Chicken Korma

If you have read any of my other recipe posts, you know I love Indian food. For me, the spicier, the better! But, I know a lot of people don’t like their meals to be too hot and spicy. Luckily, and despite what a lot of people think, Indian food does not have to be mouth-burning hot. In fact, many Indian meals are savory without containing lots of heat. Once such dish is chicken korma.

I make this dish often for my friends with tame taste buds, and it always goes down well. It’s creamy, high in protein, and easy to make. And, like a lot of curries, it often tastes even better when you reheat the leftovers the following day!

Chicken korma IS high in fat, but the fats are mostly good fats – especially when compared to jars of cook-in sauces from the grocery store or many take out versions of this dish, both of which are usually high in unhealthy trans fats.

Serve with rice or, if you want to keep the carbs down, grated, lightly cooked cauliflower, which makes a kind of faux-rice.

Ingredients – serves six:

6 chicken breasts
1 large onion
3 cloves garlic
1 red pepper
2 tablespoons coconut oil
1 ½ tablespoons mild or medium curry powder
1 ½ tablespoons ground coriander seeds
2 teaspoons ground cumin
2 teaspoons ground turmeric
4 fluid ounces natural yogurt
½ can coconut milk
1-ounce ground almonds
1 ½ tablespoon garam masala
Salt, to taste
½ bunch coriander


Attach the thick slicing disc to your food processor and slice the garlic, onion and red pepper.

In a small bowl, add a little cold water to the spices to make a paste.

Heat the oil in a saucepan over a medium heat and add the onion, garlic and spices. Cook until the vegetables are soft – usually around 7-10 minutes.

Next, add the coconut milk, yogurt, and ground almonds. Simmer for five minutes. Take off the heat and allow to cool for ten minutes.

Attach the knife blade to your food processor. Put the contents of the pan into the food processor and process until smooth; this is your korma sauce.

Skin the chicken and cut into one-inch cubes. Place the chicken breasts into a saucepan and add the sauce and the sliced yellow peppers.

Bring to a simmer and cook for 25 to 30 minutes or until the chicken is cooked.

Finally, chop the coriander in your food processor and sprinkle on top.

Nutrition per 300 gram/10-ounce serving: 

498 calories
Carbs 15.9 grams
Fiber 4.5 grams
Protein 39 grams
Fat 27.2 grams

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Hi, my name is Sarah and I’m so happy that you’re here! I've shared my story here

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