Description
Experience the rich and aromatic flavors of Easy Homemade Chicken Korma with Flatbread or Rice, a delightful dish that brings the essence of Indian cuisine to your table. This creamy chicken curry is prepared with tender pieces of chicken simmered in a luscious sauce infused with fragrant spices. Whether served over fluffy rice or alongside warm flatbreads, this recipe is perfect for family dinners or entertaining guests. Quick to prepare in just 30 minutes, it promises a satisfying meal that pleases both adults and kids alike. Elevate your dining experience with a touch of freshness from herbs and enjoy the comforting warmth of this beloved dish.
Ingredients
- 2 tbsp ghee or sunflower oil
- 1 onion, finely chopped
- 3 chicken breasts (approx. 525g), cubed
- 2 garlic cloves, minced
- 2 tsp minced ginger
- 1 tsp ground cumin
- 1½ tsp ground coriander
- 1½ tsp garam masala
- ½ tsp mild chili powder (optional)
- ½ tsp ground turmeric
- ¼ tsp salt
- ¼ tsp white pepper
- 2 tbsp tomato purée
- ½ cup plain yogurt
- ½ cup coconut cream
- 2 tbsp ground almonds
- 1 tbsp sugar
- Fresh coriander (to garnish)
- Boiled rice or flatbread (for serving)
Instructions
- Heat ghee or oil in a large frying pan over medium heat. Add chopped onion and sauté until softened.
- Add chicken pieces to the pan and cook until lightly golden.
- Stir in garlic, ginger, and spices; sauté for another couple of minutes.
- Mix in tomato purée, yogurt, coconut cream, ground almonds, and sugar; bring to a gentle boil then simmer until chicken is tender.
- Finish by stirring in double cream before serving over rice or with flatbread garnished with fresh coriander.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 485
- Sugar: 7g
- Sodium: 590mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 90mg
Keywords: For extra richness, substitute some yogurt with more coconut cream. Adjust spice levels according to preference by varying the amount of chili powder. Leftovers can be stored in an airtight container in the fridge for up to three days or frozen for up to three months.