Chicken Korma

Name: Chicken Korma
Prep time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 700 g Chicken Breast; 2 piece Onion; 3 clove Garlic; 20 g Ginger; 150 g Natural Yogurt; 50 g Ground Almonds; 100 ml Double Cream; 2 teaspoon Garam Masala; 1 teaspoon Ground cumin; 3 tablespoon Vegetable Oil

by Rafaela Santos

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A mild, creamy North Indian curry with tender chicken in a fragrant almond and yogurt sauce.

Time:45 mins

Serves:

4 servings

Level:medium

(0 reviews)

✓ Diabetic-Friendly✓ Gluten-Free✓ High-Protein⚠ Contains Meat

Ingredients

Natural Yogurt150 gmissing

Double Cream100 mlmissing

Chicken Breast700 gmissing

Ground Almonds50 gmissing

Vegetable Oil3 tablespoonmissing

Ginger20 gmissing

Garam Masala2 teaspoonmissing

Ground cumin1 teaspoonmissing

Onion2 piecemissing

Garlic3 clovemissing

Nutrition under review

Nutrition figures are hidden until quantities, servings, source data and plausibility checks are verified.

Instructions

Fry the finely chopped onions in the oil over medium heat for 10 minutes until soft and golden.

Add the grated garlic and ginger and cook for 1 minute, then stir in the garam masala and cumin.

Add the diced chicken and cook for 5 minutes until sealed all over.

Lower the heat and stir in the yogurt a spoonful at a time so it doesn't split, then add the ground almonds and a splash of water.

Simmer gently for 15-20 minutes until the chicken is tender and the sauce is thick.

Stir in the cream, warm through and season to taste. Serve with rice or naan.

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