Chicken Korma
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
28 mins
-
Total Time
38 mins
-
Servings
4
-
Calories
206 kcal
-
Course
Main Course
-
Cuisine
Indian
Chicken Korma
Description
This Chicken Korma recipe starts with chicken breast cut into bite-sized pieces, cooked with sautéed red onion and a mixture of whole spices like green and black cardamom pods, cinnamon stick, bay leaf, cloves, and cayenne pepper for warmth. The korma sauce blends Greek yogurt, almond butter, chili powder, turmeric, and water to create a creamy, mildly spiced base that simmers and thickens around the chicken.
The texture of the dish is smooth and velvety due to the almond butter and yogurt combination. The whole spices add aromatic complexity, while the garnished toasted nuts and fresh cilantro contribute contrast in flavor and crunch. The cooking method involves sautéing spices and onion, followed by slow simmering with the yogurt-based sauce, ensuring tender chicken with sauce coating.
Chicken Korma works well as a main course served with plain rice, naan, or other flatbreads to complement its creamy and spiced profile. The moderate heat level makes it approachable for those preferring gentle spices.
Notes suggest substituting ground spices for whole spices as needed, adjusting the cayenne for heat preference, and swapping cashew butter for almond butter for a different nutty flavor. Fresh garlic and ginger pastes can be substituted with powdered versions at specific ratios to maintain the dish's flavor profile.
Ingredients
- 2 lbs chicken breast cut into 1" pieces, boneless skinless
- 1 medium red onion chopped
- 2 tbsp garlic See Note 1, paste
- 2 tbsp ginger See Note 1, paste
Korma Sauce
- 1/2 cup water
- 1/4 cup Greek yogurt
- 1/4 cup almond butter (See Note 2)
- 1 tsp chili powder (See Note 3)
- 1/2 tsp salt
- 1/8 tsp turmeric powder
Tadka Spices
- 2 tbsp vegetable oil
- 4 green cardamom pods (See Note 4)
- 2 black cardamom pods (See Note 4)
- 2 bay leaf
- 1 cinnamon stick 2-inch piece (See Note 5)
- 4 cloves (See Note 6)
- 1/8 tsp cayenne pepper powder
Garnish
- 1/4 cup cilantro chopped
- 1/4 cup almonds toasted and chopped, or cashews
- salt to taste
Instructions
- In a bowl whisk together the water, yogurt, almond butter, chili, salt and turmeric powder and set aside.
- In a large skillet heat the oil over medium heat. Add the whole spices and fry for 2 minutes. If using ground spices (See Notes), fry for 1 minute. Add the chopped onion and stir, sauté for 10 minutes until translucent.
- Add the garlic and ginger pastes, stir to mix and cook for 2 minutes.
- Add the chopped chicken pieces, stir to mix and cook covered for 5 minutes.
- Add the yogurt mixture, stir to mix in, lower heat. Simmer uncovered for 10 minutes. Sauce should thicken and coat chicken pieces. Season to taste with salt.
- Garnish with ground red chile, chopped cilantro and or chopped nuts.
Notes
- Use 1/4 teaspoon ground ginger for each tablespoon of fresh ginger paste, and 1/2 teaspoon ground garlic for each tablespoon of fresh garlic paste.
- Cashew butter can be used instead of almond butter for a similarly rich texture and flavor.
- Adjust heat by adding up to 1/4 teaspoon total cayenne powder according to preference.
- For substituting whole spices: use 1/2 teaspoon ground cardamom in place of the cardamom pods, 1/2 teaspoon ground cinnamon instead of the cinnamon stick, and 1/8 teaspoon ground clove for the whole cloves.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 206 kcal
% Daily Value*
| Calories | 206kcal | 10% |
| Carbohydrates | 12g | 4% |
| Protein | 6g | 12% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 1mg | 0% |
| Sodium | 318mg | 13% |
| Potassium | 262mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 291IU | 6% |
| Vitamin C | 5mg | 6% |
| Calcium | 114mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
