Chicken Korma
User Reviews
4.6
Chicken Korma
Description
This Chicken Korma starts by blending tomato passata with garlic, ginger, garam masala, turmeric, paprika, coriander, salt, almonds (or cashews), and Greek yogurt into a smooth spiced paste. Chicken pieces are coated in this mixture and refrigerated to marinate, intensifying the flavor. Cooking begins by softening onions in olive oil and butter until lightly browned, then adding the chicken and marinade to cook through.
Heavy cream is stirred in at the end to enrich the sauce, which becomes creamy with a balanced spice profile. The dish is typically garnished with yogurt and cilantro and served alongside rice and naan bread for a complete meal.
Chicken Korma stores well in the refrigerator for several days and freezes effectively for up to three months when cooled properly. Reheating gently preserves the creamy texture and flavor integrity.
Ingredients
- 1 pound chicken thighs boneless and skinless, cut into small bite size pieces
- ½ cup tomato passata or crushed tomatoes or tomato sauce
- 3 cloves garlic
- 1 teaspoon ginger fresh, crushed
- 1 tablespoon garam masala
- 1 teaspoon Turmeric
- 1 teaspoon paprika sweet
- 1 teaspoon Coriander
- ½ teaspoon salt or to taste
- ½ cup almonds or cashews
- ¾ cup Greek yogurt
- 1 tablespoon olive oil
- 2 tablespoon butter unsalted
- 1 medium onion chopped
- ½ cup heavy cream
Instructions
- Add the tomato passata, garlic, ginger, garam masala, turmeric, paprika coriander, salt, almonds, yogurt to your food processor and process on high until smooth.
- Toss the chicken with the paste and mix well. Cover with a plastic wrap and refrigerate for 1 to 2 hours.
- Add the olive oil and butter to a large skillet over medium high heat. Add the onions and cook for 5 minutes or until they start to brown a bit and are softened.
- Add the chicken to the skillet, including the yogurt mixture that's left in the bowl and cook for about 15 minutes or until the chicken is cooked through.
- Stir in the heavy cream and mix well. Cook for an additional 5 minutes.
- Garnish with yogurt and cilantro, if preferred. Serve over rice and naan bread.
Notes
- Store in an airtight container in the refrigerator for up to three days.
- Freeze in shallow containers once fully cooled for up to three months and reheat on the stove before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 394 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 394kcal | 20% |
| Carbohydrates | 9g | 3% |
| Protein | 19g | 38% |
| Fat | 32g | 49% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 113mg | 38% |
| Sodium | 297mg | 12% |
| Potassium | 399mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 700IU | 14% |
| Vitamin C | 4.2mg | 5% |
| Calcium | 92mg | 9% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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