Ingredients
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 can (13.5 oz) coconut milk (full-fat for creaminess)
- ½ cup plain yogurt
- ¼ cup ground almonds or cashews (for thickening)
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 tablespoons ghee or vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ½ teaspoon paprika (for color and mild heat)
- ½ teaspoon red chili powder (adjust to taste)
- 1 teaspoon garam masala
- 1 teaspoon salt (or to taste)
- 1 teaspoon sugar (balances flavors)
- ½ cup water or chicken broth
- 2 tablespoons fresh cilantro, chopped (for garnish)
- ¼ cup slivered almonds (optional, for garnish)
For serving:
- Basmati rice
- Naan bread
- Fresh lime wedges
Instructions
In a large bowl, combine the chicken pieces with the yogurt, half of the grated ginger, half of the minced garlic, turmeric, and a pinch of salt. Mix well, cover, and let it marinate for at least 20 minutes (or up to overnight for deeper flavor).
Heat the ghee or oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant. Then, add the chopped onions and sauté until they turn golden brown (about 8-10 minutes). This caramelization gives the korma its deep flavor.
Stir in the remaining garlic, ginger, ground coriander, cinnamon, cardamom, paprika, and red chili powder. Cook for about 1 minute, stirring constantly, until the spices release their aroma.
Add the marinated chicken pieces to the pan, stirring to coat them in the aromatic spice mixture. Cook for about 5-7 minutes until the chicken starts to brown.
Pour in the coconut milk and water (or chicken broth), then stir in the ground almonds or cashews. Reduce the heat and let the korma simmer gently for about 15-20 minutes, until the sauce thickens and the chicken is tender.
Stir in the garam masala, sugar, and salt. Taste and adjust seasoning as needed. If you prefer a thicker sauce, simmer for a few more minutes; if it’s too thick, add a splash of water.
Turn off the heat and sprinkle with fresh cilantro and slivered almonds. Serve hot with basmati rice, naan, and lime wedges on the side.
Scoop up the creamy korma with warm naan or spoon it over a bed of fragrant rice. Every bite is a delightful mix of mild spice, creamy coconut, and tender chicken.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 420
- Sugar: 4g
- Fat: 28g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 35g