Description
Chicken Korma brings creamy, aromatic comfort straight from Indian kitchens to your dinner table. Spices blend with tender chicken in a sauce that whispers warmth and comfort, making your family’s evening meal something truly special.
Ingredients
Scale
Main Ingredients:
- 1.5 lbs chicken breast
- 1 large yellow onion
- 4 garlic cloves
- 2 tablespoons tomato paste
- 0.5 cup plain greek yogurt
- 0.5 cup canned coconut milk
- 0.25 cup heavy whipping cream
Spices and Seasonings:
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon fine sea salt
- 0.25 teaspoon freshly ground black pepper
- 2 teaspoons minced ginger
- 1 teaspoon granulated sugar
Additional Ingredients:
- 2 tablespoons light olive oil
- 0.25 cup almond flour
- 0.25 cup fresh cilantro
Instructions
- Heat 2 Tbsp light olive oil in a large skillet over medium heat at 350°F. Sauté the entire finely chopped onion until translucent and golden, about 4-5 minutes.
- Add 4 minced garlic cloves and 2 tsp minced ginger. Cook for 1-2 minutes until your kitchen fills with a fragrant aroma.
- Sprinkle in 2 tsp garam masala, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp chili powder, ½ tsp ground turmeric, ½ tsp salt, and ¼ tsp black pepper. Stir rapidly to prevent burning.
- Incorporate 2 Tbsp tomato paste and cook for exactly 60 seconds, allowing the mixture to caramelize slightly.
- Add 1 ½ lbs chicken pieces, ensuring each morsel gets completely coated with the spice blend. Cook at medium heat for 5-6 minutes.
- Pour in ½ cup plain Greek yogurt and ½ cup coconut milk. Reduce heat to low and simmer, stirring occasionally until chicken reaches 165°F internal temperature.
- Stir in ¼ cup almond flour, 1 tsp sugar, and ¼ cup heavy cream. Continue simmering for 4-5 minutes to thicken the sauce.
- Remove from heat and scatter ¼ cup fresh chopped cilantro across the top. Serve immediately while hot and aromatic.
Notes
- Toast your spices in the dry pan for a minute before adding oil to deepen their flavor and release aromatic oils.
- Use full-fat Greek yogurt to prevent curdling and create a richer, smoother sauce when simmering.
- For a lighter version, replace cream with additional coconut milk and use chicken breast instead of thighs.
- Make the dish gluten-free by ensuring your spice blend does not contain hidden wheat products and using almond flour as a thickener.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 4 to 6
- Calories: 293 kcal
- Sugar: 2 g
- Sodium: 263 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 93 mg