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Chicken Korma with Flatbread or Rice

Creamy Chicken Korma with Flatbread or Rice Made Easy

A quick, flavorful Chicken Korma with Flatbread or Rice, ready in under 30 minutes, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Indian
Calories: 460
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Korma
  • 2 tbsp Ghee or Sunflower Oil Can substitute with vegetable oil for a lighter flavor.
  • 1 Onion Peeled and finely chopped.
  • 3 pieces Chicken Breasts Cut into bite-sized pieces.
  • 2 cloves Garlic Peeled and minced.
  • 2 tsp Minced Ginger Fresh preferred; use ground if necessary.
  • 1 tsp Ground Cumin
  • 1.5 tsp Ground Coriander
  • 1.5 tsp Garam Masala
  • 0.5 tsp Mild Chili Powder Optional.
  • 0.5 tsp Ground Turmeric
  • 0.25 tsp Salt
  • 0.25 tsp White Pepper Can substitute with black pepper.
  • 2 tbsp Tomato Purée
  • 0.5 cup Full-fat Plain Yogurt Can use alternatives.
  • 0.5 cup Coconut Cream Canned coconut milk is a suitable alternative.
  • 2 tbsp Ground Almonds Can switch to ground cashews.
  • 1 tbsp Sugar Brown sugar is preferable.
  • 4 tbsp Double Cream Optional for extra richness.
  • 2 tbsp Freshly Chopped Coriander For garnish.
For Serving
  • Boiled Rice and/or Flatbread Like chapati or naan.

Equipment

  • Medium Pan

Method
 

Cooking Instructions
  1. Heat 2 tablespoons of ghee or sunflower oil in a medium pan over medium heat until it shimmers.
  2. Add one finely chopped onion to the pan and sauté for 5-7 minutes until golden brown.
  3. Stir in 2 minced garlic cloves and 2 teaspoons of minced ginger, cooking for another minute.
  4. Add 1 teaspoon of ground cumin, 1.5 teaspoons of ground coriander, 1.5 teaspoons of garam masala, 0.5 teaspoon of mild chili powder, and 0.5 teaspoon of ground turmeric; sauté for an additional minute.
  5. Add 525g of bite-sized chicken breast pieces, cooking for about 6-8 minutes until browned.
  6. Mix in 2 tablespoons of tomato purée and 0.5 cup of yogurt; cook for 2-3 minutes.
  7. Stir in 0.5 cup of coconut cream and 2 tablespoons of ground almonds, simmer on low for 5 minutes.
  8. Season with 0.25 teaspoon of salt and 1 tablespoon of sugar; mix in 4 tablespoons of double cream if desired.
  9. Garnish with 2 tablespoons of freshly chopped coriander before serving.

Nutrition

Serving: 1servingCalories: 460kcalCarbohydrates: 30gProtein: 35gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 85mgSodium: 400mgPotassium: 600mgFiber: 2gSugar: 5gVitamin A: 10IUVitamin C: 5mgCalcium: 70mgIron: 3mg

Notes

Allow the dish to sit for a few hours or overnight to deepen flavors. Adjust the spices according to taste.

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