Chicken Korma

Name: Chicken Korma
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Asian, Indian
Ingredients: ¼ cup ghee or vegetable oil; 2 ½ cups finely chopped onion; 2 tsp kosher salt; 2 tbsp minced garlic; 2 tbsp minced ginger; 2 green or red chillies; 1 tsp garam masala; 1 tsp coriander; ½ tsp cayenne powder; ¼ tsp cinnamon; 10 whole green cardamom pods smashed with flat side of knife or 1/2 tsp ground cardamom; ½ cup tomato puree possible substitutes: diced tomato or use jarred passata; ¼ cup almond butter; 1 cup water; ¼ cup yogurt; ¾ cup whipping cream aka double cream 35% milkfat; 2 lbs chicken breast cut in 1 1/2″ cubes; 1 tbsp finely minced cilantro

4 steps

Prep:10minCook:40min

Delicious chicken korma

Updated at: Mon, 02 Oct 2023 14:31:13 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories358.1 kcal (18%)

Total Fat25.9 g (37%)

Carbs10.9 g (4%)

Sugars4 g (4%)

Protein20.7 g (41%)

Sodium553.9 mg (28%)

Fiber2.3 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

¼ cupghee

or vegetable oil

2 ½ cupsonion

finely chopped

2 tspkosher salt

2 Tbspminced garlic

2 Tbspminced ginger

2green chillies

or red

1 tspgaram masala

1 tspcoriander

½ tspcayenne powder

¼ tspcinnamon

10green cardamom pods

whole, smashed with flat side of knife or 1/2 tsp ground cardamom

½ cuptomato puree

possible substitutes: diced tomato or use jarred passata

¼ cupalmond butter

1 cupwater

¼ cupyogurt

¾ cupwhipping cream

aka double cream 35% milkfat

2 lbschicken breast

cut in 1 1/2′′ cubes

1 Tbspcilantro

finely minced

Instructions

Step 1

Heat oil over medium heat and cook onions with 1 tsp salt until very soft and deep golden brown, about 20 minutes (don’t rush this step, it’s important for the flavour).

Step 2

Add garlic, ginger and chillies and cook 1-2 minutes, until fragrant.

Step 3

Stir in garam masala, coriander, cayenne, cinnamon and cardamom pods and cook a minute more.

Step 4

Add tomato puree, almond butter and water plus remaining 1 tsp salt; cook until oil starts to bubble up and shimmer on top. Stir in chicken; cook, covered, about 10 minutes or until cooked through, then stir in the yogurt and cream to heat through. Top with cilantro.

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