Chicken Korma
HB-5624 · Hand-built original · Indian
A mild, royal korma: chicken braised in a creamy almond and yogurt sauce scented with garam masala.
IndianMain course45 minServes 4685 kcalGluten-freeEgg-freeDiabeticLow-SodiumHigh FiberRenal
Main ingredient: chicken
Pairs well with: naan, basmati rice, raita
Servings:4quantities adjust to match
Ingredients
- 24¾ oz chicken thigh, cubed
- 2 onions, sliced
- 5¼ oz Greek yogurt
- 3½ oz ground almonds
- 13½ Tbsp coconut milk
- 2 tbsp ghee or oil
- 1 tbsp grated ginger
- 2 garlic cloves, crushed
- 1 tsp ground coriander
- 1 tsp garam masala
- 2 tbsp flaked almonds, toasted
Method
- Blend the onions and yogurt together until smooth.
- Heat the ghee or oil in a large pan over medium heat and fry the onion-yogurt mixture gently for 10 minutes, stirring often, until pale gold and sweet — keep the heat gentle so the yogurt does not split.
- Stir in the ginger, garlic, ground coriander and garam masala and cook for 1 minute.
- Add the chicken, coconut milk and ground almonds. Simmer gently for 15 minutes, until the chicken is cooked through and the sauce is smooth and pale.
- Taste for salt, scatter with the toasted flaked almonds, and serve.
Prep: 15 min · Cook: 30 min · Total: 45 min
Nutrition (per serving, where published)
685 kcalCalories
44.7 gProtein
16.5 gCarbs
50.8 gFat
19.8 gSaturates
5.4 gFibre
1.8 gSugars
133 mgSodium
184 mgCholesterol
998 mgPotassium
154 mgCalcium
3.2 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data