Chicken Korma Healthy Take Out

Chicken Korma has always been a favorite.  Many years ago when I lived in London, I discovered  Indian cuisine and loved it.  Fast forward a few years and it’s all about trying to come up with something that tastes just as good as takeaway but is  much better for you.

Typically the Indian dishes that I really like are all traditionally laden with heavy cream, which is not so good in large amounts!

So in my never ending quest to reproduce something a little bit healthier, the old favourite chicken korma came under the microscope.  I still am not 100% happy as I am trying to make it taste like the Indian takeaway we used to get.  Saying that, it still tastes yummy and is much better for you.

Feel free to add at least one cup of vegetables to the recipe which I normally do just to make sure we are getting our quota of fresh vegetables and make this a rounded nutritious meal.

I also prefer to make this one day in advance as it really gives the flavours time to develop and tastes even better.

Yields serves 2 -3

Chicken Korma

15 minPrep Time

30 minCook Time

45 minTotal Time

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Recipe Image


  • 600g Chicken breast cut into bite sized pieces
  • 1 heaped tablespoon of minced fresh ginger
  • 3 cloves of garlic, minced/crushed
  • 150g thick yogurt
  • 1 dried red chilli (optional)
  • 1 onion very finely chopped
  • 1 tablespoon olive oil
  • 1 tablespoon ground coriander
  • Pinch of ground black pepper
  • 1 teaspoon turmeric and cumin
  • 1 tablespoon tomato paste or puree
  • 1 teaspoon garam masala
  • 1 can of coconut milk or cream
  • 1 teaspoon of Himalayan Salt
  • 2 tablespoons ground almonds
  • (Cornflour/arrowroot optional if thicker consistency is required)
  • finely chopped Coriander Leaves, to garnish


  1. Mix the chicken with the ginger, garlic and yogurt. Cover and marinade for 12 hours or in the fridge overnight or cook straight but away the depth of flavour will be less
  2. Heat the oil in a medium/large saucepan.
  3. Add the ground coriander, ground black pepper, turmeric,cumin and garam masala and stir fry for about 1-minute over a low heat.
  4. Turn up the heat, add the onion and chilli (if using) and stir fry for about 10-minutes or until onion is soft and cooked
  5. Add the chicken and the marinade and continue to stir fry for 5-10 minutes or until chicken is cooked.
  6. Add the coconut milk/cream
  7. Add vegetables if using
  8. Stir in the ground almonds and any thickener if required
  9. Heat until coconut milk is hot and vegetables (if using) are tender
  10. taste and season with extra salt if required
  11. Garnish with fresh coriander/cilantro
  12. serve with rice



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