Chicken korma is a rich, mildly spiced curry from the Indian subcontinent, known for its creamy sauce and tender chicken. This gluten-free version uses naturally gluten-free ingredients like yogurt, ground almonds, and a blend of aromatic spices, thickened without any flour. It’s a comforting, restaurant-style dish you can easily make at home, perfect for a weeknight dinner or a special meal.
Ingredients
- 1 lb (450 g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup (240 g) plain whole-milk yogurt, at room temperature
- 1 tbsp (15 ml) lemon juice
- 1 tsp (5 g) salt, divided
- 1/2 tsp (1 g) ground turmeric
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground cardamom
- 1/4 tsp (0.5 g) ground cloves
- 1/4 tsp (0.5 g) ground cinnamon
- 1/4 tsp (0.5 g) cayenne pepper (optional, for heat)
- 2 tbsp (30 ml) vegetable oil or ghee
- 1 large yellow onion, finely chopped (about 1 1/2 cups / 190 g)
- 2 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 1/4 cup (30 g) ground almonds (almond meal)
- 1/2 cup (120 ml) chicken broth, gluten-free
- 1/2 cup (120 ml) heavy cream
- 2 tbsp (30 g) unsalted butter (or more ghee)
- Fresh cilantro, for garnish
Instructions
- In a medium bowl, combine the chicken, yogurt, lemon juice, 1/2 teaspoon of salt, turmeric, cumin, coriander, cardamom, cloves, cinnamon, and cayenne (if using). Stir well to coat. Cover and refrigerate for at least 15 minutes (or up to 2 hours for more flavor).
- Heat the oil or ghee in a large heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until soft and golden, about 8-10 minutes.
- Add the garlic and ginger to the pot and cook for 1 minute until fragrant.
- Add the chicken with its marinade to the pot. Cook, stirring, for 5-7 minutes until the chicken is no longer pink on the outside.
- Stir in the ground almonds and cook for 1 minute, stirring constantly.
- Pour in the chicken broth and bring to a simmer. Reduce heat to low, cover, and let cook for 15 minutes, stirring occasionally.
- Uncover, stir in the heavy cream and butter. Let simmer gently for another 5-10 minutes, until the sauce has thickened slightly and the chicken is cooked through. The chicken is safe to eat when it reaches an internal temperature of 165°F (74°C) as measured with a food thermometer, per USDA FSIS guidelines.
- Season with the remaining 1/2 teaspoon of salt, or to taste. Garnish with fresh cilantro and serve hot.
Tips
- Yogurt at room temperature: Adding cold yogurt to the hot pot can cause it to curdle. Let it sit out for 15-20 minutes before mixing with the chicken.
- Ground almonds: For a smoother sauce, use blanched almond flour instead of almond meal. If you have a nut allergy, substitute with 2 tablespoons of gluten-free all-purpose flour or 1 tablespoon of cornstarch mixed with 2 tablespoons of water (slurry) added at the end.
- Spice level: The cayenne is optional; omit it for a truly mild korma, or add more to taste. You can also add a slit green chili for extra heat.
- Chicken: Chicken thighs stay juicier than breasts. If using breasts, reduce the initial cooking time by 3-4 minutes to avoid drying out.
Serving Suggestions
Serve the korma over steamed basmati rice or with gluten-free naan or roti. It also pairs well with a simple cucumber salad or sautéed greens. For a heartier meal, add a side of roasted vegetables.
Variations
- Vegetable Korma: Replace the chicken with 2 cups of mixed vegetables (potatoes, cauliflower, peas, carrots) and cook until tender.
- Lamb Korma: Use 1 lb (450 g) lamb stew meat instead of chicken. Brown the lamb first, then proceed with the recipe, increasing the simmering time to 45 minutes or until tender.
- Cashew Korma: Substitute the ground almonds with ground cashews for a different nutty flavor.
- Dairy-Free: Use full-fat coconut milk instead of heavy cream, and use ghee or a dairy-free butter substitute. Make sure the yogurt is dairy-free as well.
Storage and Reheating
Refrigerate any leftovers in an airtight container within 2 hours of cooking. The korma will keep for 3-4 days in the refrigerator. Reheat gently on the stovetop over low heat, adding a splash of water or broth to loosen the sauce if needed. You can also reheat in the microwave in 30-second intervals, stirring in between. The flavors often deepen overnight.
Frequently Asked Questions
Can I make this korma ahead of time? Yes, you can make it 1-2 days ahead. The flavors meld and improve. Reheat gently before serving.
How do I know if my chicken is cooked? The most reliable way is to use a food thermometer. The chicken is safe when it reaches an internal temperature of 165°F (74°C). You can also check that the juices run clear and there is no pink in the center.
Can I freeze chicken korma? Yes, you can freeze it for up to 3 months. Thaw overnight in the refrigerator and reheat gently. The sauce may separate slightly upon thawing; whisk well while reheating.
What is the difference between korma and tikka masala? Korma is generally milder and sweeter, with a sauce based on yogurt, cream, and ground nuts. Tikka masala is typically more tomato-based and has a more robust, spicier flavor.
Is this recipe truly gluten-free? Yes, all the ingredients listed are naturally gluten-free. However, always check the labels on your chicken broth, spices, and ground almonds to ensure they are processed in a gluten-free facility if you have celiac disease or a severe sensitivity.
Can I use chicken breast instead of thighs? Absolutely. Use the same weight, but reduce the cooking time in step 6 to 10 minutes, and check for doneness earlier to prevent dry chicken.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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