The BEST Chicken Korma Recipe – One-Pan & So Delicious!

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.

Chop up 1 large yellow onion finely and set aside.

Set a large non-stick skillet over medium heat and add 2 tablespoons of extra light olive oil.

Once the oil is hot, add the chopped onions and sauté until softened and golden, about 5 minutes.

Add the chicken pieces to the skillet and sauté until the chicken is no longer pink on the outside.

Add minced garlic and ginger to the skillet.

Add garam masala, cumin, ground coriander, chili powder, turmeric, salt, and freshly ground black pepper to the skillet.

Squeeze in tomato paste from a tube or jar and cook for another 2 minutes, stirring frequently.

Add Greek yogurt and coconut cream (preferably the thick part at the top of the can) to the skillet.

Stir in ground almonds (optional) and a little bit of sugar to balance the sauce.

Bring the mixture to a boil, then reduce the heat to a simmer and cook for 8 to 10 minutes, or until the chicken is fully cooked through.

Stir in heavy whipping cream and bring it back to a simmer.

Taste the sauce and season with more salt and pepper as needed, adding an additional quarter teaspoon of salt if desired.

Chop fresh cilantro for garnish.

Serve the chicken korma over cooked white rice, garnished with cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens