Chicken Korma

A rich and creamy chicken dish marinated in yogurt and spices, perfect for family dinners or meal prep.

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Prep Time 30

Cook Time 30

Total Time 1

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Indian

Calories: 500

For the Marinade

1 lb chicken, cut into pieces Choose skinless and boneless chicken to reduce fat.
1 cup yogurt Acts as a marinade to tenderize the chicken.
3 cloves garlic, minced Enhances the dish’s aroma and taste.
1 inch ginger, grated Adds warmth and zing.
2 tbsp korma curry paste Backbone of flavor; adjust based on spice preference.

For Cooking

2 onions finely sliced Sweet onions caramelize beautifully.
1/2 cup coconut milk Look for light coconut milk for a calorie-conscious option.
1/2 cup heavy cream For richness; can substitute with a lower-fat version.
2 tbsp cooking oil Use a neutral oil like canola or vegetable oil.
Salt to taste salt Essential for enhancing flavors.
fresh cilantro for garnish Adds freshness and color.

Preparation

In a bowl, marinate the chicken with yogurt, garlic, ginger, and korma curry paste. Let it sit for at least 30 minutes.

Cooking

Heat oil in a large pot over medium heat. Add sliced onions and sauté until golden brown.
Add the marinated chicken to the pot and cook until it's browned on all sides, about 5-7 minutes.
Pour in the coconut milk and let it simmer on low heat for about 20-25 minutes until the chicken is fully cooked.
Stir in heavy cream and season with salt.
Garnish with fresh cilantro and serve hot with rice or naan.

Chicken Korma is excellent for meal prep; marinate the chicken the night before for deeper flavor. Leftovers taste even better the next day!