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two plates of chicken korma

Dairy Free Chicken Korma

Dairy free chicken korma made with uht coconut milk to keep it low fat but still jam packed full of flavour and quick to prepare with the help of a pre made blend of nine spices. A healthy and easy chicken korma perfect for a hearty and warming weeknight dinner made in under 30 minutes. 

Course dinner, lunch
Cuisine DF, GF, Low Fat, Low fodmap
Keyword dairy free chicken korma
Prep Time 5 minutes
Cook Time 20 minutes
Servings 2
Calories 166 kcal
Author emma


  • 200 grams chicken
  • 250 ml coconut milk i used alpro uht coconut milk
  • 2 tbsp korma spice mix adjust to suit your taste
  • 2 tsp arrowroot powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 40 grams frozen peas optional


  1. Heat a non stick medium sized frying pan on medium high. Add korma spices and toast them for a few minutes. Then add chicken and brown it on both sides.

  2. Add coconut milk to the frying pan and stir. Then add frozen peas if your using them

  3. In a small bowl mix the arrowroot powder with the same amount of water. Pour this mixture into the frying pan.

  4. Continue to stir everything together until the sauce begins to thicken. If the sauce is to thin then add more arrowroot powder. If the sauce is to thick then add either more coconut milk or water to thin the sauce out.

  5. Cook until the chicken is completely cooked through and no pink bits remain.

  6. Serve with either rice, potatoes, chips or naan bread.

  7. Store any leftovers in an airtight container in the fridge for 5-7 days

Recipe Notes

Macros per serving 2.5f 9.1c 26.6p