Equipment
Ingredients
Main
- 750 g chicken breast, sliced into thin strips
- 45 ml vegetable oil
- 200 g yellow onion, thinly sliced
- 2 garlic, crushed
- ½ red chili, seeds removed, finely chopped
- 12 g curry powder, medium
- 2 g ground cumin, ground
- 10 cardamom pods, crushed to remove the seeds
- 450 ml chicken stock
- 125 g almond flour
- 30 ml mango chutney
- ½ lemon, juice only
- 200 g full-fat natural yogurt
- fine sea salt, to taste
- freshly ground black pepper, freshly ground, to taste
- basmati rice, to serve
- fresh cilantro, to garnish
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 629 kcal
- Protein
- 53 g
- Carbohydrates
- 57 g
- Fat
- 20 g
- Fiber
- 4 g
- Sugar
- 10 g
- Sodium
- 610 mg
- Saturated Fat
- 3 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 11 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 147 mg
- Potassium
- 1055 mg
- Calcium
- 125 mg
- Iron
- 4.1 mg
- Magnesium
- 92 mg
- Phosphorus
- 572 mg
- Zinc
- 2.5 mg
- Vitamin A
- 109 mcg
- Vitamin C
- 14 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 4.4 mg
- Vitamin K
- 4 mcg
- Vitamin B6
- 1.7 mg
- Vitamin B12
- 0.6 mcg
- Thiamin
- 0.28 mg
- Riboflavin
- 0.55 mg
- Niacin
- 20.3 mg
- Folate
- 40 mcg
- Water
- 346 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Season the chicken strips with salt and pepper.
Heat the vegetable oil in a large, deep non-stick frying pan over high heat. Add the seasoned chicken in batches, searing for 4-6 minutes, or until golden brown. Remove chicken from the pan with a slotted spoon and set aside.
Add the remaining vegetable oil to the same pan. Sauté the sliced onions, crushed garlic, and chopped chili over medium-high heat for 10 minutes, or until the onions are golden brown. Stir in the curry powder, ground cumin, and crushed cardamom seeds. Cook for 1 minute, or until fragrant.
Add the chicken stock, almond flour, and mango chutney. Bring to a boil, then reduce heat and simmer for 2-3 minutes.
Return the cooked chicken to the pan and stir to combine. Reduce heat to low, cover with a lid, and simmer for 5-7 minutes, or until chicken is cooked through. The internal temperature of the chicken should reach 74°C (165°F).
Stir in the lemon juice and yogurt. Taste and adjust seasoning with salt and pepper as needed.
Serve hot with boiled or steamed rice, garnished with fresh cilantro leaves.
Chef's Notes
- For a spicier Korma, add a pinch of cayenne pepper or a chopped green chili along with the other spices.
- Using full-fat yogurt results in a creamier sauce. Low-fat yogurt can be used, but the sauce will not be as rich.
- If you prefer a smoother sauce, blend a portion of the sauce with an immersion blender before adding the chicken.
Storage
Refrigerator: 3 days — Store in an airtight container in the refrigerator.
Freezer: 2 months — Freeze in a freezer-safe container. Thaw completely before reheating.
Reheating: Reheat gently on the stovetop over medium heat, or in the microwave in 1-minute intervals, stirring in between, until heated through (74°C / 165°F).
Troubleshooting
Chicken is dry
Cause: Overcooking the chicken
Fix: If only slightly dry, add more yogurt or a splash of chicken stock. If very dry, consider shredding the chicken and mixing it back into the sauce.
Prevention:
Sauce is too thin
Cause: Not simmering the sauce long enough.
Fix: Continue simmering for a few more minutes, or mix a teaspoon of cornstarch with a tablespoon of cold water, stir into sauce, and simmer until thickened
Prevention:
Cultural Context
Chicken Korma is a popular dish in the Indian subcontinent. The term 'korma' refers to the braising method of cooking meat and vegetables with yogurt, cream, and spices. This recipe is a quicker version, retaining the essential flavors.
