Chicken Korma Recipe

Name: Chicken Korma
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 garlic cloves, crushed; 1 T. grated fresh ginger (frozen ginger root grates easily); 2 T. olive oil; 1/4 c. shredded coconut; 6 oz. (about 1/2 can) of coconut milk; 1.5 lb. chicken breast sliced thinly (only partially defrosting chicken breasts allows for clean, thin slices); 1 t. ground cardamom; 1 onion, grated; 2 t. ground coriander; salt, to taste; 2/3 c. natural plain yogurt; 1/2 c. half and half; 3/4 c. shredded coconut, toasted, 1/2 c. sliced almonds and 1/4 c. chopped fresh cilantro for toppings

Servings: persons

2 garlic cloves, crushed
1 T. grated fresh ginger (frozen ginger root grates easily)
2 T. olive oil
1/4 c. shredded coconut
6 oz. (about 1/2 can) of coconut milk
1.5 lb. chicken breast sliced thinly (only partially defrosting chicken breasts allows for clean, thin slices)
1 t. ground cardamom
1 onion, grated
2 t. ground coriander
salt, to taste
2/3 c. natural plain yogurt
1/2 c. half and half
3/4 c. shredded coconut, toasted, 1/2 c. sliced almonds and 1/4 c. chopped fresh cilantro for toppings

1
Heat oil in a large pan over medium high heat, and cook the chicken until lightly browned. Remove the chicken and set aside.
2
Turn the heat down to medium, and add the onions and 1/4 c. coconut. Saute until onions are translucent.
3
Stir in the cardamom, garlic, ginger and coriander. Add salt to taste. Cook five minutes, stirring regularly.
4
Whisk in yogurt and coconut milk until thick and creamy.
5
Add chicken back to the pan. Cover and simmer on low for 5 minutes or until chicken is done.
6
Stir in half and half and simmer for 3-5 minutes.
7
Serve over basmati rice and allow guests to garnish with toasted coconut, almonds and/or cilantro.

926

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 garlic cloves, crushed, 1 T. grated fresh ginger (frozen ginger root grates easily), 2 T. olive oil, 1/4 c. shredded coconut, and more.

Yes, Chicken Korma falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Korma

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions