Easy Chicken Korma Recipe, a restaurant-style Indian curry with a rich, homemade creamy sauce made with coconut milk and ground almonds. It's a mild curry dish that is quick and easy to make, ready to be served in about 30 minutes. A great chicken dinner recipe for the whole family. The homemade korma sauce is an explosion of flavours, and way better than the ready-made one. The best homemade chicken curry.
- 400 g diced chicken breast
- 1 onion
- 2 cloves of garlic
- 1 tsp ginger puree
- 400 ml tinned coconut milk
- 2 tbsp plain Greek yogurt
- 1/2 tsp turmeric
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1 tsp garam masala
- 1 tbsp ground almonds
- 1 tsp salt
- 1/4 tsp black pepper
- 1 tsp vegetable oil
- 1/2 cup chicken stock (broth)
- parsley or coriander (cilantro) to garnish
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Peel and chop the garlic and onion.
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In a large pan, heat up the oil, then add the onion and fry for about 3-4 minutes until transluscent.
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Add the ginger paste and garlic, and stir for about 30 seconds.
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Add the chicken and stir well, then let it cook until no longer pink.
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Add the coconut milk, chicken stock and spices, and let it cook with the lid on for about 20 minutes, or until the chicken is cooked through and the sauce is reduced.
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Add the yogurt, making sure it's at room temperature.
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The ground almonds can be added now too.
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Stir well, then garlish with parsley or coriander leaves.
- To see the measurements in cups and ounces, please click on the US CUSTOMARY link.
- The amount of ingredients listed can be adjusted depending on the number of servings you need, just click on the number next to SERVINGS.