Creamy Chicken Korma

Tender chicken pieces simmered in a rich, mild, and creamy sauce flavored with Indian spices and yogurt, served with aromatic basmati rice and warm garlic naan.

• Prep: 20 min
• Cook: 40 min
• Total: 1 hr
• Servings: 4
• Cuisine: Indian
• Difficulty: Medium
• Cost: $4.34/serving

Dietary

• Soy-Free
• Egg-Free
• High-Protein

Tags

• comfort food

Ingredients

• 1.5 pound chicken thighs (boneless, skinless, cut into 1-inch pieces)
• 1 tablespoon olive oil
• 1 yellow onion (large, finely chopped)
• 2 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon garam masala
• 0.25 teaspoon cayenne pepper
• 1 cup plain whole milk yogurt
• 0.5 cup chicken broth
• 0.25 cup heavy cream
• 0.25 cup almond flour
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cup basmati rice
• 2 garlic naans
• 2 tablespoon fresh cilantro (chopped, for garnish)

Instructions

1. Cook basmati rice according to package directions.
2. Season chicken thigh pieces with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
3. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add chopped yellow onion and cook until softened and translucent, about 5-7 minutes. Add minced garlic and grated fresh ginger and cook for 1 minute until fragrant.
4. Stir in ground cumin, ground coriander, turmeric powder, garam masala, and cayenne pepper (if using). Cook, stirring constantly, for 1 minute until fragrant. Add chicken pieces and cook until lightly browned on all sides.
5. In a small bowl, whisk together plain whole milk yogurt, chicken broth, and heavy cream. Gradually stir this mixture into the pot with the chicken and spices. Add almond flour, remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
6. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 20-25 minutes, stirring occasionally, until chicken is cooked through and the sauce has thickened to your desired consistency.
7. Warm garlic naan according to package instructions.
8. Serve creamy chicken korma hot with basmati rice and garlic naan. Garnish with fresh cilantro, if desired.

Notes

If the sauce becomes too thick, you can thin it with a little water or more chicken broth. For extra richness, you can toast the almond flour before adding.

Nutrition (per serving)

• Calories: 810
• Protein: 59.2 g
• Carbohydrates: 75.8 g
• Fat: 30.1 g
• Fiber: 6.7 g
• Sodium: 1400 mg
• Saturated Fat: 12.5 g
• Sugar: 8.1 g
• Cholesterol: 150 mg