desired heat level.

Oven: Preheat oven to 350F and place the Chicken korma in an oven-proof bowl on the middle shelf, heat for 15 mins.

Stove: reheat the korma in a saucepan on medium heat for 15-20 mins.

Storage and Freezing Tips

Storage: Store Chicken korma in a glass dish or container with a secure lid and refrigerate for up to 3 days. Follow the reheat instructions to enjoy leftovers.

Freeze: Freeze the korma in a freezer-safe container with a tight-fitting lid for up to 1 month.

How to Choose Low-Carb Beer

Plenty of low-carb beers are on the shelves, making it confusing to choose the right beer to fit your carb budget.

Here are a few tips on picking a low-carb beer right for you.

• Look at the labels to see if they fit in your macros. 
• Look for ‘light’ beers, which could be lower in carbs with reduced alcohol and calories. 
• Look at the nutrition label on the packaging of your beer. 
• Search for nutritional information online or through reputable sources such as food logging apps. I use Lose it! App with a great feature that lets you add nutritional information by scanning the barcode from a product’s packaging.
• The general rule is to budget 5g of carbs for anyone on a low-carb diet or lifestyle. 

Frequently Asked Questions

Can I use Chicken Breasts?

Chicken breasts work well in this recipe. Pro tip: The pieces will be tender if you cut them against the grain (the white lines running through the chicken breast). Marinate with yogurt mixture longer too.

Can I use cashew paste?

Cashew paste is a great alternative to almond paste. Cashew paste will increase the carbs in the recipe but it will not change the flavour or taste. 

Can I use store-bought fried onions?

I’ve looked for fried onions in the store but have never found them. Fried onions are fried, not caramelized and may change the flavour of the korma slightly, but it wouldn’t taste bad.

Did you make this recipe?

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