Chicken Korma

Name: Chicken Korma
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 6 servings
Cuisine: Indian
Ingredients: 1.5 pound chicken breast (boneless, skinless, cut into 1-inch pieces); 2 tablespoon ghee; 1 yellow onion (large, finely chopped); 2 clove garlic (minced); 1 tablespoon fresh ginger (grated); 1 teaspoon ground cumin; 0.5 teaspoon ground coriander; 0.5 teaspoon turmeric powder; 0.25 teaspoon cayenne pepper; 1 cup plain yogurt; 0.5 cup heavy cream; 0.5 cup chicken broth; 0.25 cup blanched sliced almonds; 1 tablespoon sugar; 0.75 teaspoon salt; 0.25 teaspoon black pepper (ground); 2 cup basmati rice; 3 piece naan bread; 2 tablespoon fresh cilantro (chopped)

Tender chicken pieces simmered in a rich, mild, and creamy sauce flavored with gentle Indian spices, served with fluffy basmati rice and warm naan bread.

Prep: 25 min
Cook: 35 min
Total: 1 hr
Servings: 6
Cuisine: Indian
Difficulty: Medium
Cost: $3.76/serving

Dietary

Soy-Free
Egg-Free
High-Protein

Ingredients

1.5 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
2 tablespoon ghee
1 yellow onion (large, finely chopped)
2 clove garlic (minced)
1 tablespoon fresh ginger (grated)
1 teaspoon ground cumin
0.5 teaspoon ground coriander
0.5 teaspoon turmeric powder
0.25 teaspoon cayenne pepper
1 cup plain yogurt
0.5 cup heavy cream
0.5 cup chicken broth
0.25 cup blanched sliced almonds
1 tablespoon sugar
0.75 teaspoon salt
0.25 teaspoon black pepper (ground)
2 cup basmati rice
3 piece naan bread
2 tablespoon fresh cilantro (chopped)

Instructions

Cook basmati rice according to package directions. Keep warm.
Heat ghee or vegetable oil in a large pot or Dutch oven over medium heat. Add chopped yellow onion and cook until softened and lightly golden, about 8-10 minutes.
Add minced garlic and grated fresh ginger to the pot and cook for 1 minute more until fragrant.
Stir in ground cumin, ground coriander, turmeric powder, and cayenne pepper (if using). Cook for 30 seconds, stirring constantly.
Add chicken pieces to the pot and brown on all sides, about 5-7 minutes. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Stir in plain yogurt, heavy cream, chicken broth, blanched sliced almonds, and sugar. Bring the sauce to a gentle simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until chicken is cooked through and tender.
Taste and adjust seasoning with remaining 1/4 teaspoon salt if needed. While korma is simmering, warm naan bread according to package instructions.
Serve chicken korma hot with basmati rice and warm naan bread. Garnish with fresh cilantro, if desired.

Notes

For a smoother sauce, you can blend the onions, garlic, and ginger with a little water before adding them to the pot. This korma is intentionally mild; add more cayenne if you prefer more heat.

Nutrition (per serving)

Calories: 590
Protein: 37.5 g
Carbohydrates: 60.1 g
Fat: 23.4 g
Fiber: 3.5 g
Sodium: 755 mg
Saturated Fat: 9.8 g
Sugar: 9.7 g
Cholesterol: 128 mg