Description
Indulge in a rich and aromatic Chicken Korma, featuring tender chicken thighs enveloped in a velvety curry sauce. Perfect for cozy dinners or festive occasions.
Ingredients
Scale
- 1 lb boneless skinless chicken thighs
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece ginger, minced
- 1 cup plain yogurt
- 1 can (13.5 oz) coconut milk
- 2 tbsp curry powder
- ¼ cup fresh cilantro, chopped
- Salt and pepper to taste
- 2 tbsp cooking oil
Instructions
- Prepare the ingredients by chopping onions and mincing garlic and ginger.
- Heat oil in a large pan over medium heat. Sauté onions until golden brown.
- Add minced garlic and ginger; cook for 1-2 minutes until aromatic.
- Brown the chicken thighs on all sides, about 5-7 minutes.
- Stir in yogurt, curry powder, salt, and pepper; cook for another 3 minutes.
- Pour in coconut milk, mix well, and bring to a gentle simmer. Reduce heat to low and cook for 15-20 minutes until thickened.
- Garnish with fresh cilantro before serving.
Notes
- For a vegetarian option, substitute chicken with chickpeas or tofu.
- Enhance creaminess by adding an extra splash of coconut milk.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 6g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg