Chicken Korma Recipe
User Reviews
5
Chicken Korma Recipe
Description
This Chicken Korma Recipe starts by sautéing finely chopped onions to soften and develop sweetness, followed by browning chicken pieces to lock in moisture. Aromatic spices including garam masala, cumin, coriander, chili powder, and turmeric are added with garlic, ginger, and tomato paste to build a layered, fragrant base. The sauce is completed by folding in creamy yogurt, coconut cream, and almond flour which enrich and thicken the curry without overpowering the spices. A touch of sugar balances the savory elements.
The chicken finishes cooking gently as the sauce simmers uncovered, reducing to a desirable thickness. Adding heavy cream towards the end introduces extra creaminess and smoothness. The dish is typically served over white rice, pairing the mildly spiced, rich sauce with a plain backdrop. A garnish of chopped fresh cilantro contributes a fresh note.
A useful tip for preparation is to scoop the thick cream part off canned coconut milk without shaking, ensuring the sauce remains rich. Seasoning can be adjusted at the end to taste.
Ingredients
- 2 Tbsp olive oil or vegetable oil, light
- 1 yellow onion finely chopped, large
- 1 ½ lbs chicken breast tenderloin, or trimmed thighs, cut into bite-size pieces
- 4 garlic minced, cloves
- 2 tsp ginger about 1-inch piece of ginger, minced
- 2 tsp garam masala
- 1 tsp cumin ground
- 1 tsp ground coriander
- 1 tsp chili powder
- ½ tsp Turmeric ground
- ½ tsp salt plus more to taste, fine sea salt
- ¼ tsp black pepper freshly ground
- 2 Tbsp tomato paste
- ½ cup yogurt preferably full-fat, plain, Greek
- ½ cup coconut milk preferably the cream on top, canned
- ¼ cup almond flour or 2 Tbsp almond butter or cashew butter, optional
- 1 tsp granulated sugar
- ¼ cup heavy whipping cream
- ¼ cup cilantro chopped, for garnish, fresh
Instructions
- Saute Onions - Set a large skillet over medium heat and add 2 Tbsp oil. Add onions and sauté until softened and golden, about 5 minutes.
- Add the chicken and sauté until the chicken is no longer pink on the outside, about 5 minutes. You don’t have to cook it through at this point.
- Build Flavor - Add minced garlic, ginger, cumin, coriander, garam masala, chili powder, turmeric, salt, pepper, and tomato paste. Cook for another 2 minutes, stirring constantly until the chicken is coated and the mixture is fragrant.
- Make the Sauce - Add yogurt, coconut cream, almond flour, and sugar and stir to combine. Bring to a light boil, then reduce the heat and simmer uncovered for 8-10 minutes, stirring occasionally, until the chicken is cooked through and the sauce is reduced to your desired thickness.
- Stir in the heavy cream and return to a simmer, then remove from heat. Season to taste with salt (I added an extra ¼ tsp salt).
- Serve over white rice if desired and garnish with cilantro.
Notes
- For easier use of coconut milk, avoid shaking the can to skim off the thick cream for the sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 310 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 310kcal | 16% |
| Carbs | 8g | |
| Protein | 28g | 56% |
| Fat | 19g | 29% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 85mg | 28% |
| Sodium | 387mg | 16% |
| Potassium | 619mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 412IU | 8% |
| Vitamin C | 6mg | 7% |
| Calcium | 59mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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