Chicken Korma
Chicken korma is a rich and creamy Indian curry made with chicken, yogurt, spices, and nuts. It is characterized by its mild flavor and velvety creamy texture. Chicken korma is a popular dish in India and is often served with rice or naan bread!
Servings 6 servings
Ingredients
- 1 ½ pounds boneless skinless chicken breasts cut into bite sized pieces
- 2 tablespoon olive oil
- 1 large onion finely chopped
- 3 cloves garlic minced
- 1 tablespoon ginger paste or freshly grated ginger
- 2 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 1 teaspoon garam masala
- ½ teaspoon chili powder optional
- 1 cup plain yogurt
- ½ cup heavy cream or coconut milk
- ⅔ cup tomato sauce
- 1 cup chicken broth or water
- salt to taste
- fresh cilantro optional garnish
- slivered almonds optional garnish
Instructions
- First, in a large skillet or Dutch oven, heat the olive oil over medium heat.
- Add the chopped onion and sauté until it becomes soft and translucent, about 5 minutes.
- Add the minced garlic and ginger paste (or grated ginger) to the skillet. Cook for another 1 to 2 minutes until fragrant.
- In a small bowl, combine the yogurt, ground coriander, ground cumin, ground turmeric, paprika, garam masala, and chili powder (if using). Stir well to create a spice mixture.
- Add the chicken to the creamy spice mixture. Stir together.
- Add the chicken pieces to the skillet and cook until they are browned on all sides.
- Pour in the tomato sauce, heavy cream or coconut milk and chicken broth or water. Stir to combine everything together.
- Cover the skillet and simmer the Chicken Korma for about 20 to 25 minutes, or until the chicken is cooked through and tender. Stir occasionally to prevent sticking.
- Taste the curry and season with salt according to your preference.
- Remove the skillet from the heat and let the curry rest for a few minutes.
- Finally, garnish the Chicken Korma with chopped fresh cilantro and slivered almonds if desired.
Notes
- Finely chop the onion.
- Use boneless skinless chicken breasts or thighs. Cut into equally sized pieces.
- If needed, use a meat thermometer to test the internal temperature of the chicken. It is considered safe to eat at 165 degrees Fahrenheit.
- This recipe can be adjusted to your taste preference.
- Store any leftovers in the fridge for up to 5 days.
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Nutrition Facts
Nutrition FactsChicken KormaAmount Per ServingCalories 276 Calories from Fat 153% Daily Value*Fat 17g26%Saturated Fat 7g44%Trans Fat 0.01gPolyunsaturated Fat 1gMonounsaturated Fat 7gCholesterol 101mg34%Sodium 306mg13%Potassium 548mg16%Carbohydrates 4g1%Fiber 1g4%Sugar 3g3%Protein 27g54%Vitamin A 585IU12%Vitamin C 2mg2%Calcium 82mg8%Iron 1mg6%* Percent Daily Values are based on a 2000 calorie diet.