Creamy Chicken Korma Recipe
User Reviews
0.0
0 reviews
Unrated
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
30 mins
-
Servings
4 people
-
Calories
431 kcal
-
Course
Main Course
Creamy Chicken Korma Recipe
Report
This homemade Creamy Chicken Korma Recipe is infused with aromatic Indian spices and created with everyday ingredients.
Share:
Ingredients
For the Sauce
- 1 medium onion (roughly chopped)
- 1 green chili (roughly chopped)
- 50 g cashew nuts
- 80 g plain natural yogurt
For the Chicken Korma
- 2 tablespoon ghee
- 2 teaspoon garlic ginger paste
- 800 g boneless skinless chicken thigh (diced)
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon garam masala
- ½ teaspoon turmeric powder
- 2 tablespoon double cream or heavy cream
- 1 teaspoon salt
- cashew nuts or flaked almonds, and coriander leaves (for garnish)
Instructions
Preparing the Sauce
- Cut chicken thighs into chunky pieces, and set them aside in a plate.
- In a saucepan, place the roughly chopped onions, green chili, and cashew nuts. Add a few drops of water and cook for 10 minutes until the onions have softened.
- Add the yogurt, place them in a food processor bowl, and blitz until you get a smooth sauce consistency.
- Transfer it to a bowl and set it aside. You can prepare the korma sauce up to 3 days in advance to save a significant amount of time when preparing the curry.
Cooking the Chicken Korma
- Heat ghee in a pan and add garlic-ginger paste. Sauté until fragrant.
- Add diced chicken and cook until it turns golden brown.
- Sprinkle ground coriander, ground cumin, garam masala, and turmeric powder over the chicken. Mix well.
- Pour the prepared sauce into the pan. Stir and let it simmer for about 15 minutes, until the chicken is fully cooked.
- Add double cream (or heavy cream) and salt to the chicken mixture. Stir until the sauce thickens.
- Garnish with cashew nuts or flaked almonds, and coriander leaves before serving.
Equipments used:
Notes
- You can prepare the korma sauce up to 3 days in advance to save a significant amount of time when preparing the curry.
- This recipe uses boneless, skinless chicken thighs for maximum flavor. If you prefer to use any other part of the chicken, you'll need to adjust the cooking time.
- Although traditionally, chicken korma is a mild dish, I add a green chili to introduce some heat. You can skip the chili and use green pepper to maintain the recipe's authenticity.
- Yogurt provides a wonderful tang and is rich in protein; however, you can substitute it with cashew yogurt for a dairy-free version.
- You can store Chicken Korma in the refrigerator for up to 3-4 days, or up to 4 months in the freezer.
Nutrition Information
Show Details
Calories
431kcal
(22%)
Carbohydrates
9g
(3%)
Protein
42g
(84%)
Fat
25g
(38%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
3g
Monounsaturated Fat
9g
Trans Fat
0.04g
Cholesterol
220mg
(73%)
Sodium
813mg
(34%)
Potassium
672mg
(19%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
185IU
(4%)
Vitamin C
4mg
(4%)
Calcium
67mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 431 kcal
% Daily Value*
| Calories | 431kcal | 22% |
| Carbohydrates | 9g | 3% |
| Protein | 42g | 84% |
| Fat | 25g | 38% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 220mg | 73% |
| Sodium | 813mg | 34% |
| Potassium | 672mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 185IU | 4% |
| Vitamin C | 4mg | 4% |
| Calcium | 67mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
