Description
Indulge in the creamy, fragrant delight of Chicken Korma, a comforting dish that brings warmth and joy to any gathering. With tender chicken simmered in a rich coconut milk sauce infused with aromatic spices, each bite is a culinary hug for your taste buds. Perfect for cozy nights in or lively potlucks, this dish pairs beautifully with basmati rice or naan, making it a versatile favorite for any occasion.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs), cut into bite-sized pieces
- 3 cloves fresh garlic, minced
- 1 medium yellow onion, finely chopped
- 1-inch piece of fresh ginger, grated
- 1 can (13.5 oz) full-fat coconut milk
- 4 tbsp korma paste (store-bought or homemade)
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lemon
- Salt and pepper to taste
- 2 tbsp oil for cooking
Instructions
- Heat oil in a large pan over medium heat. Add chopped onions and sauté until golden brown.
- Stir in minced garlic and grated ginger; cook for an additional 1–2 minutes until fragrant.
- Add chicken pieces to the pan and cook until they turn white on all sides (about 5–7 minutes).
- Mix in korma paste until chicken is well coated; cook for another 2–3 minutes.
- Pour in coconut milk and bring to a gentle simmer while stirring.
- Squeeze in fresh lemon juice, season with salt and pepper, cover, and let simmer on low heat for about 20 minutes until the chicken is tender.
- Serve hot over basmati rice or with warm naan bread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 95mg