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Chicken Korma with Flatbread

Creamy Chicken Korma with Flatbread for Cozy Nights

This Chicken Korma with Flatbread is a creamy, flavorful dish perfect for cozy family dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tablespoons Ghee or sunflower oil Use ghee for a traditional flavor, or sunflower oil for a neutral taste.
  • 1 medium Onion Finely chopped
  • 2 cloves Garlic Minced
  • 1 tablespoon Minced ginger Fresh is best, powder can work in a pinch.
  • 1 teaspoon Ground cumin Provides an earthy essence.
  • 1 teaspoon Ground coriander Adds sweetness and a hint of citrus.
  • 1 teaspoon Garam masala A fragrant spice blend.
  • 1 teaspoon Mild chili powder Optional
  • 1 teaspoon Ground turmeric Lends color and health benefits.
  • to taste Salt Essential for enhancing flavor.
  • to taste White pepper Offers mild heat.
  • 2 tablespoons Tomato purée Adds acidity and depth.
  • 1 cup Full-fat plain yogurt Brings creaminess and tang.
  • 1 cup Coconut cream Provides rich flavor.
  • 2 tablespoons Ground almonds Adds texture and nutty flavor.
  • 1 teaspoon Sugar Optional depending on taste.
  • 1 cup Double (heavy) cream Imparts luxurious creaminess.
For the Garnish
  • to taste Fresh coriander (cilantro) Adds a splash of freshness.
For Serving
  • as needed Boiled rice and/or flatbread Pair with fluffy basmati rice or warm flatbreads.

Equipment

  • large skillet

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of ghee or sunflower oil over medium heat until it shimmers.
  2. Add 1 finely chopped onion and sauté for about 5-7 minutes until translucent and golden brown.
  3. Stir in 2 minced garlic cloves and 1 tablespoon of minced ginger, cooking for an additional minute.
  4. Introduce 525g of diced chicken breasts to the pan and cook for 5-7 minutes until they are no longer pink.
  5. Sprinkle in 1 teaspoon each of cumin, coriander, garam masala, turmeric, and optional chili powder. Mix in 2 tablespoons of tomato purée and stir for 1-2 minutes.
  6. Reduce heat and stir in 1 cup of full-fat plain yogurt and 1 cup of coconut cream. Simmer for about 5 minutes until thickened.
  7. Stir in 2 tablespoons of ground almonds and 1 teaspoon of sugar and cook for an additional 2 minutes.
  8. Taste the Chicken Korma and adjust seasoning with salt and white pepper as needed. Sprinkle chopped fresh coriander on top.
  9. Serve hot with boiled rice or warm flatbreads.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 35gProtein: 35gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 150mgSodium: 600mgPotassium: 700mgFiber: 3gSugar: 5gVitamin A: 1000IUVitamin C: 5mgCalcium: 200mgIron: 3mg

Notes

This Chicken Korma is perfect for anyone craving a peaceful and comforting weeknight dinner. Enjoy every delicious bite!

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