See how sweet & spicy balance each other in this Chicken Korma recipe

yogurt

🥗Healthier: low-fat yogurt

💰Cheaper: buttermilk

Low-fat yogurt reduces calories while maintaining creaminess.

cream

🥗Healthier: coconut milk

💰Cheaper: evaporated milk

Coconut milk adds a rich flavor with fewer calories.

cashews

🥗Healthier: almonds

💰Cheaper: sunflower seeds

Almonds provide similar texture and flavor at a lower cost.

chicken

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu or chickpeas offer a protein-rich vegetarian option.

Prepare a classic tandoori chicken marinade using smoked sweet paprika, chili pepper, dried red chilies, lemons, yogurt, and cilantro.

Add a tandoori spice mix for convenience and mix all spices with neutral avocado oil in a bag.

Chop dried red chilies and add them to the marinade mixture.

Mix in yogurt, which acts like a brine to enhance chicken texture and juiciness, then refrigerate for up to 24 hours.

Roast cashew nuts at 300 degrees Fahrenheit for 3-4 minutes, then roast almonds for another 3 minutes, and finally add coconut for a couple of minutes.

Sauté ginger and garlic as a base for the curry, then deglaze with chicken stock.

Add cream, spices, salt, and pepper to the mixture, then sweeten with honey and simmer to infuse flavors and reduce the sauce.

Blend the toasted nuts and coconut until silky smooth, adjusting cream and honey to taste as needed.

Prepare rice in a rice maker, adding kalonji and bay leaves for flavor, and finish with freshly chopped parsley before serving.

Heat a griddle pan, deglaze with citrus, then transfer marinated chicken to an oven-safe dish and bake at 375 degrees Fahrenheit for 9-10 minutes until internal temperature reaches 150-160 degrees Fahrenheit.

Rest the chicken for at least 5 minutes to lock in juices before serving.

Finish the rice with butter and parsley before serving alongside the chicken, draping the saved juices over the chicken.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens