Description
A creamy and flavorful dish, this Easy Chicken Korma brings a delicious blend of spices and coconut milk together for a comforting, mildly spiced curry. Perfect for a quick weeknight dinner or a cozy weekend meal.
Ingredients
Scale
- 500g chicken breast, cubed
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 1/2 cup yogurt
- 1/2 cup coconut milk
- 1 tbsp korma curry paste
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 1/2 tsp cinnamon
- 2 tbsp oil
- Salt to taste
- Fresh cilantro (for garnish)
Instructions
- Prep Chicken: In a large pan, heat oil over medium heat. Add chicken cubes and cook until browned, about 5-7 minutes. Remove chicken and set aside.
- Sauté Spices: In the same pan, sauté onion, garlic, and ginger until softened. Stir in the korma paste, cumin, coriander, turmeric, and cinnamon. Cook for 2 minutes.
- Make Sauce: Add yogurt and coconut milk, stirring to combine. Bring the sauce to a simmer.
- Combine Chicken: Add the chicken back to the pan, stir, and simmer for 10 minutes, until the chicken is cooked through.
- Serve: Garnish with fresh cilantro and serve hot with rice or naan.
Notes
- Adjust the amount of curry paste to your preferred spice level.
- For a richer flavor, let the dish simmer for longer, allowing the spices to infuse the sauce more.
- This dish pairs wonderfully with basmati rice or warm naan bread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 320 kcal
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 28g