Description
A straightforward recipe for making mild and creamy Chicken Korma.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 cup plain yogurt
- 1/2 cup heavy cream
- 1/4 cup slivered almonds
- 2 tablespoons vegetable oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon salt, or to taste
- 1/4 cup water
Instructions
- Marinate the chicken pieces in yogurt for at least 30 minutes.
- Heat the oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and cook until soft and translucent, about 5-7 minutes.
- Add the minced garlic and grated ginger. Cook for 1 minute until fragrant.
- Stir in the cumin, coriander, turmeric, garam masala, cayenne pepper (if using), and salt. Cook the spices for 1 minute, stirring constantly.
- Add the marinated chicken to the pot. Cook until the chicken is lightly browned on all sides, about 5 minutes.
- Pour in the water and bring the mixture to a simmer. Cover the pot and cook for 15 minutes, or until the chicken is cooked through.
- Stir in the heavy cream and slivered almonds. Heat through gently for 2-3 minutes; do not boil after adding cream.
- Taste and adjust salt if necessary before serving.
Notes
- For a richer flavor, toast the slivered almonds lightly before adding them to the dish.
- Serve hot with basmati rice or naan bread.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6
- Sodium: 450
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 2
- Protein: 45
- Cholesterol: 140
Keywords: Chicken Korma, Indian curry, mild chicken, creamy chicken, yogurt sauce