Description
Chicken Korma with Flatbread is a delightful dish that brings the rich, aromatic flavors of Indian cuisine right to your table. This recipe features tender chicken thighs simmered in a creamy sauce made from yogurt and coconut milk, enhanced with a blend of flavorful spices. Each bite offers a perfect balance of warmth and comfort, making it an ideal choice for family dinners or gatherings with friends. Paired with soft, freshly baked flatbread, this meal invites you to scoop up every last bit of that luscious korma sauce. Easy to prepare yet impressive enough for special occasions, this chicken korma is sure to become a favorite in your household.
Ingredients
- 1.5 pounds boneless chicken thighs
- 1 cup plain full-fat yogurt
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger paste
- 400 ml coconut milk
- 2 tablespoons korma spice mix
- 2 cups all-purpose flour (for flatbread)
- Warm water (as needed)
Instructions
- Marinate chicken in yogurt, garlic-ginger paste, korma spice mix, and salt for at least one hour.
- Heat oil in a large pan over medium heat; sauté chopped onion until golden brown.
- Add marinated chicken to the pan and cook until browned.
- Pour in coconut milk and simmer for about 20 minutes until chicken is cooked through.
- For flatbread, mix flour with warm water to form dough; rest for 30 minutes before rolling out and cooking on a hot skillet until golden brown.
- Serve the korma with fresh flatbreads and garnish with cilantro.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 480
- Sugar: 7g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 90mg
Keywords: Adjust spice levels by adding chili powder for extra heat. Substitute chicken with lamb or chickpeas for variation.