Sauté Onions

• Heat a large skillet over medium heat and add 2 tablespoons of light olive oil (or vegetable oil).
• Add the finely chopped yellow onion and sauté until softened and golden brown, about 5 minutes. Stir occasionally to prevent burning.

Cook Chicken

• Once the onions are golden, add the chicken pieces (cut into bite-sized chunks) to the skillet.
• Sauté the chicken until it is no longer pink on the outside, approximately 5 minutes. No need to fully cook it at this stage.

Build Flavor

• Stir in minced garlic, ginger, garam masala, ground cumin, coriander, chili powder, turmeric, salt, pepper, and tomato paste.
• Cook for another 2 minutes, stirring constantly, until the chicken is evenly coated and the mixture becomes fragrant.

Make the Sauce

• Reduce the heat slightly and add Greek yogurt, coconut cream (use the thick part from the top of the can), almond flour (optional), and sugar.
• Stir well to combine all ingredients. Bring the mixture to a light boil, then reduce the heat to a simmer. Let it cook uncovered for 8–10 minutes, stirring occasionally, until the chicken is fully cooked and the sauce reaches your desired thickness.

Finish with Cream

• Remove the skillet from heat and stir in heavy whipping cream. Return the sauce to a gentle simmer briefly, then taste and adjust seasoning if necessary (add more salt or pepper as needed).

Serve

• Spoon the Chicken Korma over steamed white rice and garnish generously with fresh cilantro for added freshness and presentation.
• Alternatively, serve with naan bread, pita bread, or raita for a complete meal.