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a clay pot with creamy chicken korma garnished with cilantro and topped with cashews on a round rustic tray with a bunch of cilantro on the side
4.58 stars (7 reviews)

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25-Minute Chicken Korma

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 5 servings
If you love Indian cuisine, but feel a little intimidating making it - this homestyle recipe for chicken korma is for you. For convenience, the entire korma sauce is prepped in the blender in minutes to make an easy, healthy and delicious dish. Pieces of chicken breast are sauteed in a dash of olive oil and simmered in a simple thick and creamy sauce made with onions, garlic, ginger, plain yogurt and cashew nuts—that's mildly spiced with cumin, cardamom garam masala and fresh cilantro. The best part? It's on your table in 25 minutes!

Ingredients
 

  • 650 g chicken breast, 3 large breast, cut into even-sized small chunks
  • 1 cup yogurt, plain, 2% fat, Are fermented foods good for gut health?
  • 2 onions, small, cut into quarters
  • ¼ cup cashew nuts, plain, unsalted
  • 4 garlic, cloves, peeled
  • 2 inch ginger, fresh, peeled
  • 3 tsp cumin, powder
  • 5 cardamom, green, seeds only
  • 1 green chilli, or jalapeno, washed, stem removed
  • ¾ tsp salt, sea salt
  • ½ cup cilantro, washed, leaves and stems, finely chopped for garnish
  • 1 tsp garam masala

Instructions
 

  • In a blender or food processor add yogurt, cashew nuts, onions, garlic, ginger, cardamom, salt and green chilli (optional) and blend until creamy. Set the korma sauce aside.
  • In a large pan, add the chicken and saute for a couple of minutes on medium-high heat.
  • Reduce the heat to low and pour the korma sauce over the chicken. Stir, cover to tightly seal and cook for 20 minutes or until the chicken is cooked through - stirring occasionally so that the chicken doesn’t stick to the bottom of the pan. Add more water if needed but not too much.
  • Add chopped cilantro, and garam masala and then serve with rice, quinoa, roti, paratha or naan. Toasted cashews on tip are optional!

Notes

  1. Slice chicken breast into small similar-sized pieces so they cook evenly.
  2. Add more garam masala for an added flavour boost.
  3. Simmer on low to medium heat, stirring frequently to make sure the korma sauce does not dry out too much and stick to the bottom of the pan.
  4. To create a creamy sauce, blend the ingredients thoroughly.
  5. Store-bought garlic and ginger pastes often contain preservatives that make the dish less flavorful. Using fresh ingredients such as fresh garlic, ginger, and cilantro will produce a more authentic taste.

Nutrition Information:

Calories: 251kcal (13%)Carbohydrates: 12g (4%)Protein: 32g (64%)Fat: 8g (12%)Saturated Fat: 2g (10%)Polyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 90mg (30%)Sodium: 559mg (23%)Potassium: 737mg (21%)Fiber: 2g (8%)Sugar: 5g (6%)Vitamin A: 212IU (4%)Vitamin C: 8mg (10%)Calcium: 103mg (10%)Iron: 2mg (11%)

Keep in mind that the nutritional values provided are approximations and suggestions, and might fluctuate depending on ingredient variations, portion sizes, and recipe adjustments. This nutrition facts table cannot account for your individual needs. Your body — including your hunger and satiety cues — change daily. It's perfectly fine to eat more or less on different days. Instead of letting food guilt take over, consider mindful eating.

* Percent Daily Values are based on a 2000 calorie diet.

Cuisine: Desi, Indian, pakistani
Course: Main
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