Chicken Korma Recipe (gluten free)

This chicken korma recipe is easy, approachable and perfect if you always thought cooking indian food was super intimidating! I always did! I love to eat gluten free indian recipes but I was always so nervous to make it. This is an easy chicken korma recipe, all cooked up in one pan, perfect for beginners. There is no marinading required. It is ready in less than 30 minutes.

This chicken korma recipe is creamy and mild, but certainly not flavorless. I really wanted to create an easy chicken korma that stands out as a simple curry recipe anyone will love, is quick and simple, and that kids can even enjoy too.

If you love an easy weeknight dinner recipe with rice, you’ll also love my gluten free orange chicken and my gluten free fried rice.

What Makes this Gluten free Recipe Special?

• This chicken korma recipe is perfect for a dinner party or family dinner when you want to impress your guests. It is a rich and flavorful dish with tender chicken, crunchy broccoli and a rich, creamy sauce that is sure to impress.
• My goal was to make an easier version of an intimidating dish that doesn’t sacrifice on the classic authentic taste, but also doesn’t take all day to make!
• The best part about this recipe is that it is a one pan meal…which means only one pan to make it and only one pan to clean up! My ideal situation since I hate doing dishes.
• This recipe is allergy friendly. You can use gluten free chickpea flour like I did here for gluten free chicken korma recipe. I serve with gluten free naan or rice since rice is naturally gluten free. You can use coconut milk like I did here for an easy dairy free recipe!
• This chicken coconut korma is an easy freezer friendly meal, which means it is a great option for a meal prep lunches or dinners! I love to have it ready to go when I need to just pull a dinner out of the freezer and heat it up quick.

Ingredients & Substitutions

Korma sauce: You can either make this from scratch as per my recipe below, or you can buy a store bought sauce to save time! My chicken coconut korma recipe uses coconut milk to make sure this is a dairy free recipe. If you don’t have coconut milk you can use yogurt instead!

Chicken: You can use any chicken in this Chicken Korma Recipe from chicken breasts to chicken thighs. Steak, or lamb works great too! I like to use boneless skinless chicken breasts when I make this. I cut them up into 1″ pieces so it cooks faster. To make this recipe vegetarian or vegan use cauliflower instead!

Broccoli: Choose your favorite vegetable to add here. I always add broccoli but cauliflower or peppers and onions work great too!

Rice: You can use white or brown rice, frozen rice or instant microwaveable rice.

How do I make this recipe?

First things first, I preheat oven to 375°F (190°C).

Next, I make the rice according to the box directions.

Then, I get the sauce going. In a dutch oven, heat the olive oil over medium heat. Add the dried onion flakes and garlic flakes to the pan. Sauté for 1-2 minutes until fragrant. Stir in the turmeric and chili peppers (if using). Cook for another minute, stirring constantly. Next, I slowly whisk in the chickpea flour. Cook for 1-2 minutes, stirring continuously to prevent burning. Gradually whisk in the water and coconut milk. Bring the mixture to a simmer, stirring constantly. Reduce heat to low, and simmer for 15-20 minutes, stirring occasionally. Note, the sauce will thicken as it simmers! Don’t panic if it takes a minute! Season with salt and brown cane sugar, to taste. Adjust the consistency with a little extra water or coconut milk, if you need. Once sauce is done, set aside.

Then, in the same Dutch oven, combine chicken, and broccoli. Add a little olive oil and brown the chicken over medium heat. This will take approx 6-9 minutes.

Once the chicken is browned, pour the rice and prepared Korma sauce over the chicken and vegetables, making sure they are well coated. Stir to combine.

Cover the Dutch oven with a lid or foil and bake the Chicken Korma Recipe for 20-25 minutes, or until the chicken is cooked through and the sauce is bubbly. Uncover and bake for an additional 5-10 minutes, or until the top is lightly browned and the sauce has slightly thickened.

I like to add fresh herbs on top of mine before serving.

Does this recipe use Curry Powder?

You will not find any curry powder listed as one of the ingredients for this Chicken Korma Recipe. Curry powder is a mix of these traditional spices: turmeric, coriander, fenugreek, cinnamon, cumin, black pepper, ginger, and cardamom. Instead, here we’ll use a list of whole spices that are easier to find and less generic. This allows us to use different amounts of each ingredient and not be forced to stick with the ingredient ratio of a pre-made mix.

What is Korma?

The word ‘korma‘ means ‘to braise’ or “pan-sear” which is exactly what we will be doing to the chicken before adding it to the simple sauce. Usually, in a chicken korma recipe, the chicken is sautéed with ghee or oil and then added to a rich curry sauce. So I wanted to preserve that simple idea here in a more beginner way.

The most distinguishing flavors of a traditional Chicken Korma is the whole spices, a rich yogurt or coconut milk. Instead of yogurt, this chicken korma recipe uses coconut milk to ensure it is dairy free.

What makes this chicken korma recipe a good beginner recipe?

Talk about an easy recipe! This recipe calls for ZERO marinating, and no removing pieces or spices from the pan just to add them back in later. It is easy. It is straight foward. This recipe focuses on adding ingredients slowly to one pan to build up the flavors. This recipe focues on letting your flavors, protein and veggies simmer together.

All the authentic flavors you find in a korma sauce, but ready in much less time. Think the simple weeknight meal version of your favorite slow cooked chicken coconut korma dish.

How Do I Serve this chicken korma recipe?

Chicken Korma is traditionally served with naan, but can be paired with rice! Since this is a gluten free recipe, I always opt to serve this with rice because it is naturally gluten free. If you want to serve it with gluten free naan you can buy a store bought gluten free naan or make your own at home with gluten free flour and yogurt.

How do I Store and Meal Prep this recipe?

To store, I let the Chicken Korma Recipe cool completely before refrigerating in an airtight container for up to four days.

For longer storage, I love to portion into freezer-safe containers and freeze for up to 2 months.

To meal prep into individual portions, divide the chicken coconut korma into separate containers. These individual portions are my favorite for great grab-and-go lunches or quick dinners during the week.

How do I reheat leftovers?

If the chicken coconut korma leftovers are stored in the fridge, I add to a skillet and warm on medium low heat so it does not burn. Make sure to only heat it until it is warm and not overcook.

If leftovers are stored in the freezer, let thaw overnight. Then, add to a skillet and warm on medium low heat so it does not burn. Make sure to only heat it until it is warm and not overcook.

Looking for more gluten free recipes?

If you make this recipe and enjoyed it, I would really appreciate a review! You can find me on Instagram, Facebook, Tik Tok and Pinterest. Purchase my cookbook Easy Allergy Free Cooking. Join my exclusive weeknight meal plan group for 5 weekly 30-minute dinner recipes. The weeknight meal plan also has an accompanying podcast as well! I would love for you to follow along!