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–+ servings
Maya

Life-Changing Chicken Korma: Discover a Flavor Sensation!

A flavorful and creamy chicken korma that is sure to impress your taste buds.
Print Recipe
Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Indian
Calories: 380
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 pounds boneless skinless chicken thighs, cut into bite-sized pieces
  • 1 large onion finely chopped
  • 4 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 cup plain yogurt
  • 1/2 cup coconut milk
  • 1/4 cup vegetable oil
  • 2 tablespoons korma curry paste
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper adjust to taste
  • Salt to taste
  • Fresh cilantro for garnish
  • Cooked basmati rice for serving

Method
 

  1. In a large bowl, combine the chicken pieces with yogurt, garlic, ginger, korma curry paste, cumin, coriander, turmeric, cinnamon, cayenne pepper, and salt. Mix well to coat the chicken evenly. Cover and marinate in the refrigerator for at least 1 hour, or overnight for best flavor.
  2. Heat the vegetable oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and sauté until golden brown, about 8-10 minutes.
  3. Add the marinated chicken mixture to the skillet, including all the marinade. Cook for about 5 minutes, stirring occasionally, until the chicken is browned.
  4. Pour in the coconut milk and bring the mixture to a simmer. Reduce the heat to low, cover, and let it cook for 25-30 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened.
  5. Taste and adjust seasoning with additional salt or spices if needed.
  6. Serve the chicken korma over cooked basmati rice and garnish with fresh cilantro.

Nutrition

Serving: 1servingCalories: 380kcalCarbohydrates: 8gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 15gCholesterol: 100mgSodium: 500mgFiber: 2gSugar: 5g

Notes

  • For a vegetarian version, substitute chicken with cubed firm tofu or chickpeas and use vegetable broth instead of chicken broth.
  • Add a handful of spinach or peas during the last 5 minutes of cooking for added nutrition and color.

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