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coconut chicken korma recipe

Chicken Korma Recipe (gluten free)

Kayla Cappiello
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.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 30 minutes
Course Dinner
Cuisine American, Indian
Servings 4 servings
Calories 510 kcal

Ingredients
  

Ingredients for the sauce: (Or you can save time and use a store bought one!)

  • 1 cup water
  • 13.5 ounce full-fat coconut milk
  • 1/4 cup chickpea flour
  • 1 tablespoon onion powder
  • 1 tablespoon olive oil
  • 1 teaspoon salt or to taste
  • 1 teaspoon brown sugar
  • 1/2 tbsp garlic powder
  • 1/2 teaspoon turmeric

Ingredients:

  • 1 lb chicken
  • 2 cups broccol florets
  • 2 cups white rice

Optional Toppings:

  • 1/4 cup cashews
  • 1/4 cup shredded spinach, cilantro, parsley or green onions
  • 3 tbsp garlic sauce

Instructions
 

  • Preheat oven to 375°F (190°C).
  • Cook the rice according to the box directions.
  • 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. WGradually 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. The sauce will thicken as it simmers. Season with salt and brown cane sugar, to taste. Adjust the consistency with a little extra water or coconut milk, if needed. When the sauce is done, set aside.
  • In a 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 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.
  • Let the casserole stand for a few minutes before serving. Garnish with fresh herbs or cilantro, a drizzle of garlic sauce or chopped cashews, if desired.

Nutrition

Calories: 510kcalCarbohydrates: 36gProtein: 31gFat: 28gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 73mgSodium: 751mgPotassium: 902mgFiber: 3gSugar: 3gVitamin A: 321IUVitamin C: 43mgCalcium: 67mgIron: 5mg
Keyword gluten free
Tried this recipe?Let me know how it was!