Chicken Korma Recipe

Name: Chicken Korma
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tbsp vegetable oil or ghee; 8 boneless and skinless chicken thighs, cut into 1 in (2 1/2 cm) pieces; 2 large onions, thinly sliced; 2 garlic cloves, crushed; 1 tbsp ground coriander; 1 tbsp ground cumin; 1 tsp ground turmeric; 1 tsp chili powder; 1 tsp ground cardamom; 1/2 tsp ground ginger; 2/3 cup plain low fat yogurt; 1 tbsp cornstarch; 1 1/4 cups chicken stock; 2/3 cup heavy cream; 1 tbsp fresh lemon juice

Servings: persons

4 tbsp vegetable oil or ghee
8 boneless and skinless chicken thighs, cut into 1 in (2 1/2 cm) pieces
2 large onions, thinly sliced
2 garlic cloves, crushed
1 tbsp ground coriander
1 tbsp ground cumin
1 tsp ground turmeric
1 tsp chili powder
1 tsp ground cardamom
1/2 tsp ground ginger
2/3 cup plain low fat yogurt
1 tbsp cornstarch
1 1/4 cups chicken stock
2/3 cup heavy cream
1 tbsp fresh lemon juice

1
Heat 2 tbsp of the oil in a large frying pan over medium-high heat.
2
In batches, add the chicken and cook, stirring occasionally, for about 5 minutes, until browned.
3
Transfer to a plate.
4
Add the remaining 2 tbsp oil to the pan and reduce the heat to medium.
5
Add the onions and garlic and cook, stirring often, about 5 minutes, until golden.
6
Add the coriander, cumin, turmeric, chili powder, cardamom, and ginger and reduce the heat to low.
7
Cook, stirring often, about 2 minutes, or until the spices are fragrant.
8
Mix the yogurt and cornstarch together, then stir into the pan.
9
Stir in the remaining stock.
10
Bring to a boil, stirring constantly.
11
Return the chicken to the pan and simmer, stirring occasionally, for 15 minutes, or until the chicken is opaque.
12
Stir in the cream and lemon juice and simmer for 5 minutes more.
13
Serve hot.

899

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 15 ingredients. The key ingredients include: 4 tbsp vegetable oil or ghee, 8 boneless and skinless chicken thighs, cut into 1 in (2 1/2 cm) pieces, 2 large onions, thinly sliced, 2 garlic cloves, crushed, 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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