Creamy Chicken Korma

Name: Creamy Chicken Korma
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 5 servings
Cuisine: Indian
Ingredients: 1 tablespoon vegetable oil; 1.5 pound chicken breast (boneless, skinless, cut into 1-inch pieces); 1 yellow onion (medium, finely diced); 2 clove garlic (minced); 1 teaspoon fresh ginger (grated); 1 teaspoon ground coriander; 0.5 teaspoon ground cumin; 0.5 teaspoon turmeric powder; 0.25 teaspoon cardamom powder; 0.25 teaspoon cayenne pepper; 0.5 cup coconut milk (full-fat, unsweetened); 0.25 cup cashews (unsalted, soaked in hot water for 5 minutes and drained); 0.25 cup plain Greek yogurt; 0.5 teaspoon salt (or to taste); 0.25 teaspoon black pepper (or to taste); 3 cup basmati rice (cooked, for serving); 5 ounce fresh baby spinach; 2 piece naan bread (warmed, for serving)

Tender chicken pieces simmered in a luscious, mildly spiced cashew-cream sauce, served alongside aromatic basmati rice and quick-sautéed spinach.

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 5
Cuisine: Indian
Difficulty: Easy
Cost: $4.24/serving

Dietary

Egg-Free
High-Protein

Ingredients

1 tablespoon vegetable oil
1.5 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
1 yellow onion (medium, finely diced)
2 clove garlic (minced)
1 teaspoon fresh ginger (grated)
1 teaspoon ground coriander
0.5 teaspoon ground cumin
0.5 teaspoon turmeric powder
0.25 teaspoon cardamom powder
0.25 teaspoon cayenne pepper
0.5 cup coconut milk (full-fat, unsweetened)
0.25 cup cashews (unsalted, soaked in hot water for 5 minutes and drained)
0.25 cup plain Greek yogurt
0.5 teaspoon salt (or to taste)
0.25 teaspoon black pepper (or to taste)
3 cup basmati rice (cooked, for serving)
5 ounce fresh baby spinach
2 piece naan bread (warmed, for serving)

Instructions

If using uncooked rice, cook the basmati rice according to package directions, aiming for 3 cups cooked. Keep warm. Meanwhile, prepare the korma.
Heat the vegetable oil in a large skillet or pot over medium heat. Add the chicken breast pieces and cook for 5-7 minutes, until browned on all sides. Remove the chicken from the skillet and set aside.
Add the finely diced yellow onion to the skillet and cook for 3-5 minutes until softened. Stir in the minced garlic and grated fresh ginger and cook for another 1 minute until fragrant.
Stir in the ground coriander, ground cumin, turmeric powder, cardamom powder, and optional cayenne pepper. Cook for 30 seconds, stirring constantly.
Carefully transfer the onion and spice mixture to a blender or food processor. Add the soaked cashews, coconut milk, and plain Greek yogurt. Blend until completely smooth. Pour the blended sauce back into the skillet.
Return the cooked chicken to the skillet with the sauce. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring the korma to a gentle simmer, then reduce heat to low, cover, and cook for 5-7 minutes, allowing the flavors to meld and the chicken to finish cooking through.
In a separate small pan, quickly sauté the fresh baby spinach over medium heat until wilted, about 2-3 minutes. Season lightly with salt and pepper.
Serve the Creamy Chicken Korma hot, garnished with sautéed spinach, alongside the cooked basmati rice and warm naan bread.

Notes

Soaking cashews is important for a smooth sauce. If you don't have time, cashew butter can be used as a substitute for a similar creamy texture. Adjust cayenne for desired spice.

Nutrition (per serving)

Calories: 485
Protein: 42.1 g
Carbohydrates: 44.5 g
Fat: 16.5 g
Fiber: 4.1 g
Sodium: 630 mg
Saturated Fat: 8.3 g
Sugar: 5.9 g
Cholesterol: 105 mg