Photo of Creamy chicken korma by WW

Creamy chicken korma

Total Time
30 min
10 min
20 min
Korma is typically an ultra-creamy, slightly sweet curry with pronounced accents of almonds and cardamom. Here, the richness of heavy cream is replaced by a thick purée of almond milk, sautéed onions, and almond butter for a similar effect.


Canola oil

1½ Tbsp, divided

Uncooked boneless skinless chicken breast(s)

1 pound(s), cut into 1⁄2-inch pieces

Kosher salt

1 tsp, divided

Uncooked onion(s)

1 large, chopped


4 medium clove(s), chopped

Garam masala

1½ tsp

Canned tomato paste

2 Tbsp

Plain unsweetened almond milk

1½ cup(s)

Unsweetened powdered almond butter


Cooked cauliflower rice

2 cup(s)


¼ cup(s), fresh, chopped


  1. In a 12-inch nonstick skillet, heat 1⁄2 tbsp oil on medium-high. Add the chicken and season with 1⁄4 tsp salt. Cook until the chicken is browned and cooked through, 8 to 9 minutes, stirring occasionally. Transfer the chicken to a bowl.
  2. Reduce heat to medium and add the remaining 1 tbsp oil to the skillet. Add the onion and garlic and cook until golden and crisp-tender, 4 to 5 minutes, stirring occasionally. Stir in the garam masala, then the tomato paste. Cook for 1 minute, stirring occasionally. Transfer the vegetables to a blender. Add the almond milk, almond butter, and remaining 3⁄4 tsp salt and blend until smooth.
  3. Return the chicken to the skillet and stir in the puréed sauce. Cook over medium-low heat until the chicken is heated through, 3 to 4 minutes. Serve with the cauliflower rice. Garnish with the cilantro.
  4. Serving size: scant 1 cup korma