🍛 Chicken korma

Name: Chicken korma
Total time: 50 min
Yield: 4
Cuisine: India · Mughlai cuisine
Ingredients: 700 g boneless chicken thighs, cubed; 150 g plain yogurt; 100 ml cream; 50 g ground almonds; 1 onion, finely chopped; 3 garlic cloves and 15 g ginger, grated; 6 cardamom pods, lightly crushed; 2 tsp ground coriander; 2 tbsp vegetable oil, salt; Fresh coriander to serve

Origin: India · Mughlai cuisine

600kcal

per serving · 300 g

200kcal

per 100 g

48 gProtein16 g / 100 g

39 gFat13 g / 100 g

18 gCarbs6 g / 100 g

Korma is a mild, creamy curry of chicken gently simmered in yogurt, cream and ground almonds, scented with cardamom and coriander. It has little chili heat, so the flavour is rich, nutty and slightly sweet. It is usually served with rice or flatbread and is a favourite for those who prefer gentle spicing.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Low-carb6 g carbs per 100 g

✓

High protein16 g protein per 100 g — 32% of the calories

Not vegetarianbecause of: chicken

Not veganbecause of: chicken, yogurt, cream

Contains dairybecause of: yogurt, cream

Allergens

Contains (in a typical recipe):

⚠ Milk ⚠ Tree nuts

What it is made of

chickenyogurtcreamalmondscardamomcoriander

Recipe

4 servings50 min

Ingredients

700 g boneless chicken thighs, cubed
150 g plain yogurt
100 ml cream
50 g ground almonds
1 onion, finely chopped
3 garlic cloves and 15 g ginger, grated
6 cardamom pods, lightly crushed
2 tsp ground coriander
2 tbsp vegetable oil, salt
Fresh coriander to serve

Method

Mix the chicken with the yogurt and a pinch of salt and leave for 20 minutes.
Fry the onion in oil until soft and pale golden, then add garlic, ginger, cardamom and ground coriander for 1 minute.
Add the chicken with its yogurt and cook gently for 5 minutes.
Stir in the almonds and 150 ml water, cover and simmer for 20 minutes.
Stir in the cream, warm through without boiling and scatter with coriander.

How to make it lighter

Replace half the cream with extra yogurt for a lighter sauce.
Use chicken breast and measure the oil: 1 tbsp oil ≈ 120 kcal.
Serve with a measured portion of rice and a large salad or plain vegetables.

History

Korma is associated with the Mughal court kitchens of northern India, where meat braised in yogurt and nuts was a refined dish. The name is usually linked to an Urdu word for braising. A milder, creamier style later became one of the best-known curries in British Indian restaurants.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →