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Chicken Korma Bake

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Chicken Korma Bake is a creamy, oven-baked dish featuring tender chicken simmered in a mildly spiced korma sauce made with yogurt, coconut milk, and warm aromatic spices.

Ingredients

  • 1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into chunks
  • 1 tablespoon vegetable oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1 cup tomato sauce
  • 1 cup coconut milk or heavy cream
  • 1/2 cup plain Greek yogurt
  • 1/3 cup ground almonds
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • 2 tablespoons fresh cilantro, chopped (for garnish)

Instructions

  1. Preheat oven to 375°F (190°C) and lightly grease a baking dish.
  2. Heat oil in a skillet over medium heat. Sauté chopped onion for 4–5 minutes until soft and translucent.
  3. Add garlic and ginger; cook for 30 seconds until fragrant.
  4. Stir in garam masala, cumin, coriander, and turmeric. Toast spices briefly for about 30 seconds.
  5. Add tomato sauce, coconut milk (or cream), Greek yogurt, and ground almonds. Stir until smooth and simmer gently for 5 minutes. Season with salt and pepper.
  6. Place chicken pieces into the prepared baking dish and pour sauce evenly over the top.
  7. Cover with foil and bake for 25–30 minutes, until chicken reaches an internal temperature of 165°F (74°C).
  8. Remove foil and bake an additional 5–10 minutes to slightly thicken the sauce if desired.
  9. Garnish with fresh cilantro before serving.

Notes

  • Chicken thighs provide juicier results than breasts.
  • Use coconut milk for a dairy-free version.
  • Ground cashews can substitute for almonds.
  • Add peas or spinach for a complete one-dish meal.
  • Freeze for up to 2 months and thaw overnight before reheating.
  • Add chili powder for extra heat if desired.

Nutrition

Find it online: https://thefamilycooking.com/chicken-korma-bake/