Homemade Chicken Korma

Name: Homemade Chicken Korma
Cuisine: Asian, Indian
Ingredients: 1 ½ lb chicken breast, thinly sliced to bite sizes; 1 large shallot, minced; 1 lb pumpkin or butternut squash, cut into bite-size chunks; About 5 1/2 Tbsp korma-paste (see below); 1 can (14.oz) full-fat coconut milk; 1 Tbsp mint leaves, finely chopped (optional); Coconut oil; Sea salt to taste; 4 Garlic cloves (start of korma paste); 2 large shallots; 2 thumb size fresh ginger; 1 small bunch fresh cilantro + extra for garnishing; 4 tsp cumin powder; 2 tsp coriander powder; 2 tsp garam masala powder; 1 1/2 tsp sea salt; 1/4 tsp cayenne pepper powder; 2 Tbsp tomato paste (no sugar added); 1 Tbsp extra virgin olive oil; 1 large shallot, slice to thin strips; Coconut oil

10 steps

This dish is savory, creamy, and deeply satisfying. Best of all, it’s quick to put together. I love making this recipe in large quantities and portioning it into individual servings before freezing. You can also pre-make a batch of homemade korma paste and freeze it in individual cubes using an ice cube tray. That way, when you are craving a warm and creamy meal after work, you can whip up this Korma for dinner in less than 20 minutes.

Updated at: Thu, 17 Aug 2023 11:29:07 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories700.4 kcal (35%)

Total Fat50.1 g (72%)

Carbs34.3 g (13%)

Sugars8 g (9%)

Protein33.2 g (66%)

Sodium1265.3 mg (63%)

Fiber5.7 g (20%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

For the Korma Paste: USE a food processor finely mince garlic, shallots, ginger, and cilantro.

Step 2

ADD cumin, coriander, garam masala powder, sea salt, cayenne, tomato paste, and olive oil. Blend until it becomes a smooth paste.

Step 3

RESERVE 5 to 5 ½ Tbsp korma paste for 1 ½ lb chicken. Store extra korma paste in your freezer for future use.

Step 4

For the Crispy Shallots (Optional): SLICE 1 large shallot into long thin strips. Heat 2 Tbsp coconut oil in a wok or frying pan over medium/medium-high heat.

Step 5

WHEN hot, add the sliced shallots, season with a small pinch of salt. Pan fry them and stir frequently for 8-10 mins or until golden brown. Be careful not to burn the shallots. Use a slotted spoon and scoop them onto a tray lined with paper towel. Spread them out so they crisp up.

Step 6

For the Chicken Korma: HEAT 2 Tbsp coconut oil in a large saucepan or deep frying pan over medium-high heat, when hot, add 1 large minced shallots and 5 to 5 ½ Tbsp homemade korma paste. Keep stir-frying the ingredients to prevent them from burning for about 2 minutes until fragrant.

Step 7

TURN the heat up to high and add sliced chicken. Stir-fry for 4-5 minutes until the chicken is lightly browned.

Step 8

ADD coconut milk. Give it a gentle stir. Cover the pan with a lid and bring to boil.

Step 9

ONCE it’s boiled, lower the heat to medium. Add diced pumpkin or butternut squash. Cover the pan with a lid. Let it simmer until the squash/pumpkin is cooked through. Stir the bottom of the pan periodically to prevent food from burning.

Step 10

TO SERVE: Sprinkle finely chopped mint/cilantro/basil leaves and topped with crispy shallots.