Ingredients
Scale
- For the Chicken Korma:
- 2 tbsp ghee or sunflower oil
- 1 onion, finely chopped
- 3 chicken breasts (about 525g), cut into bite-sized pieces
- 2 garlic cloves, minced
- 2 tsp minced ginger
- 1 tsp ground cumin
- 1½ tsp ground coriander
- 1½ tsp garam masala
- ½ tsp mild chili powder (optional)
- ½ tsp ground turmeric
- ¼ tsp salt
- ¼ tsp white pepper
- 2 tbsp tomato purée
- ½ cup plain yogurt
- ½ cup coconut cream
- 2 tbsp ground almonds
- 1 tbsp sugar
- 4 tbsp heavy cream
- To Serve:
- 2 tbsp fresh coriander (cilantro), chopped
- Boiled rice or flatbread
Instructions
- Heat ghee or oil in a large pan over medium heat. Add onion and cook for 5 minutes until softened.
- Add chicken and cook for 5 minutes until lightly golden.
- Stir in garlic, ginger, spices, salt, pepper, and tomato purée. Cook for 2 minutes.
- Add yogurt, coconut cream, ground almonds, and sugar. Stir well.
- Bring to a gentle boil, then reduce heat and simmer 6–8 minutes until chicken is cooked through.
- Stir in heavy cream and remove from heat.
- Garnish with fresh coriander and serve with rice or flatbread.
Notes
- Use full-fat yogurt for a richer, creamier sauce.
- Adjust chili powder for desired spice level.
- Ground almonds help thicken the sauce naturally.
- Store leftovers in the refrigerator up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 110 mg