Empty My Fridge
Better Than Takeout: Easy Chicken Korma Recipe #shorts
Ingredients
- Olive oil2 tbsp
- Onion1
- Chicken breast1 ½ lb
- Garlic4
- Ginger · minced2 tsp
- Garam masala2 tsp
- Cumin · ground1 tsp
- Coriander seed · ground1 tsp
- Chili powder1 tsp
- Turmeric · ground½ tsp
- Salt½ tsp
- Black pepper · ground¼ tsp
- Tomato paste2 tbsp
- Greek yoghurt½ cups
- Coconut milk · canned½ cups
- Almond flour¼ cups
- Sugar1 tsp
- Cream¼ cups
- Cilantro¼ cups
Instructions
- Heat 2 tablespoons of oil in a large skillet over medium heat. Add the onion and cook for about 5 minutes, until softened and golden.
- Add the chicken and cook for about 5 minutes, until the outside is no longer pink. It does not need to be cooked through yet.
- Add the garlic, ginger, cumin, coriander, garam masala, chili powder, turmeric, salt, pepper and tomato paste. Cook for 2 more minutes, stirring constantly, until the chicken is coated and the mixture smells fragrant.
- Add the yogurt, coconut cream, almond flour and sugar and stir to combine. Bring to a light boil, then lower the heat and simmer uncovered for 8 to 10 minutes, stirring now and then, until the chicken is cooked through and the sauce has thickened to your liking.
- Stir in the heavy cream and bring back to a simmer, then remove from the heat.
- Season with salt to taste.
- Serve over white rice if you like, and garnish with cilantro.
Summarized from Natasha's Kitchen's video. Watch it for the details.
More recipes with
GarlicOnionGingerCreamYoghurtChicken breastTomato pasteCoconut milk
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