Description
A rich and creamy one pot chicken korma made with tender chicken pieces simmered in a fragrant blend of spices, yogurt, and coconut milk. Perfect for a comforting weeknight dinner served with rice or naan.
Ingredients
2 tablespoons vegetable oil
1 large onion, finely chopped
3 garlic cloves, minced
1 tablespoon fresh ginger, grated
1 tablespoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon garam masala
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon cayenne pepper
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
1/2 cup plain yogurt
1 cup coconut milk
1/4 cup ground almonds
1/2 cup chicken broth
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh cilantro leaves
Instructions
Heat the vegetable oil in a large pot over medium heat.
Add the chopped onion and sauté for 5-7 minutes until soft and golden brown.
Add the minced garlic and grated ginger and cook for 1 minute until fragrant.
Stir in the ground coriander, cumin, turmeric, garam masala, cinnamon, cardamom, and cayenne pepper. Cook the spices for 1-2 minutes, stirring frequently to prevent burning.
Add the chicken pieces to the pot and cook for 5 minutes, stirring occasionally, until they are lightly browned on all sides.
Reduce the heat to low and stir in the plain yogurt, mixing well to coat the chicken and spices.
Pour in the coconut milk, ground almonds, and chicken broth. Stir to combine all ingredients.
Season with salt and black pepper.
Cover the pot and simmer the chicken korma for 20 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened.
Remove the lid and cook uncovered for an additional 5 minutes if the sauce needs to thicken further.
Sprinkle the chopped fresh cilantro over the top before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes