Creamy Almond & Ginger Chicken Korma

Why You’ll Love This

Korma is often the highest-sugar item on a takeaway menu. Our version keeps the classic mild, aromatic profile but uses ground almonds and coconut milk to create that signature thick sauce. It’s comforting, rich, and feels like a real indulgence.

Ingredients

• 400g chicken thighs, cut into chunks
• 1 tbsp coconut oil
• 1 large onion, half finely diced, half sliced into rings
• 2 cloves garlic, crushed
• 2cm fresh ginger, grated
• 1 tsp turmeric
• 1 tsp garam masala
• 4 cardamom pods, crushed
• 200ml full-fat coconut milk
• 30g ground almonds
• Fresh coriander to garnish
• 200g cauliflower rice (to serve)

Method

1. Heat half the oil in a pan. Fry the diced onion, garlic, and ginger for 5 minutes until soft.
2. Add the turmeric, garam masala, and cardamom pods. Stir for 1 minute until fragrant.
3. Add the chicken chunks and brown for 3-4 minutes.
4. Pour in the coconut milk and stir in the ground almonds. Simmer gently for 15-20 minutes until the sauce is thick and the chicken is cooked.
5. While the curry simmers, fry the remaining onion rings in the rest of the oil until brown and crispy.
6. Serve the korma over cauliflower rice, topped with the crispy onion rings and fresh coriander.

Tips & Swaps

• For a nut-free version, swap the ground almonds for a tablespoon of coconut flour (though the flavour will change slightly).
• Crispy finish. Top with crispy fried onion rings just before serving for a professional-looking finish and a sweet, savoury crunch.
• If you have time, marinate the chicken in a little yoghurt and the spices beforehand for extra tenderness.

Key Takeaways

• Net carbs: 6g per serving — suitable for keto and low-carb diets
• Cook time: 40 minutes total (15 prep + 25 cook)
• Key ingredient: Ground almonds (the secret to a naturally thick, creamy korma sauce without flour).
• Best for: A mild, comforting curry night at home that feels like a takeaway treat.