Chicken Korma
Indulge in the aromatic world of Chicken Korma, where tender chicken is enveloped in a rich, creamy sauce infused with a blend of spices. This easy-to-make recipe transforms any meal into a festive occasion, perfect for impressing guests or enjoying a cozy night in. Pair it with fluffy basmati rice or warm naan for an unforgettable dining experience that will leave everyone craving more.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: South Asian
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 cup whole plain yogurt
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp korma paste
- 1 tsp turmeric
- 1 tsp garam masala
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Gather all ingredients and prepare by chopping the onion, garlic, and ginger.
- In a large skillet over medium heat, add oil and sauté the onion until golden brown (about 5 minutes). Add garlic and ginger; cook until fragrant.
- Add chicken thighs to the skillet and cook until lightly golden (6–8 minutes).
- Stir in korma paste, turmeric, and cumin; cook for another minute. Then mix in yogurt and coconut milk.
- Bring the mixture to a gentle simmer, reduce heat to low, and let it cook for about 20 minutes until chicken is tender.
- Serve hot with basmati rice or naan, garnished with cilantro if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 6g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg
Keywords: For added flavor, consider marinating the chicken in yogurt and spices for a few hours before cooking. Customize your Chicken Korma by incorporating vegetables like bell peppers or peas. For a vegetarian twist, substitute chicken with paneer or tofu.