Quick & Easy Chicken Korma
70% authentic · Indian-inspired
A simplified version of Chicken Korma that uses pre-ground nut flours and coconut milk for a faster, weeknight-friendly meal, while still capturing the essence of the classic dish.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
Ingredients
- Chicken breast, cut into cubes1.5 lbs
- Coconut milk (full fat)1 can (13.5 oz)
- Ground almonds1/2 cup
- Onion, finely chopped1 medium
- Garlic powder1 tsp
- Ginger powder1 tsp
- Vegetable oil2 tbsp
- Ground cardamom1/2 tsp
- Ground coriander1 tsp
- Ground cumin1/2 tsp
- Garam masala1/2 tsp
- Saltto taste
- Black pepperto taste
- Water1/4 cup
- Fresh parsley, chopped (for garnish)2 tbsp
Steps
- 1
Heat vegetable oil in a large skillet over medium-high heat. Add chopped onion and sauté until softened, about 5 minutes.
- 2
Add chicken cubes and cook until lightly browned on all sides.
- 3
Stir in garlic powder, ginger powder, ground cardamom, coriander, cumin, and garam masala. Cook for 1 minute until fragrant.
- 4
Pour in the coconut milk and ground almonds. Add water. Stir well to combine and bring to a simmer.
- 5
Reduce heat to low, cover, and simmer for 10-15 minutes, or until chicken is cooked through and the sauce has thickened.
- 6
Season with salt and pepper to taste. Simmer for another 2 minutes.
- 7
Garnish with fresh parsley before serving.
