Chicken Korma

  • Cook: 35 min
  • Servings: 4


  • 2 tbsp oil or ghee
  • 1 big onion
  • 2 cloves of garlic
  • 1 tsp salt
  • 1 tbsp grated ginger
  • 2 tsp coriander
  • 2 tsp turmeric
  • 1 tsp cinnamon
  • 1 tsp cumin
  • 0.5 tsp cloves
  • 0.5 tsp cardamom
  • 0.5 tsp black pepper
  • 0.5 tsp fennel seeds
  • 450 g boneless chicken thighs
  • 150 g Apetina® Natural Cream Cheese
  • 2 tbsp almond flour
  • 2 dl water
  • 2 g almond flakes
  • tsp fresh coriander


Cream cheese is an excellent substitute for cream, yoghurt, or coconut milk. Less fat but much more creamy in texture!


Try adding some dried fruit, e.g. raisins into your korma. Works!

Chicken Korma is a mild, creamy curry. Depending on the region of origin, it bases its creaminess on yoghurt or coconut milk. Using cream cheese however, makes your korma particularly irresistible. Serve with some naan bread, rice and raita, and you are all set for the most flavourful Indian meal.

Korma is said to be the mildest of curries. But the blend of spices used leave nothing to hope for in taste. And if looking for something a bit spicier, feel free to add some chilies. This family friendly korma recipe uses only ground spices (to simplify matters), the aromas while cooking will still turn your kitchen into a little India. Nuts are another must in korma. I use almonds, but cashews are a good alternative.


Peel and chop the onion and fry it in oil on a moderate temperature for 10 min. Add grated ginger and finely minced garlic cloves and keep on cooking for another 5 min. Add the rest of the ground spices and fry until the aroma reaches your nose. Add the chicken, cut in fork fitting pieces, mix carefully with the spices and let the pieces get some colour. Add cream cheese, water and almond flour. Put on a lid and let cook for 10 minutes. Add water if the sauce appears too thick. Sprinkle the korma with almond flakes and fresh coriander before serving. Serve with rice and/or naan and your favourite raita.


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