Mock Chicken Korma Recipe

Name: Mock Chicken Korma
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons oil; 2 (8 oz) boneless, skinless chicken breasts, cubed; 3/4 tablespoon curry powder; 3/4 tablespoon garam masala 1/2 teaspoon ground nutmeg; 1/2 teaspoon cinnamon; 3/4 onion, sliced in wedges; 2 teaspoons crushed garlic; 1 (9 oz) can chopped tomatoes, with juice; 1 1/3 cups vegetable broth; 9 ounces coconut milk; 1 teaspoon smooth cashew butter (I use peanut butter - I don't always have cashew butter in the pantry); 2/3 cup plain yogurt; salt to taste; If you don't have Garam Masala, you can mix these spices to create your own blend:; 1 tablespoon ground cumin; 1 1/2 teaspoons ground coriander; 1 1/2 teaspoons ground cardamom; 1 1/2 teaspoons ground pepper; 1 teaspoon ground cinnamon; 1/2 teaspoon ground cloves; 1/2 teaspoon ground nutmeg

Servings: persons

2 teaspoons oil
2 (8 oz) boneless, skinless chicken breasts, cubed
3/4 tablespoon curry powder
3/4 tablespoon garam masala 1/2 teaspoon ground nutmeg
1/2 teaspoon cinnamon
3/4 onion, sliced in wedges
2 teaspoons crushed garlic
1 (9 oz) can chopped tomatoes, with juice
1 1/3 cups vegetable broth
9 ounces coconut milk
1 teaspoon smooth cashew butter (I use peanut butter - I don't always have cashew butter in the pantry)
2/3 cup plain yogurt
salt to taste
If you don't have Garam Masala, you can mix these spices to create your own blend:
1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cardamom
1 1/2 teaspoons ground pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg

1
1. In a medium skillet, saute chicken pieces in 1 teaspoon of oil until fully cooked. Remove chicken from pan and allow to drain on paper towels.
2
2. In a separate skillet, heat curry powder, garam masala, nutmeg, and cinnamon in remaining teaspoon of oil - and allow to cook a few seconds (it should sizzle, but not smoke), stirring occasionally.
3
3. Mix in onion and garlic; increase temperature and saute until onion is near translucent.
4
4. Add tomatoes and vegetable broth and bring to a simmer.
5
5. Mix in coconut milk and peanut/cashew butter; cook 3 minutes.
6
6. Stir in cooked chicken pieces and yogurt. Simmer 5 more minutes.
7
Serve over basmati rice, or with naans!

216

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 21 ingredients. The key ingredients include: 2 teaspoons oil, 2 (8 oz) boneless, skinless chicken breasts, cubed, 3/4 tablespoon curry powder, 3/4 tablespoon garam masala 1/2 teaspoon ground nutmeg, and more.

Yes, Mock 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!

Mock Chicken Korma

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions