RecipesDinner
Dinner
Chicken Korma
A mild, creamy chicken curry in a cashew and yoghurt sauce with cardamom and cinnamon, served with rice or flatbread.
- Serves
- 4
- Prep
- 20min
- Cook
- 35min
- Total
- 55min
Programs: Fat Loss, Muscle Gain, Lean Bulk and Recomp, Maintenance, Blood Sugar, Blood Pressure
Per serving
- Calories
- 449kcal
- Protein
- 48.2g
- Carbs
- 12.9g
- Fat
- 23.5g
- Fibre
- 1.2g
Ingredients
For 4 servings · MetricUS
- 750gchicken breast fillets, diced
- 250gGreek yoghurt, 2%
- 50gcashews, unsalted
- 1 largeonion
- 4 clovesgarlic
- 25gfresh gingerthumb-sized piece
- 2 tbspghee or oil
- 100mlchicken stock
- 50mllight single creama small pour
- 4green cardamom pods
- 1cinnamon stick
- 2 tspgaram masala
- 1 tspground coriander
- 1 tspground cumin
- ½ tspground turmeric
- ¼ tspchilli powderoptional
- ¾ tspsaltto taste
- 1½ lbboneless skinless chicken breasts, dicedabout one and a half pounds
- 1 cupGreek yogurt, 2%
- 1/3 cupcashews, unsalted
- 1 largeonion
- 4 clovesgarlic
- 1 tbspgrated fresh ginger
- 2 tbspghee or oil
- 0.4 cupchicken stock
- 3 tbsplight single creama small pour
- 4green cardamom pods
- 1cinnamon stick
- 2 tspgaram masala
- 1 tspground coriander
- 1 tspground cumin
- ½ tspground turmeric
- ¼ tspchili powderoptional
- ¾ tspsaltto taste
Method
Make the sauce base.
Blitz the cashews with a splash of water to a smooth paste. Finely chop the onion, garlic and ginger.
Heat the ghee or oil in a wide pan over medium heat. Cook the onion for 8 minutes until soft and turning gold, then stir in the garlic and ginger for a minute.
Brown the chicken.
Push the onion to the side, add the diced chicken and brown it on all sides for 4 to 5 minutes. It doesn't need to cook through yet.
Stir in the cardamom pods, cinnamon stick, garam masala, coriander, cumin, turmeric and chilli powder. Cook for a minute until fragrant.
Simmer.
Pour in the stock and cashew paste, stir well, and bring to a gentle simmer. Cover and cook for 20 to 25 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened.
Stir in the yoghurt off the heat, a spoonful at a time, so it doesn't split. Return to a low heat for 2 minutes.
Finish and serve.
Stir in the cream and salt. Fish out the cinnamon stick and cardamom pods if you like a smoother eat.
Divide across four bowls with rice or flatbread alongside.