Description
Tender chicken breast simmered in a rich yogurt-coconut almond sauce, spiced with garam masala and turmeric. Served with basmati rice or naan for an aromatic, creamy Indian-inspired dish.
Ingredients
Ghee or sunflower oil, 2 tbsp
Yellow onion, 1 large, finely chopped
Chicken breasts (boneless), 525g / 1.1 lbs, cut into 1-inch cubes
Garlic (minced) / Ginger paste, 2 cloves / 2 tsp
Ground almonds, 1/2 cup
Garam masala, 2 tsp
Turmeric, 1 tsp
Coriander (ground), 1 tsp
Salt, 1 tsp
Plain yogurt, 1 cup
Coconut cream, 1 cup
Double cream (or coconut cream alternative), 2 tbsp
Tomato purée, 2 tbsp
Instructions
Heat ghee/oil in a pan; sauté onions until golden
Add chicken and cook until sealed on all sides
Stir in garlic/ginger and spices (garam masala, turmeric, coriander, salt)
Incorporate ground almonds, yogurt, and coconut cream
Simmer for 12-15 minutes until chicken is tender
Stir in tomato purée
Finish with double cream (added last-minute to preserve texture)
Garnish with fresh coriander
Serve with steamed rice or warm naan
Notes
Use white pepper instead of black pepper for golden color
For vegan version: substitute double cream with coconut milk
Chicken can be substituted with paneer or vegetables
curry pairs well with raita or pickles
- Prep Time: 15
- Cook Time: 20
- Category: Easy Chicken Dinner Recipes for Busy Nights
- Method: Stovetop
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 portion (250g korma with rice/naan)
- Calories: 550
- Sugar: 6g
- Sodium: 1800mg
- Fat: 38g
- Saturated Fat: 18g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 32g