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Chicken Korma with Flatbread or Rice

Creamy Chicken Korma with Flatbread or Rice for Quick Comfort

This Chicken Korma with Flatbread or Rice is a quick, creamy, and flavorful dish that brings warmth and comfort in under 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner
Cuisine: Indian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tbsp Ghee or Sunflower Oil
  • 1 Onion, finely chopped use yellow or red onions for best flavor
  • 2 cloves Garlic, minced fresh garlic is best
  • 2 tsp Minced Ginger ground ginger works as a substitute
  • 1 tsp Ground Cumin
  • 1.5 tsp Ground Coriander
  • 1.5 tsp Garam Masala essential for korma taste
  • 0.5 tsp Optional Mild Chili Powder adjust to taste
  • 0.5 tsp Ground Turmeric
  • 0.25 tsp Salt adjust to your liking
  • 0.25 tsp White Pepper replace with black pepper if desired
  • 2 tbsp Tomato Purée
  • 0.5 cup Full-fat Plain or Natural Yogurt for creaminess and tanginess
  • 0.5 cup Coconut Cream or thick part of canned coconut milk
  • 2 tbsp Ground Almonds thickens the sauce
  • 1 tbsp Sugar balances flavors
  • 4 tbsp Double (Heavy) Cream for extra creaminess
  • 2 tbsp Freshly Chopped Coriander for garnishing
To Serve
  • 1 Boiled Rice and/or Flatbread to complement the Chicken Korma

Equipment

  • Large skillet

Method
 

Cooking Steps
  1. Heat 2 tablespoons of ghee or sunflower oil in a large skillet over medium heat. Add the finely chopped onion and cook until translucent, about 5 minutes.
  2. Add 2 minced garlic cloves and 2 teaspoons of minced ginger to the onions. Stir and sauté for 1 minute.
  3. Add approximately 525 grams of cut chicken breasts and cook for 5-7 minutes until lightly browned.
  4. Sprinkle in 1 teaspoon of ground cumin, 1.5 teaspoons of ground coriander, and 1.5 teaspoons of garam masala. Optionally, add 0.5 teaspoon of mild chili powder, 0.5 teaspoon of ground turmeric, 0.25 teaspoon of salt, and 0.25 teaspoon of white pepper. Cook for about 2 minutes.
  5. Stir in 2 tablespoons of tomato purée and 0.5 cup of full-fat plain yogurt. Simmer for 3 minutes.
  6. Incorporate 0.5 cup of coconut cream and 2 tablespoons of ground almonds. Simmer on low heat for 5 minutes.
  7. Stir in 4 tablespoons of heavy cream and cook for another minute until warmed through.
  8. Garnish with 2 tablespoons of freshly chopped coriander and serve immediately with boiled rice or warm flatbread.

Nutrition

Serving: 1portionCalories: 550kcalCarbohydrates: 30gProtein: 35gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 120mgSodium: 500mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 3mgCalcium: 150mgIron: 3mg

Notes

For best results, sauté onions until golden to enhance sweetness. Adjust the heat level according to preference and let the sauce simmer longer if too thin.

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