This Chicken Coconut Korma curry recipe is a great way to incorporate turmeric, a potent anti-inflammatory spice, into your diet. Turmeric is an ingredient in the curry powder. The active ingredient in turmeric, curcumin, requires both pepper and a fat source to be best absorbed. Most curry powders contain black pepper, but feel free to add additional black pepper just to be sure.

Are you looking for a vegetarian alternative? Substitute one can of garbanzo beans in place of the chicken. Drain and rinse the beans and add in for Step 2. Saute for 1 minute. Bon appetit!

Chicken Coconut Korma

  • Author: Cookology, chef for EatLove
  • Yield: 4 servings 
  • Category: Dinner
  • Cuisine: Indian
Chicken Coconut Korma




  • 1 tablespoon olive oil
  • 1 pound boneless chicken thighs
  • 1 red pepper, chopped
  • 1 head cauliflower, chopped
  • 1 tablespoon curry powder
  • 1⁄2 cup low sodium chicken broth
  • 2 tablespoons almond flour
  • 3 tablespoons light coconut milk
  • 1 tablespoon cilantro chopped

Serve with:

  • 1 cup basmati rice
  1. Cook rice according to package directions.
  2. Heat the oil in a wok or deep-sided frying pan, add the chicken and stir for 5 minutes until almost cooked.
  3. Add the veggies, curry powder, chicken broth , almond flour and coconut milk. Simmer for 5 minutes or until the sauce has thickened.
  4. Serve immediately with plain boiled basmati rice, garnished with the cilantro.


  • Serving Size: 1 serving
  • Calories: 419
  • Sodium: 168 mg
  • Fat: 13 g
  • Saturated Fat: 3 g
  • Carbohydrates: 46 g
  • Fiber: 6 g
  • Protein: 30 g

Keywords: healthy chicken recipe, coconut, korma, healthy dinner

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For other healthful recipes, check out some of my favorites:

White Bean Chicken Chili

Tempeh Taco Lettuce Wraps

Warm Chickpea and Bulgur Salad

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