Moderately healthy

Chicken korma

Name: Chicken korma
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 3 thighs Chicken Thighs - Boneless; 0.5 tbsp Cold Pressed Olive Oil; 2 pod Cardamom; 2 Clove Cloves; 6 peppercorns Black Pepper; 1 pinch Cumin Seeds; 1 small Yellow Onion Raw; 0.5 tsp Ginger Paste; 0.5 tsp Garlic Paste; 1 pinch Turmeric; 0.5 tsp Red Chilli Powder; 0.5 tsp Coriander Powder; 0.5 tsp Cumin Powder; 2 tbsp Water; 0.25 cup Greek Yogurt; 0.5 tsp Kosher Salt; 2 tbsp Coriander Leaves

Time to cook

30 minutes

Difficulty

Medium

Serves

A delightful Indian dish made with succulent chicken, cooked in yogurt based gravy enriched with a blend of spices.

Ingredients

Chicken Thighs - Boneless

3 thighs

Cold Pressed Olive Oil

0.5 tbsp

Cardamom

2 pod

Cloves

2 Clove

Black Pepper

6 peppercorns

Cumin Seeds

1 pinch

Yellow Onion Raw

1 small

Ginger Paste

0.5 tsp

Garlic Paste

0.5 tsp

Turmeric

1 pinch

Red Chilli Powder

0.5 tsp

Coriander Powder

0.5 tsp

Cumin Powder

0.5 tsp

Water

2 tbsp

Greek Yogurt

0.25 cup

Kosher Salt

0.5 tsp

Coriander Leaves

2 tbsp

Step-by-step instructions to cook

Cooking

Heat oil in a large skillet or pot. Add cardamom, cloves, black pepper, and cumin, and sauté for 30 seconds until aromatic.

Add onions and salt, and cook on medium heat for 8 to 10 minutes until the onions turn light brown and translucent.

Add ground spices, ginger, garlic, and chicken.

Pour water and give it a quick stir. Cover the pot and cook on medium heat for 10 to 15 minutes, ensuring the chicken is fully cooked. Use a digital thermometer to check for an internal temperature of 165°F.

Mix a few spoonfuls of the curry with yoghurt and blend well.

Stir the yoghurt into the chicken korma and gently combine.

Garnish with cilantro before serving.