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Talia Elizabeth
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Recipe Information

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Video-Specific Recipe

Creamy Chicken Korma

Cultural Context

Originating from the Mughal kitchens of India, Chicken Korma is a rich, creamy dish that reflects the opulence of royal cuisine. Traditionally, it was prepared for special occasions and celebrations, showcasing a blend of spices and cooking techniques. Today, Korma has become a beloved dish both in India and globally, with numerous regional variations adapting to local tastes.

IndianINmain
45 min
medium
4 servings
Servings4
1 lb chicken breast fillets
3 cloves garlic
2 tablespoons coriander
to taste naan bread
to taste pillow rice
1 cup korma sauce
1 cup water
2 tablespoons oil

Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.

heavy cream

🥗Healthier: coconut milk

💰Cheaper: milk + cornstarch

Coconut milk provides a creamy texture with fewer calories.

cashews

🥗Healthier: almonds

💰Cheaper: sunflower seeds

Almonds are nutritious and often more affordable.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds protein while being tangy.

green chilies

🥗Healthier: bell peppers

💰Cheaper: jalapeños

Bell peppers provide flavor without the heat.

1

Start by cooking chicken breast fillets in a pan with a bit of oil until cooked through.

2

Add korma sauce to the cooked chicken.

3

Pour a little water into the korma sauce jar to get any leftover sauce and add it to the pan.

4

Stir the mixture and let it simmer for about 10 minutes.

5

While the korma is simmering, splash some water on naan breads to prevent them from drying out and place them in the oven for around 10 minutes.

6

Microwave the rice for 2 minutes just before serving.

7

Plate up half a packet of rice, the chicken korma, and a naan bread.

Cooking Techniques

sautéingbrowningsimmeringblending

Equipment Needed

large potwooden spoonknifecutting board

Spice Level:

🌶️🌶️🌶️

Dietary

pescatarian

Allergens

nutsdairy

Also Known As

Chicken KormaMurgh Korma

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