Paleo Recipes - Chicken Korma Recipe

This is one of our favourite paleo recipes - a really tasty, nut and dairy free chicken korma. It goes brilliantly with pilau cauliflower rice and would make a great addition to our Indian Banquet menu.

Korma is a lovely creamy, mild, coconutty curry which is a firm favourite with children and adults alike. Our chicken korma recipe is nut, dairy and gluten free. You could easily replace the chicken to create a vegetable korma recipe that would make this a real treat for both vegetarians and vegans.

paleo recipes chicken korma recipe dairy free recipe nut free recipe gluten free recipe

Chicken Korma Recipe - Nutritional Info

paleo recipes chicken korma recipe the secret to a tasty korma is in the blend of herbs and spices

This dish contains coconut milk which provides vitamins C, E, B1, B3, B5 and B^ as well as iron, selenium, sodium, calcium, magnesium, manganese and phosphorus. We like to use the Aroy D coconut milk as it doesn't contain any of the thickening agents that many other varieties do. You could also make your own coconut milk quite simply - we show you how here.

We used left over brown meat from a roast chicken. The darker meat provides more iron and zinc than the white meat, along with niacin, selenium, riboflavin, vitamin B6 and pantothenic acid.

Paleo Recipes - Chicken Korma - Ingredients - serves 4 - 6

The greatest investment you can make in your kitchen is to create an extensive collection of herbs and spices. They will enhance almost every dish you will ever make, and can transform the blandest of ingredients into a truly unforgettable meal. Using your own home grown herbs and spices will add an extra special twist to all of your paleo recipes.

Korma Spice Mix - why not make extra quantities and store in an airtight container for another day? 

  • 3/4 tsp dried ground ginger
  • 1 tsp garlic powder
  • 1/4 tsp ground cumin
  • 1/3 tsp ground coriander
  • 1/8 tsp ground cardamom
  • 1/16 tsp chilli powder
  • 1 tsp turmeric
  • 1 tsp coriander leaf
  • 1/8 tsp cinnamon
  • 1/16 tsp ground cloves
  • 1 bay leaf
  • 1 large pinch of saffron

 For the sauce

  • 1 onion, finely chopped
  • 1 tsp coconut oil
  • 1 cup of shredded coconut
  • 2 cups of coconut milk
  • 1 cup of chicken stock (home made is even better) substitute with vegetable stock if required
  • 1 tbsp lemon juice
  • 2 cups of left over chicken - substitute with fresh if you have no left overs, or substitute with a selection of vegetables if making a vegetable korma


  1. Heat the coconut oil in a large pan and gently fry off the onions until they are translucent.
  2. Stir in all of the spices (EXCEPT the bay leaf and saffron) and fry for 30 seconds with the onions.
  3. Stir in the shredded coconut so that it is nicely coated in spices.
  4. Pour in the stock, coconut milk and lemon juice and stir thoroughly.
  5. Drop in the chicken and stir.
  6. Add the bay leaf and saffron to the pan.
  7. Cover and leave to gently simmer for 25 - 30 minutes.
  8. If you are worried about the chicken being correctly cooked, check the internal temperature using a meat or infrared thermometer.
  9. Serve on a bed of cauliflower pilau rice, or plain if you prefer. 

Add this chicken korma recipe to the other dishes in our Indian Banquet Menu for a lovely takeaway at home treat.

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