Paleo Chicken Korma

This Paleo Chicken Korma is bursting with bold flavors. I guarantee this recipe will become one of your go-tos if you love Indian food!

While the ingredient list may look long it’s mostly because of the spices. If you have a well-stocked spice cabinet, which you should if you’re Paleo (spices = flavor), then this recipe is a breeze. All in all it comes together in about 30 minutes. How easy is that?

The key to make this flavorful korma sauce is by sauteeing a few key vegetables; onion, garlic, ginger, and jalapeno, with the spices then blending it all up into a creamy sauce. You’ll want to drink this stuff. You’ll have the option to add in some butter (or ghee!) at the end which makes the sauce super silky, but it’s not necessary if you’re strictly dairy-free.

I like to serve this chicken korma with cauliflower rice and sometimes I’ll add a few pickled red onions to the top. This is definitely my favorite meal by far. If you have some sauce leftover, I would recommend steaming some broccoli and green beans the next day for a veggie bowl that isn’t lackluster.


Paleo Chicken Korma

Serves: 4

Spice Mixture:

  • 1 ½ tablespoons garam masala
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • ½ teaspoon white pepper
  • ½ teaspoon turmeric
  • ¼ teaspoon cinnamon
  • ¼ teaspoon cardamom
  • ¼ teaspoon coriander
  • ¼ teaspoon nutmeg


  • 1.5 lbs chicken breasts, cut into 2-inch pieces
  • 2 tablespoons olive oil
  • 1 white onion, diced
  • 1” piece of fresh ginger, minced
  • 4 cloves garlic, minced
  • 1 jalapeno, diced
  • 3 tablespoons cashews
  • 1 ½ cup chicken broth
  • 1 tablespoon lemon juice
  • Salt, to taste
  • 2 tablespoons butter or ghee (optional)
  • Cilantro, for garnish


  1. Mix together the spice blend in a small bowl. Toss the chicken with half of the spices.
  2. Place the olive oil in a large deep skillet over medium high heat. Brown the chicken 2-3 minutes per side. Transfer to a plate.
  3. Add the onion, ginger, garlic, and jalapeno to the skillet and saute 3 minutes. Add in the remaining spice mixture and cook, stirring for an additional minute. Transfer to a blender with broth, cashews, and lemon. Blend until smooth.
  4. Transfer back to skillet with the chicken and any juices that have accumulated on the plate. Cook 5 minutes until the sauce is thickened.
  5. If using the butter or ghee, stir it in. Season with salt to taste, and garnish with cilantro before serving.

Leave a Comment