Nadiya Hussain: Mom's Korma & Rice

chicken

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu offers a lower-calorie option while chickpeas provide a budget-friendly protein.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories, while sour cream is often more accessible.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + shredded coconut

Light coconut milk reduces fat content, while the milk and shredded coconut combo is cost-effective.

korma paste

🥗Healthier: homemade spice blend

💰Cheaper: curry powder

A homemade blend can control ingredients and costs, while curry powder is widely available.

Heat vegetable oil in a large pot over medium heat until shimmering.

Add chopped onions and sauté until golden brown, about 5-7 minutes.

Stir in minced garlic and ginger; cook until fragrant, about 1 minute.

Add korma paste and stir well to coat onions; cook for 2-3 minutes.

Incorporate diced tomatoes and cook until softened, about 5 minutes.

Add chicken pieces and cook until browned on all sides, about 5-7 minutes.

Pour in yogurt and stir until well combined; cook for 3-4 minutes.

Add coconut milk and bring to a simmer; reduce heat to low and cover.

Let simmer for 20-25 minutes, until chicken is tender and flavors meld.

In a separate pot, rinse rice under cold water until water runs clear.

Cook rice according to package instructions; fluff with a fork when done.

Serve korma over rice, garnished with fresh herbs if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens