Chicken korma
Time to cook
30 minutes
Difficulty
Medium
Serves
2
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.
Nutrition information
(per serving)
Carbs
3.1
Proteins
12.2
Fats
7.7
Fiber
0.7
128
kcal
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