Chicken Korma In Coconut Milk | White Chicken Kurma Recipe | Chicken Curry In Coconut Milk | Smita

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 1 kg of chicken with chili powder, turmeric powder, salt, and yogurt.

Mix the marinade well and massage the meat. Let it sit for 15-20 minutes.

Heat 3-4 tbsp of coconut oil in a kadai until hot.

Add 1 inch of cinnamon, 1 tsp of cumin seeds, and a pinch of asafoetida to the hot oil.

Add 1 tbsp of ginger paste and 1 tbsp of garlic paste, and sauté for 1 minute.

Add a ground paste of 4 onions and 5 green chilies to the kadai and sauté for about 4-5 minutes until the onion paste is a little dry.

Stir in 1 heaped tbsp of coriander seed powder and 1 heaped tbsp of cumin seed powder, mixing well.

Add the marinated chicken to the pot and sauté for another 4-5 minutes.

Pour in 2 cups of coconut milk and mix well.

Add 1.5 cups of coriander leaves and mix again.

Cover the pot and cook on medium flame for about 20 minutes until the chicken is done.

Remove the chicken korma to a serving bowl.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens