In the interest of full disclosure, I feel that I must confess to you that this is NOT a “light” recipe. This is not vegetarian, vegan, gluten-free, paleo, or dairy-free.
But it is dee-lish-shuss. For reals.
Seriously, you guys.
Trust me on this one.
Chicken Korma is one of those magical dishes that seems to fill up 95% of my plate whenever I visit an Indian food buffet. It is rich, creamy, full of spices and flavor, and just begs to be soaked up by a piece of fresh naan. If you’ve never tried your hand at making Indian food at home, this should definitely be your starter recipe. It’s much easier than you’d think, as long as you have a few basic Indian spices in your pantry.
The chicken does like to marinate for a while, so get it set in the morning before heading to work.
The ingredient list does look a bit long but DON’T FREAK OUT. Most of it is spices, and if you are missing any of them I’d highly suggest investing in a bottle (or buy in bulk, like me!). Nothing will open up your kitchen to more possibilities than a well-stocked spice cabinet!
The only thing you might have a hard time finding in your local grocery store is Garam Masala. You can try an Asian foods specialty store, or I’ve even had luck finding it at Cost Plus World Market. More recently I’ve been purchasing it on Amazon – you can find the link on my Products page.
Makes: 6 servings
[For the Chicken Marinade]
- 3 lbs boneless skinless chicken breasts
- 2 tsp mild yellow curry powder
- 2 tbsp garam masala
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 3 tbsp olive oil
[For the Sauce]
- 2 white onions, peeled
- 6 cloves garlic, peeled
- 1 c. water
- 3 large tomatoes, diced small
- 2 Tbsp. freshly grated ginger root
- 1/2 c. ground almonds (food processor works great)
- 1 c. coconut milk
- 1 1/2 c. plain low-fat yogurt
- 1/2 small red chili, de-seeded and minced (I used dried, but fresh works, too)
- 2 tsp. turmeric
- 1 tsp. cinnamon
- 1/2 tsp. ground cardamom
- 4 tsp. mild yellow curry powder
- 1/2 tsp. nutmeg
- 1 tsp. salt
- 1 tsp. black pepper
- 1 tsp. ground coriander seed
- 2 tsp. garam masala
- 1/2 tsp. ground cloves
- 1/2 tsp. cumin
- 1 Tbsp. brown sugar
- Drizzle the chicken with the oil and sprinkle on the spices, salt and pepper. Massage into the meat and cover, leaving to marinate for at least a couple of hours or overnight.
- Grill the chicken until fully cooked but not dried out. Set aside.
- For the sauce begin by pureeing together: 2 white onions , 6 cloves garlic, 1 cup water.
- In a large saucepan heat 3 tbsp olive oil (or ghee if you prefer).
- Add the pureed onion mixture and cook over medium heat for a few minutes stirring constantly. Add: tomatoes, ginger, ground almonds, coconut milk, yogurt, red chili, turmeric, cinnamon, cardamom, curry powder, nutmeg, salt, pepper, ground coriander, garam masala, cloves, cumin, and brown sugar.
- Simmer slowly for about 30-40 minutes then add the chicken and simmer for an additional 15 minutes. Serve with steamed jasmine rice and/or naan.
Nutrition (per serving):
362 calories, 25 g. fat, 19 g. protein, 20 g. carbs, 5 g. fiber. WW PointsPlus: 10