Chicken Korma Recipe

Name: Chicken Korma Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 2 Tbsp light olive oil (or vegetable oil); 1 large yellow onion (finely chopped); 1 ½ lbs chicken breast (tenderloin, or trimmed thighs, cut into bite-size pieces); 4 g arlic cloves (minced); 2 tsp minced ginger (about 1-inch piece of ginger); 2 tsp garam masala; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp chili powder; ½ tsp ground turmeric; ½ tsp fine sea salt (plus more to taste); ¼ tsp freshly ground black pepper; 2 Tbsp tomato paste; ½ cup plain greek yogurt (preferably full-fat); ½ cup canned coconut milk (preferably the cream on top*); ¼ cup almond flour (or 2 Tbsp almond butter or cashew butter, optional); 1 tsp granulated sugar; ¼ cup heavy whipping cream; ¼ cup fresh cilantro (chopped, for garnish)

My Chicken Korma recipe has a sauce that is creamy and rich, bursting with warm aromatic spices. It is an easy yet impressive dish that brings the flavors of India straight to your kitchen. Serve it over fluffy white rice and top with chopped cilantro, and enjoy a meal that’s both comforting and del

⏱️ 30 min 🔪 Prep: 10 min 🔥 Cook: 20 min 📊 Medium ⭐ 5.0 (35) 👁️ 2 views

👨‍🍳 Start Cooking

Foto: Natasha's Kitchen

Ingredients

6 servings

2 Tbsp light olive oil (or vegetable oil)
1 large yellow onion (finely chopped)
1 ½ lbs chicken breast (tenderloin, or trimmed thighs, cut into bite-size pieces)
4 g arlic cloves (minced)
2 tsp minced ginger (about 1-inch piece of ginger)
2 tsp garam masala
1 tsp ground cumin
1 tsp ground coriander
1 tsp chili powder
½ tsp ground turmeric
½ tsp fine sea salt (plus more to taste)
¼ tsp freshly ground black pepper
2 Tbsp tomato paste
½ cup plain greek yogurt (preferably full-fat)
½ cup canned coconut milk (preferably the cream on top*)
¼ cup almond flour (or 2 Tbsp almond butter or cashew butter, optional)
1 tsp granulated sugar
¼ cup heavy whipping cream
¼ cup fresh cilantro (chopped, for garnish)

Steps

Saute Onions - Set a large skillet over medium heat and add 2 Tbsp oil. Add onions and sauté until softened and golden, about 5 minutes.
Add the chicken and sauté until the chicken is no longer pink on the outside, about 5 minutes. You don’t have to cook it through at this point.
Build Flavor - Add minced garlic, ginger, cumin, coriander, garam masala, chili powder, turmeric, salt, pepper, and tomato paste. Cook for another 2 minutes, stirring constantly until the chicken is coated and the mixture is fragrant.
Make the Sauce - Add yogurt, coconut cream, almond flour, and sugar and stir to combine. Bring to a light boil, then reduce the heat and simmer uncovered for 8-10 minutes, stirring occasionally, until the chicken is cooked through and the sauce is reduced to your desired thickness.
Stir in the heavy cream and return to a simmer, then remove from heat. Season to taste with salt (I added an extra ¼ tsp salt).
Serve over white rice if desired and garnish with cilantro.

Nutrition Facts (per serving)

310 kkal

Protein 28g (51%)

Carbs 8g (15%)

Fat 19g (34%)

Macronutrients

Calories31016% DV

Protein28g56% DV

Carbs8g3% DV

Fat19g29% DV

*DV = Daily Value based on a 2,000 calorie diet

💰 Cost Estimate

Total Ingredients Rp 10.198

Per Serving Rp 1.700/serving

🏠 Save ~Rp 20.396 compared to buying!

📋 Price Breakdown (26% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
light olive oil	2 tbsp	-	-
large yellow onion	1	-	-
chicken breast	1.5 lbs	-	-
arlic cloves	4 g	-	-
minced ginger	2 tsp	-	-
garam masala	2 tsp	Rp 5.000/250g	Rp 200
ground cumin	1 tsp	Rp 70.000/kg	Rp 350
ground coriander	1 tsp	-	-
chili powder	1 tsp	Rp 8.000/100g	Rp 400
ground turmeric	0.5 tsp	-	-
fine sea salt	0.5 tsp	-	-
freshly ground black pepper	0.25 tsp	-	-
tomato paste	2 tbsp	Rp 12.000/kg	Rp 360
plain greek yogurt	0.5 cup	Rp 15.000/200g	Rp 8.888
canned coconut milk	0.5 cup	-	-
almond flour	0.25 cup	-	-
granulated sugar	1 tsp	-	-
heavy whipping cream	0.25 cup	-	-
fresh cilantro	0.25 cup	-	-