Chicken Korma
Chicken korma is a traditional Indian chicken dish. It's made with tender chicken smothered in a creamy, wonderfully seasoned sauce. It's so good your family will think you got takeout!
Servings: 6 people
Equipment
- Blender
Ingredients
- 2 pounds boneless skinless chicken breast, diced into 1-inch pieces
- ¼ cup vegetable oil
- ¼ cup ghee
- 1 yellow onion, diced, about 2 cups
- 3 garlic cloves
- 2 teaspoons minced ginger, 1 large knob
- 1 cup whole-fat yogurt
- 2 teaspoons coriander
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- Salt and pepper to taste
- Cilantro for serving
Instructions
- Heat the vegetable oil and ghee in a large skillet over medium-high heat. Add the onion and cook, stirring frequently, until the onions start to brown. Add in the garlic and ginger and cook another 2-3 minutes.
- Using a slotted spoon, remove the onions, garlic, and ginger from the oil and add them to a blender with the yogurt, coriander, cumin, chili powder, turmeric, garam masala, and salt and pepper. Blend until you have a smooth consistency.
- Add the chicken to the hot oil and ghee and sear the chicken for 3-4 minutes. Add the yogurt mixture to the skillet and stir to combine and coat all the chicken.
- Reduce the heat to low, cover the skillet, and cook on low for 8-10 minutes until the chicken is cooked through. (165 degrees fahrenheit)
- Once the chicken is cooked, serve it over rice with naan.
Nutrition
Calories: 361kcal | Carbohydrates: 5g | Protein: 34g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 121mg | Sodium: 208mg | Potassium: 690mg | Fiber: 1g | Sugar: 3g | Vitamin A: 294IU | Vitamin C: 4mg | Calcium: 73mg | Iron: 1mg
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