Easy Chicken Korma
Ingredients
The chicken
The sauce
-
1
tablespoon
coconut oil
-
1
yellow onion
sliced
-
1
tablespoon
fresh ginger
-
6
cloves
garlic
-
1
teaspoon
whole cumin seeds
-
½
cup
plain yogurt
-
1
tablespoon
tomato paste
-
¼
cup
raw cashews
-
½
cup
chicken broth or vegetable broth
-
1
teaspoon
salt
-
1
tablespoon
ghee or coconut oil
-
1
teaspoon
Kashmiri chili powder
-
1
teaspoon
garam masala curry powder
-
1½
teaspoons
ground coriander
-
1
teaspoon
ground cumin
-
½
teaspoon
turmeric
-
½
teaspoon
ground cardamom
-
¼
teaspoon
black pepper
-
¼
teaspoon
ground cinnamon
-
1–2
pieces
serrano chilies
For serving
-
to taste
fresh spinach
-
to taste
fresh cilantro
Instructions
- Cut chicken breast into 1-2 inch pieces and season with salt and pepper.
- In a large pan, sauté onions in coconut oil for 15 minutes until softened and starting to brown.
- Add cumin seeds, ginger, and garlic, and sauté for another 15 minutes until onions are caramelized.
- Blend the onion mixture with yogurt, tomato paste, cashews, broth, and salt until mostly smooth.
- In a bowl, mix together the spices and add ghee to a pot, stirring over low heat for about a minute.
- Increase heat to medium and add the chicken, stirring to coat with spices, then add serrano chilies and the korma sauce.
- Bring to a simmer for 8-10 minutes, stirring frequently, and adjust the sauce thickness as desired.
- Once chicken is cooked through, remove from heat and garnish with fresh cilantro. Serve over spinach with rice and naan.
Nutrition Facts (estimated)
Servings
4-6
Calories
306
Total fat
14.6g
Total carbohydrates
11.3g
Total protein
31.5g
Sodium
517.5mg
Cholesterol
95mg
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