In a large skillet or Dutch oven, heat the 2 tablespoons of light olive oil or vegetable oil over medium heat. Once hot, add the finely chopped yellow onion. Sauté for about 5-7 minutes, or until the onions become soft and translucent.
Stir in the minced garlic and ginger, and cook for an additional 1-2 minutes until fragrant, making sure not to let them burn.
Add the bite-size pieces of chicken to the pan. Season with garam masala, ground cumin, ground coriander, chili powder, ground turmeric, sea salt, and black pepper. Stir well to coat the chicken in the spices and cook for about 7-10 minutes, or until the chicken is browned on all sides.
Add the 2 tablespoons of tomato paste to the chicken mixture, stirring to combine. This will add depth and flavor to your Korma.
Reduce the heat to low and add the ¾ cup of plain Greek yogurt and ¾ cup of canned coconut milk (preferably using the cream on top). Stir gently until the yogurt and coconut milk are well incorporated, creating a creamy sauce.
If you are using almond flour or nut butter, stir it in at this stage. This will give your Chicken Korma an extra layer of richness and depth.
Add the teaspoon of granulated sugar to balance the flavors and stir until dissolved.
Pour in the ¾ cup of heavy whipping cream, stirring to combine. Allow the sauce to simmer for 5-10 minutes on low heat until it thickens slightly and the chicken is cooked through.
Taste the Korma and adjust the seasoning with more salt or pepper if needed. Serve hot, garnished with fresh chopped cilantro. Pair it with warm naan or steamed basmati rice for a complete meal.
