Indulge in this creamy chicken korma recipe that's ready in just 20 minutes! With tender chicken and rich spices, it's perfect for a quick weeknight dinner.
486 kcal
/serving
20 mins
Serves
4
Easy
Indian
Ingredients
- {'group': 'Main', 'item': '2 tbsp ghee or sunflower oil'}
- {'group': 'Main', 'item': '1 onion, finely chopped'}
- {'group': 'Main', 'item': '600g chicken breasts, chopped into bite-size chunks'}
- {'group': 'Main', 'item': '2 garlic cloves, minced'}
- {'group': 'Main', 'item': '2 tsp minced ginger'}
- {'group': 'Seasoning', 'item': '1 tsp ground cumin'}
- {'group': 'Seasoning', 'item': '1½ tsp ground coriander'}
- {'group': 'Seasoning', 'item': '1½ tsp garam masala'}
- {'group': 'Seasoning', 'item': '½ tsp mild chili powder (optional)'}
- {'group': 'Seasoning', 'item': '½ tsp turmeric'}
- {'group': 'Seasoning', 'item': '¼ tsp salt'}
- {'group': 'Seasoning', 'item': '¼ tsp white pepper'}
- {'group': 'Sauce', 'item': '2 tbsp tomato purée'}
- {'group': 'Sauce', 'item': '120 ml natural yogurt'}
- {'group': 'Sauce', 'item': '120 ml coconut cream'}
- {'group': 'Sauce', 'item': '2 tbsp ground almonds'}
- {'group': 'Sauce', 'item': '1 tbsp sugar'}
- {'group': 'Sauce', 'item': '60 ml double cream'}
- {'group': 'For Serving', 'item': 'cooked rice'}
- {'group': 'For Serving', 'item': 'naan'}
- {'group': 'Garnish', 'item': 'freshly chopped coriander'}
Preparation
- Chop the onion finely and cut the chicken breasts into bite-size chunks.
- Mince the garlic and ginger.
Cooking
- Heat the ghee in a large frying pan over medium heat.
- Add the onion and sauté for about 5 minutes until softened.
- Add the chicken pieces and cook for another 5 minutes until sealed.
- Stir in the garlic, ginger, cumin, coriander, garam masala, chili powder, turmeric, salt, and white pepper.
- Cook for 2 minutes until fragrant.
- Mix in the tomato purée, yogurt, coconut cream, ground almonds, and sugar.
- Bring to a gentle boil, then reduce the heat and simmer for 6-8 minutes until the chicken is cooked through.
- Stir in the double cream and remove from heat.
Plating & Serving
- Serve the chicken korma hot, garnished with freshly chopped coriander.
- Accompany with cooked rice and naan.
Notes
Coconut cream is thicker than coconut milk and can be made by chilling coconut milk and using the solid portion. The korma can be made ahead and stored in the refrigerator for up to 2 days. Reheat gently, adding a little water or cream if needed.
Suggested Sides
cooked rice
naan
Nutrition per Serving
486
Calories
38.7g
Protein
33% DV
16.9g
Carbs
6% DV
30.7g
Fat
39% DV
4.5g
Fiber
12% DV
6.9g
Sugars
263mg
Sodium
18% DV
147mg
Cholesterol
42% DV
| Diet Type | Low Carb Low Sodium |
| Health Labels | Sugar Conscious Keto Friendly Egg Free Peanut Free Soy Free Fish Free Shellfish Free Pork Free Red Meat Free Crustacean Free Celery Free Mustard Free Sesame Free Lupine Free Mollusk Free Alcohol Free |
| Allergen Info | Tree Nuts |
* Daily Values based on a 2,000 calorie diet.
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Recipe Details
Allergens
Dairy, Nuts
Equipment
Stovetop, Frying Pan
Category
Dinner
Meal Type
Dinner
Tags
chicken, Indian, sauté