Dairy-Free Chicken Korma

Indulge in the rich and aromatic flavors of Dairy-Free Chicken Korma, a wholesome twist on the classic Indian dish. This creamy curry swaps traditional yogurt and cream for silky coconut milk and cashew paste, making it perfect for those seeking a dairy-free alternative without compromising on taste. Tender chicken thighs are gently simmered in a fragrant blend of spices, including garam masala, cumin, and turmeric, creating a luscious, golden curry that’s both comforting and satisfying. With a prep time of just 20 minutes, this dish is ideal for weeknight dinners or special occasions. Serve it over fluffy basmati rice or with warm naan to soak up the deliciously spiced sauce. Garnished with fresh cilantro and a splash of lemon juice, this gluten-free, dairy-free chicken korma is guaranteed to impress!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams Chicken thighs, boneless and skinless
• 400 milliliters Coconut milk
• 1 large Onion, finely chopped
• 4 cloves Garlic, minced
• 1 tablespoon Fresh ginger, grated
• 50 grams Raw cashews
• 2 tablespoons Tomato paste
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 1 teaspoon Garam masala
• 0.5 teaspoon Turmeric powder
• 0.25 teaspoon Cayenne pepper
• 1 teaspoon Salt
• 2 tablespoons Cooking oil
• 2 tablespoons Cilantro, freshly chopped
• 1 tablespoon Lemon juice

Directions

Step 1

1. Start by soaking the cashews in hot water for about 10 minutes to soften them.

Step 2

2. While the cashews are soaking, cut the chicken thighs into bite-sized pieces and set aside.

Step 3

3. In a large pot or deep pan, heat the cooking oil over medium heat. Add the finely chopped onion and sauté until it turns golden brown, about 5-7 minutes.

Step 4

4. Stir in the minced garlic and grated ginger, and sauté for another 2 minutes until fragrant.

Step 5

5. Add the tomato paste, ground cumin, ground coriander, garam masala, turmeric powder, cayenne pepper, and salt. Stir the spices into the onions and cook for 2-3 minutes to allow the spices to release their aroma.

Step 6

6. Drain the soaked cashews and blend them into a smooth paste using a small amount of the coconut milk to help the blending process.

Step 7

7. Add the chicken pieces to the pot, stirring to coat them in the spices and onion mixture.

Step 8

8. Pour in the remaining coconut milk and the cashew paste. Stir well to combine all ingredients.

Step 9

9. Bring the mixture to a gentle simmer, cover the pot with a lid, lower the heat, and let it cook for about 25-30 minutes, or until the chicken is fully cooked and tender.

Step 10

10. Once cooked, add the lemon juice and give the korma a good stir. Adjust the seasoning with more salt if needed.

Step 11

11. Garnish with freshly chopped cilantro before serving.

Step 12

12. Serve the dairy-free chicken korma with rice or flatbread of your choice. Enjoy!

Nutrition Facts

Serving size	(1214.0g)

Amount per serving	% Daily Value*
Calories	1862.2

Total Fat 107.8g	0%
Saturated Fat 23.5g	0%
Polyunsaturated Fat 0.0g
Cholesterol 625mg	0%
Sodium 2905.5mg	0%
Total Carbohydrate 83.2g	0%
Dietary Fiber 8.6g	0%
Total Sugars 42.3g
Protein 144.6g	0%

Vitamin D 0IU	0%
Calcium 231.3mg	0%
Iron 13.8mg	0%
Potassium 2676.6mg	0%

*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: 51.6%

Protein: 30.7%

Carbs: 17.7%