Easy Chicken Korma Recipe - British Indian Restaurant (BIR) Style - Fast to make Curry with coconut

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.

Marinate 600 grams of chicken breast in a mixture of 75 grams of plain yogurt, 2 teaspoons of gram flour, 1 teaspoon of cooking salt, 2 teaspoons of ginger puree, and 2 teaspoons of garlic puree for approximately 1 hour.

Heat a saucepan over medium heat and add 60 grams of unsalted butter.

Add a 1-inch cinnamon stick to the melting butter and let it remain throughout the cooking process.

Finely slice 1 large onion (or 2 small onions) and add it to the melted butter, stirring for 5-6 minutes until softened.

Add 1 teaspoon of turmeric powder, 1 teaspoon of red chili powder, and 3 teaspoons of dry coriander powder to the onions and mix for about 1 minute.

Add the marinated chicken to the pan, increase the heat slightly, and cook for approximately 4 minutes until the chicken changes color, stirring occasionally.

Pour in 300 mils of warm water and reduce the heat to low, stirring to combine.

If making a sweet korma, add 6 teaspoons of coconut flour and 4 teaspoons of sugar; mix well.

Once the mixture comes to a boil, cover with a lid and let it simmer on low heat for 15 minutes without stirring.

While the chicken simmers, boil 50 grams of cashew nuts in water for 10-15 minutes, then puree them with 115 mils of double cream until smooth.

After 15 minutes, add the cashew nut and cream mixture to the curry and stir for 2-3 minutes to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens