Chicken and Veggie Korma Stew

Name: Chicken and Veggie Korma Stew
Prep time: 1 h 15 min
Cook time: 35 min
Total time: 1 h 50 min
Yield: 4 serving
Ingredients: 1 lb boneless, skinless chicken thighs; 4 1/2 tsp garam masala, divided; 2 1/2 tsp turmeric, divided; 3 tsp paprika, divided; 1 1/4 cup plain whole milk yogurt, divided; 2 tbsp unsalted butter; 1/2 medium onion, diced; 4 large garlic cloves, minced; 2 tsp minced ginger; 3 tsp curry powder; 1 1/4 tsp salt, divided; 1/4 tsp ground cardamom; 1/2 tsp ground cinnamon; 1 tbsp + 1 tsp packed brown sugar; 2 tbsp tomato paste; 2 cups low-sodium chicken stock; 1 cup sliced carrots; 1 cup chopped green beans; 1 cup chopped Yukon gold potatoes; 1/4 cup half and half; Naan for serving

User Reviews

5.0

3 reviews

Excellent

Prep Time
1 hr 15 mins
Cook Time
15 mins
Total Time
1 hr 50 mins
Servings
4
Calories
344 kcal
Course
Soup
Cuisine
Indian

Chicken and Veggie Korma Stew

Amy Matthews

Report

Chicken Korma, a classic Indian dish is transformed into a spicy, creamy, DELICIOUS soup. All it needs is some garlicky Naan to soak up all the luscious broth!

Share:

I Made This!

Be the first!

Print

1 person printed this

Save this

Be the first!

Ingredients

Servings

1 lb boneless, skinless chicken thighs
4 1/2 tsp garam masala, divided
2 1/2 tsp turmeric, divided
3 tsp paprika, divided
1 1/4 cup plain whole milk yogurt, divided
2 tbsp unsalted butter
1/2 medium onion, diced
4 large garlic cloves, minced
2 tsp minced ginger
3 tsp curry powder
1 1/4 tsp salt, divided
1/4 tsp ground cardamom
1/2 tsp ground cinnamon
1 tbsp + 1 tsp packed brown sugar
2 tbsp tomato paste
2 cups low-sodium chicken stock
1 cup sliced carrots
1 cup chopped green beans
1 cup chopped Yukon gold potatoes
1/4 cup half and half
Naan for serving

Add to Shopping List

Instructions

Add chicken, 3/4 cup yogurt, 2 teaspoons garam masala, 1/2 teaspoon turmeric, and 1 teaspoon paprika to a ziplock bag. Massage the yogurt and spices into the chicken until the spices and yogurt are evenly dispersed over the chicken. Marinate in the fridge for 1-2 hours.
Heat a large stock pot to a medium heat. Once the pot is hot, add butter. When butter melts, add onion, garlic and ginger. Sweat until fragrant and slightly softened, about 2-3 minutes. Add remaining garam masala, turmeric, and paprika, as well as the curry powder, , 1/4 teaspoon salt, cardamom and cinnamon. Cook another minute. Add brown sugar and tomato paste, cook another minute.
Add in remaining salt, chicken stock, carrots, green beans, potatoes and marinated chicken. Bring to a boil and reduce to a simmer. Cover and simmer for 20-30 minutes or until the vegetables and chicken are cooked. Remove the chicken thighs from the soup and shred with two forks. Put back into the soup.
Add remaining yogurt and half and half. Stir to combine. Season to taste with salt and pepper. Serve with Naan.

Nutrition Information

Show Details

Serving 1g Calories 344kcal (17%) Carbohydrates 22g (7%) Protein 30g (60%) Fat 16g (25%) Saturated Fat 8g (40%) Cholesterol 139mg (46%) Sodium 998mg (42%) Potassium 958mg (27%) Fiber 4g (16%) Sugar 11g (22%) Vitamin A 6006IU (120%) Vitamin C 12mg (13%) Calcium 173mg (17%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 344 kcal

% Daily Value*

Serving	1g
Calories	344kcal	17%
Carbohydrates	22g	7%
Protein	30g	60%
Fat	16g	25%
Saturated Fat	8g	40%
Cholesterol	139mg	46%
Sodium	998mg	42%
Potassium	958mg	20%
Fiber	4g	16%
Sugar	11g	22%
Vitamin A	6006IU	120%
Vitamin C	12mg	13%
Calcium	173mg	17%
Iron	4mg	22%