About this Recipe
A mild and fragrant Chicken Korma that's surprisingly easy to make at home. Tender chicken simmered in a rich, creamy sauce with aromatic spices. Perfect for a comforting weeknight meal!
Instructions
- 1
In a bowl, marinate the chicken pieces with yogurt, salt, and pepper. Mix well and set aside for at least 15 minutes.
- 2
Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and lightly golden, about 5-7 minutes.
- 3
Add the minced garlic, grated ginger, and chopped green chili (if using) to the pot. Cook for another minute until fragrant.
- 4
Add the ground coriander, ground cumin, ground turmeric, ground cardamom, and garam masala to the pot. Cook for 30 seconds, stirring constantly, until fragrant.
- 5
Add the marinated chicken to the pot and cook until browned on all sides, about 5-7 minutes.
- 6
Stir in the almond flour and water. Bring to a simmer, then reduce the heat to low, cover the pot, and cook for 20 minutes, or until the chicken is cooked through and tender.
- 7
Stir in the heavy cream and simmer for another 5 minutes, allowing the sauce to thicken slightly. Taste and adjust salt and pepper as needed.
- 8
Garnish with chopped cilantro and serve hot with rice or naan bread.
Dietary Preferences
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tbsp vegetable oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 green chili, finely chopped (optional)
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- 1/4 tsp ground turmeric
- 1/4 tsp ground cardamom
- 1/4 tsp garam masala
- 1/4 tsp salt (or to taste)
- 1/4 tsp black pepper (or to taste)
- 1/2 cup plain yogurt
- 1/2 cup heavy cream
- 1/4 cup almond flour (or ground almonds)
- 1/4 cup water
- 2 tbsp chopped cilantro, for garnish
