Chicken Korma
Tender chicken in a creamy, aromatic yogurt-based sauce with warm spices and coconut milk. A mild, comforting Indian curry perfect for weeknight dinners.
- Total time
- 45 min
- Servings
- 4
- Calories
- 380
- Protein
- 38g
Ingredients
- 1.5 lbs Chicken breasts, cubed
- 2 medium Onions, diced
- 4 cloves Garlic cloves, minced
- 1 tbsp Fresh ginger, grated
- ¾ cup Greek yogurt
- 1 can (13.5 oz) Coconut milk
- 2 tbsp Vegetable oil
- 1.5 tsp Ground coriander
- 1 tsp Ground cumin
- 1 tsp Garam masala
- ½ tsp Turmeric powder
- ½ tsp Red chili powder
- 1 tsp Salt
- ¼ tsp Black pepper
- ½ cup Chicken broth
- 2 tbsp Fresh cilantro, chopped
Instructions
- 1
Cut chicken breasts into 1-inch cubes and season with salt and pepper.
- 2
Dice onions, mince garlic, and grate fresh ginger.
- 3
Heat oil in a large skillet over medium-high heat. Add onions and cook until softened, about 5 minutes.
- 4
Stir in garlic and ginger, cook for 1 minute until fragrant.
- 5
Add coriander, cumin, garam masala, turmeric, and chili powder. Toast spices for 1 minute.
- 6
Add chicken cubes and brown on all sides, about 5-7 minutes.
- 7
Reduce heat to medium and stir in yogurt until well combined.
- 8
Pour in coconut milk and chicken broth, stirring constantly.
- 9
Simmer uncovered for 20-25 minutes until chicken is cooked through and sauce thickens slightly.
- 10
Taste and adjust seasoning with salt and pepper as needed.
- 11
Garnish with fresh cilantro and serve hot over rice or with naan bread.
Tools you’ll need
- Large skillet (12-inch)
- Cutting board
- Chef's knife
- Measuring spoons
- Measuring cups
- Wooden spoon
- Can opener
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
