Chicken Korma Curry Recipe

Creamy chicken korma

  • serves 4
  • Easy

Ditch the weekend Indian take away and cook this simple, creamy chicken korma. Our vibrant recipe is low in calories yet packed with plenty of flavour. Perfect comfort food


*This recipe is gluten-free according to industry standards



  • chicken thigh fillets 500g, cut into chunks
  • groundnut oil 1 tbsp
  • onions 2 large, finely chopped
  • cumin seeds 2 tsp
  • garlic 2 cloves, crushed
  • ground almonds 4 tbsp
  • ginger a walnut-sized chunk, grated
  • rice or naan bread to serve


  • full-fat natural yogurt 200ml
  • caster suagr 1 tsp
  • ground turmeric 1 tsp
  • cinnamon stick 1, broken
  • cardamom pods 8, bruised
  • cloves 4, crushed
  • coriander seeds 1 tsp, crushed
  • mild chilli powder ½
  • sea salt flakes 1 tsp


  • Step 1

    Mix all the marinade ingredients, toss with the chicken then leave for an hour (you can leave longer or even overnight, if you like).

  • Step 2

    Heat the oil in a pan with a lid. Fry the onions for 7-8 minutes or until softened and starting to turn golden, then add the cumin, garlic and ginger, and cook for 2-3 minutes. Add the chicken with its marinade and cook for  5 minutes, stirring, until it starts to turn opaque. Add 150ml water and the almonds, stir well and bring to a low simmer. Put on the lid and cook gently for 30 minutes. Serve with rice or naan bread.

Try more of our low calorie chicken curry recipes here...

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Nutritional Information

  • Kcals 359
  • Fat 16.9g
  • Saturates 3.2g
  • Carbs 15.6g
  • Sugars 12.5g
  • Fibre 3.4g
  • Protein 34.6g
  • Salt 1.6g