Chicken Korma

Name: Chicken Korma
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 servings
Cuisine: north indian
Ingredients: 2.5 ml · Cardamom; 200 g · Chicken; 100 ml · Coconut milk; 5 ml · Coriander leaves; 5 ml · Cumin seeds; 100 ml · Curd; 5 ml · Garam masala; 30 ml · Ghee; 1 piece · Onion; Salt; 30 ml · Tomato puree; 120 ml · Water

35 min514 kcal 2 servingsEasy

north indian gluten freedinnerlunch

Nutrition per serving

estimated

514kcal

Protein24g

Carbs19g

Fat50g

Fiber4g

Estimated — 5 ingredients not in food database (100% mass accounted for)

Flavor profile

Spice

Sweetness

Richness

Method

1Heat 2 tablespoons of ghee in a deep pan over medium heat.
2Add 1 finely chopped onion and sauté until golden brown, about 6 minutes.
3Add 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, and 1/2 teaspoon of ground cardamom. Stir for 30 seconds until fragrant.
4Add 200g of boneless chicken pieces and cook for 5 minutes, stirring occasionally, until lightly browned.
5Mix in 2 tablespoons of tomato paste and 1/2 cup of water. Simmer for 5 minutes until the mixture thickens slightly.
6Add 100ml of full-fat coconut milk and 100ml of plain yogurt. Stir well to combine.
7Season with salt to taste and a pinch of garam masala. Simmer gently for 8–10 minutes until chicken is tender and sauce is rich.
8Garnish with fresh coriander leaves and serve hot with steamed basmati rice or naan.