Nut-Free Chicken Korma

Experience the creamy, aromatic delight of Nut-Free Chicken Korma, a fresh twist on the classic Indian dish that's perfect for those with nut allergies. This flavorful recipe replaces traditional nuts with rich, velvety coconut milk, creating a luscious sauce that pairs beautifully with tender, marinated chicken thighs. Infused with a medley of fragrant spices like cinnamon, cardamom, and garam masala, this korma captures all the depth of traditional flavors without compromise. Quick to prepare, this nut-free version is ideal for a wholesome family dinner or an impressive meal for guests—served best with steamed rice or fluffy naan. With its allergen-friendly approach and bold, comforting taste, this dish is a must-try for lovers of Indian cuisine!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 500 grams boneless, skinless chicken thighs
• 150 grams plain yogurt
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 0.5 teaspoon turmeric powder
• 1 teaspoon salt
• 2 tablespoons vegetable oil
• 1 large onion, finely sliced
• 1 cinnamon stick
• 4 cloves
• 3 green cardamom pods
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon garam masala
• 400 milliliters coconut milk
• 1 teaspoon sugar
• 2 tablespoons fresh cilantro, chopped

Directions

Step 1

In a bowl, combine chicken pieces, yogurt, ginger paste, garlic paste, turmeric powder, and salt. Mix well to coat the chicken evenly and marinate for at least 30 minutes, or overnight in the refrigerator for best results.

Step 2

Heat oil in a large pan over medium heat. Add the sliced onion and sauté until the onions turn golden brown.

Step 3

Add the cinnamon stick, cloves, and cardamom pods to the pan. Stir for about a minute until the spices release their aroma.

Step 4

Add the marinated chicken to the pan and cook for about 5 minutes until the chicken starts to brown slightly.

Step 5

Sprinkle the coriander powder, cumin powder, and garam masala over the chicken. Stir well to coat the chicken with the spices.

Step 6

Reduce the heat to medium-low, and pour in the coconut milk. Stir the mixture and add sugar.

Step 7

Cover the pan and simmer the korma for 25-30 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened.

Step 8

Garnish with chopped fresh cilantro before serving.

Step 9

Serve hot with steamed rice or naan for a complete meal.

Nutrition Facts

Serving size	1294.9 grams (1294.9g)

Amount per serving	% Daily Value*
Calories	1748

Total Fat 87.30g	112%
Saturated Fat 21.20g	106%
Polyunsaturated Fat 16.90g
Cholesterol 634mg	211%
Sodium 3929mg	171%
Total Carbohydrate 97.90g	36%
Dietary Fiber 11.90g	43%
Total Sugars 49.60g
Protein 145.10g	290%

Vitamin D 107IU	535%
Calcium 591mg	45%
Iron 11mg	63%
Potassium 2708mg	58%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.7%

Protein: 33.0%

Carbs: 22.3%