Chicken Korma Recipe
User Reviews
5.0
159 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Marinating Time
1 hr
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Total Time
40 mins
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Servings
4
-
Calories
671 kcal
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Course
Main Course
Chicken Korma Recipe
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My chicken korma recipe is derived from classic ingredients and spices from India, with chicken marinated in a homemade korma paste and yogurt, then cooked quickly and simmered with cream. Mild in heat, but big on flavor, it's a spicy food lover's dream.
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Ingredients
FOR THE SAUCE/MARINADE
- 2 pounds boneless chicken breast or thighs, chopped into bite sized pieces
- ½ cup cashews lightly chopped (or use almonds)
- 3 tablespoons tomato paste (optional)
- 4 cloves garlic chopped
- 1 tablespoon minced fresh ginger
- 1 tablespoon garam masala
- 1 teaspoon red pepper flakes
- 1 teaspoon paprika
- 1 teaspoon Turmeric
- 1 teaspoon ground coriander
- ½ teaspoon ground cardamom
- ½ teaspoon cumin
- ½ teaspoon cinnamon
- salt and pepper to taste
- 1 cup PLAIN yogurt Greek yogurt is great
FOR THE CHICKEN KORMA
- 1 tablespoon olive oil
- 2-3 spicy chili peppers chopped - I used serrano peppers
- 1 medium onion chopped
- ½ cup chicken stock or more as needed, to simmer
- 1 cup heavy cream or use coconut milk
FOR SERVING: fresh chopped herbs, spicy red chili flakes, and cashews
Instructions
- Add the chopped chicken to a large bowl and set aside.
- Add the cashew nuts to a food processor and pulse to break them up. Add the tomato paste, garlic, ginger, and seasonings. Add salt and pepper to taste and pulse to form a thick paste. If it is too thick, add a couple tablespoons of water to thin it just slightly.
- Mix the paste in a small bowl with the yogurt.
- Spoon the marinade over the chopped chicken and mix well. Cover and refrigerate at least 1 hour to let the flavors develop. You can leave it overnight to develop even more flavor.
- When you’re ready to cook, heat the oil in a large pan.
- Add the peppers and onion and cook them down for 5 minutes to soften.
- Add the chicken with all of the marinade (Korma sauce) along with the chicken stock. Stir and cook for 15 minutes, stirring here and there.
- Stir in the heavy cream or coconut milk and simmer for 10 more minutes. You can simmer longer if you’d like to let the flavors develop more.
- Garnish with fresh chopped herbs, spicy red chili flakes, and cashews to serve.
Notes
- Heat Factor: Mild, though it is very BIG on flavor. You can easily add some heat by incorporating spicier chili peppers and/or spicy chili flakes.
Nutrition Information
Show Details
Calories
671kcal
(34%)
Carbohydrates
18g
(6%)
Protein
56g
(112%)
Fat
41g
(63%)
Saturated Fat
18g
(90%)
Cholesterol
235mg
(78%)
Sodium
464mg
(19%)
Potassium
1324mg
(38%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
1600IU
(32%)
Vitamin C
12.6mg
(14%)
Calcium
146mg
(15%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 671 kcal
% Daily Value*
| Calories | 671kcal | 34% |
| Carbohydrates | 18g | 6% |
| Protein | 56g | 112% |
| Fat | 41g | 63% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 235mg | 78% |
| Sodium | 464mg | 19% |
| Potassium | 1324mg | 28% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 1600IU | 32% |
| Vitamin C | 12.6mg | 14% |
| Calcium | 146mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
159 reviews
Excellent
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