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Chicken Korma

Creamy Chicken Korma: Easy Comfort Food for Any Night

A delicious Chicken Korma recipe that combines creamy coconut milk and aromatic spices for a perfect dinner.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
  • 1 pound Boneless, skinless chicken breasts
  • 1 medium Onion Finely chopped
  • 4 cloves Garlic Minced
  • 1 tablespoon Fresh ginger Grated
  • 1 can Diced tomatoes Canned
  • 1 can Coconut milk Full-fat for richer taste
  • ½ cup Heavy cream Can be omitted
  • ½ cup Plain yogurt Greek yogurt is a substitute
  • 2 tablespoons Lemon juice Freshly squeezed
For the Spices
  • 2 tablespoons Garam masala
  • 1 teaspoon Ground coriander
  • 1 teaspoon Ground turmeric
  • 1 teaspoon Ground cumin
  • ½ teaspoon Cayenne pepper Adjust to taste
  • ¼ teaspoon Ground cardamom
  • ¼ teaspoon Ground cloves
For Cooking
  • 2 tablespoons Vegetable oil Ghee can be used
  • 1 teaspoon Salt Adjust to taste
  • ¼ cup Fresh cilantro For garnish
For Serving
  • 2 cups Basmati rice Cooked
  • 4 pieces Naan bread For serving

Equipment

  • large skillet
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. In a bowl, combine cubed chicken breasts, plain yogurt, lemon juice, salt, and garam masala. Cover and refrigerate for at least 30 minutes.
  2. Heat vegetable oil in a large skillet over medium heat. Add chopped onions and sauté for 5–7 minutes until golden brown.
  3. Stir in minced garlic and grated ginger, cooking for 1–2 minutes until fragrant.
  4. Add ground spices to the onion mixture and cook for 1–2 minutes, stirring constantly to toast the spices.
  5. Pour in diced tomatoes and cook for about 5 minutes. Then add coconut milk and simmer for 5–10 minutes.
  6. Stir in the marinated chicken, cover, and reduce heat to low. Simmer for 15–20 minutes until chicken is cooked through.
  7. Stir in heavy cream, adjust seasoning, and garnish with cilantro. Serve hot with rice and naan.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 35gProtein: 40gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 120mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 5mgCalcium: 150mgIron: 2mg

Notes

For deeper flavors, marinate the chicken overnight. Adjust the cayenne pepper based on heat preference.

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