Chicken Korma Recipe

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

2 tbsp ghee or sunflower oil

1 onion (peeled and finely chopped)

3 chicken breasts (approx. 525g/1.1lbs), chopped into bite-size chunks)

2 cloves garlic (peeled and minced)

2 tsp minced ginger

1 tsp ground cumin

1 1/2 tsp ground coriander

1 1/2 tsp garam masala

½ tsp mild chilli powder (this is to add a tiny bit of warmth, but you can leave it out if you prefer no heat at all).)

½ tsp turmeric

¼ tsp salt

¼ tsp white pepper

2 tbsp tomato puree (paste for US)

120 ml (½ cup) full-fat plain/natural yogurt

120 ml (½ cup) coconut cream (*see note)

2 tbsp ground almonds

1 tbsp sugar

60 ml (4 tbsp) double (heavy) cream

2 tbsp freshly chopped coriander (cilantro)

boiled rice and/or chapati

Directions

Heat the ghee in a large frying pan over a medium heat, until hot.

Add the onion and cook for 5 minutes, stirring often, until softened.

Add the chicken breasts and cook for 5 minutes, stirring occasionally, until the chicken is sealed.

Add the minced garlic, minced ginger, cumin, ground coriander, garam masala, chilli powder, turmeric, salt, white pepper, and tomato puree.

Cook for 2 minutes, stirring, until the chicken is coated.

Add the yogurt, coconut cream, ground almonds, and sugar.

Stir everything together, bring to a gentle boil, then simmer for 6-8 minutes, until the chicken is cooked through.

Stir in the double (heavy) cream and turn off the heat.

Serve the korma topped with fresh coriander (cilantro).

Serve with rice and/or chapati.

Nutrition

• Calories: 485 kcal
• Total Fat: 31 g
• Saturated Fat: 19 g
• Trans Fat: 1 g
• Cholesterol: 152 mg
• Sodium: 372 mg
• Total Carbohydrate: 12 g
• Dietary Fiber: 2 g
• Total Sugars: 6 g
• Protein: 40 g