Chicken Korma Recipe

Name: Chicken Korma
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 50 g sunflower seeds; 1 medium onion, finely chopped; 4 tablespoons oil; 4 garlic cloves, finely chopped; 1 1/2 teaspoons garam masala; 2 teaspoons mild curry powder; 1/4 teaspoon cayenne pepper; 4 chicken breasts; 500 ml natural yogurt; 1 tablespoon fresh coriander, chopped; basmati rice, to serve

Servings: persons

50 g sunflower seeds
1 medium onion, finely chopped
4 tablespoons oil
4 garlic cloves, finely chopped
1 1/2 teaspoons garam masala
2 teaspoons mild curry powder
1/4 teaspoon cayenne pepper
4 chicken breasts
500 ml natural yogurt
1 tablespoon fresh coriander, chopped
basmati rice, to serve

1
Place sunflower seeds in a non stick frying pan with no oil nd dry fry over medium heat until lightly toasted.
2
Cool and process until fine.
3
heat half the oil in pan and cook the onions and garlic, add anothe tbsp of oil and add the spices, cook a further 1 minute.
4
Add the cubed chicken and cook 3 more minutes, season with salt and pepper.
5
stir in the yogurt and simmer gently for about 15 minutes or until chicken is tender.
6
Stir in sunflower seed powder and coriander.
7
serve over rice.

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 11 ingredients. The key ingredients include: 50 g sunflower seeds, 1 medium onion, finely chopped, 4 tablespoons oil, 4 garlic cloves, finely 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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