Description
Delight in this creamy Chicken Korma, a halal favorite brimming with rich spices and flavors. Perfect for any occasion, it promises to be a hit at your dinner table.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1 large onion
- 4 cloves garlic
- 1 tablespoon grated ginger
- 1 can full-fat coconut milk
- 1 jar korma paste
- Fresh cilantro (for garnish)
- Cumin, coriander, cardamom
- Salt and pepper to taste
Instructions
- Heat oil in a large pot over medium heat. Sauté chopped onions until golden brown.
- Add minced garlic and grated ginger; stir for about 1 minute until fragrant.
- Incorporate chicken pieces and cook until they turn white on all sides.
- Mix in korma paste and coconut milk; stir well to combine.
- Cover and simmer on low heat for 20-25 minutes or until chicken is fully cooked.
- Stir in chopped cilantro, salt, and pepper before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 650mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg
Keywords: Marinate the chicken beforehand for deeper flavor penetration. Substitute yogurt for coconut milk for a different texture. Add cashews for extra crunch or chili for added heat.