Chicken Korma
HB-6439 · Hand-built original · Asian, Indian
Chicken pieces simmered in a blended yogurt, onion and spice sauce with coriander, cumin, turmeric and garam masala.
Asian, IndianDinner, Main Course40 minServes 6473 kcalGluten-freeEgg-freeDiabeticRenal
Main ingredient: chicken
Pairs well with: roasted potatoes, rice pilaf, green beans, caesar salad, garlic bread
Servings:6quantities adjust to match
Ingredients
- 2 pounds boneless skinless chicken breast, (diced into 1-inch pieces)
- ¼ cup vegetable oil
- ¼ cup ghee
- 1 yellow onion, (diced, about 2 cups)
- 3 garlic cloves
- 2 teaspoons minced ginger, (1 large knob)
- 1 cup whole-fat yogurt
- 2 teaspoons coriander
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- Salt and pepper to taste
- Cilantro (for serving)
Method
- Heat the vegetable oil and ghee in a large skillet over medium-high heat and cook the diced onion, stirring often, until it starts to brown.
- Add the garlic cloves and minced ginger and cook for another 2 to 3 minutes.
- Lift the onion mixture out with a slotted spoon and blend it with the yogurt, coriander, cumin, chili powder, turmeric, garam masala and salt and pepper until completely smooth.
- Sear the diced chicken breast in the hot oil and ghee left in the skillet for 3 to 4 minutes.
- Pour the yogurt sauce over the chicken, stir to coat every piece, then lower the heat, cover the skillet, and cook for 8 to 10 minutes until the chicken is cooked through.
- Scatter cilantro over the korma and serve it straight from the pan.
Prep: 10 min · Cook: 30 min · Total: 40 min
Nutrition (per serving, where published)
473 kcalCalories
41.8 gProtein
4.7 gCarbs
31.4 gFat
11.1 gSaturates
1.4 gFibre
1 gSugars
146 mgSodium
164 mgCholesterol
745 mgPotassium
42 mgCalcium
2.9 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data