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Chicken Korma with Flatbread or Rice

Creamy Chicken Korma with Flatbread or Rice in 30 Minutes

This Chicken Korma with Flatbread or Rice is a flavorful and creamy dish ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner
Cuisine: Indian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tbsp Ghee/Sunflower Oil Can substitute with any cooking oil.
  • 1 Yellow Onion Adds sweetness and depth to the sauce.
  • 2 cloves Garlic Fresh garlic is preferred.
  • 2 tsp Minced Ginger Fresh is recommended.
  • 1 tsp Ground Cumin Can replace with cumin seeds.
  • 1.5 tsp Ground Coriander Can substitute with fresh coriander seeds.
  • 1.5 tsp Garam Masala A pre-made blend is suggested.
  • 0.5 tsp Mild Chili Powder Optional based on spice preference.
  • 0.5 tsp Ground Turmeric Adds color and flavor.
  • 0.25 tsp Salt Enhances flavors; adjust to taste.
  • 0.25 tsp White Pepper Can substitute with black pepper.
  • 2 tbsp Tomato Purée Provides acidity and depth.
For the Creamy Base
  • 0.5 cup Full-Fat Plain Yogurt Can use low-fat yogurt for a lighter version.
  • 0.5 cup Coconut Cream Substitute with canned coconut milk or double cream.
  • 2 tbsp Ground Almonds Can be omitted if needed.
  • 4 tbsp Heavy Cream Can replace with more coconut cream.
For Serving
  • 2 tbsp Fresh Coriander For garnish.
  • Boiled Rice/Flatbread Options include chapati or naan.

Equipment

  • Large Pan

Method
 

Step-by-Step Instructions
  1. In a large pan over medium heat, melt 2 tablespoons of ghee or sunflower oil. Add a finely chopped yellow onion and sauté for about 5 minutes until soft.
  2. Introduce 2 minced garlic cloves and 2 teaspoons of minced ginger to the pan. Stir for about 1 minute until fragrant.
  3. Add 3 pieces of bite-sized chicken breast to the pan, stirring to coat. Cook for 5 to 7 minutes until browned.
  4. Sprinkle in the spices: 1 teaspoon of ground cumin, 1½ teaspoons of ground coriander, 1½ teaspoons of garam masala, and ½ teaspoon of mild chili powder if using. Stir for 1 minute.
  5. Incorporate 2 tablespoons of tomato purée, ½ cup of full-fat yogurt, and ½ cup of coconut cream into the pan. Mix and let it simmer for 10 minutes.
  6. Stir in 2 tablespoons of ground almonds and 1 tablespoon of sugar. Simmer for an additional 2 to 3 minutes.
  7. Remove from heat and garnish with 2 tablespoons of fresh coriander. Serve with boiled rice or flatbread.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 3mg

Notes

For best results, use fresh, boneless chicken breasts. Store leftovers in an airtight container for up to 3 days.

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