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Creamy Chicken Korma Recipe
This homemade Creamy Chicken Korma Recipe is infused with aromatic Indian spices and created with everyday ingredients.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 people
Calories: 431 kcal
Course:
Main Course
Cuisine:
Asian , Indian , Pakistani
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.
Cup of Yum
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.
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
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
% 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.