Chicken Korma Recipe

Name: Chicken Korma
Yield: 4 servings
Cuisine: American
Ingredients: 2 lbs skinless chicken, and cubed; 1 ounce ground almonds; 2 garlic cloves, crushed; 1 inch cube fresh ginger, chopped; 2 tablespoons oil; 3 green cardamoms, split open; 1 medium onion, sliced; 2 teaspoons ground cumin; 12 teaspoon salt; 5 ounces plain yogurt; 5 ounces single cream; 1 tablespoon sliced almonds, toasted

Servings: persons

2 lbs skinless chicken, and cubed
1 ounce ground almonds
2 garlic cloves, crushed
1 inch cube fresh ginger, chopped
2 tablespoons oil
3 green cardamoms, split open
1 medium onion, sliced
2 teaspoons ground cumin
12 teaspoon salt
5 ounces plain yogurt
5 ounces single cream
1 tablespoon sliced almonds, toasted

1
In a blender process the almonds, ginger and garlic with 3 tbsp water to make a paste.
2
Heat the oil in a large pan and fry the chicken till browned, 8 to 10 minutes.
3
Remove the chicken from the pan drain and set aside.
4
To the pan add the cardamoms and the onions and fry for 5 minutes.
5
Add the almond/garlic paste, cumin and salt, cook for 5 minutes.
6
Slowly add the yogurt, stir, add the chicken, cover the pan and simmer 5 minutes.
7
Add the cream and simmer for 5 minutes.
8
Serve garnished with the toasted almonds.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 2 lbs skinless chicken, and cubed, 1 ounce ground almonds, 2 garlic cloves, crushed, 1 inch cube fresh ginger, chopped, 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.

Chicken Korma

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