Chicken Korma With Greek Yogurt
This Chicken Korma is creamy, mild, and fragrant with spices. Tender chunks of chicken breast are simmered in a coconut milk sauce with turmeric, garam masala, and cinnamon.
Servings: 6 servings
Ingredients
- 2 pounds boneless, skinless chicken breasts cut into bite-sized pieces
- 1 tablespoon cornstarch
- 1/4 cup plain full-fat Greek yogurt
- 2 garlic cloves minced
- 1 tablespoon grated fresh ginger
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- ¾ teaspoon salt
- ¼ teaspoon black pepper
Korma Sauce:
- 2 tablespoons olive oil divided
- 1 large sweet onion finely diced
- 2-3 garlic cloves minced
- 1 tablespoon grated fresh ginger
- 2 teaspoons garam masala
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon turmeric
- ¼ teaspoon ground cinnamon
- 3 tablespoons tomato paste
- ¾ cup low-sodium chicken broth
- 1 1/4 cup canned light coconut milk
- 2 tablespoons plain full-fat Greek yogurt room temperature
- 2 teaspoons honey
- 1 tablespoon lemon juice
- Salt and black pepper to taste
To serve (optional):
- Chopped fresh cilantro
- Toasted sliced almonds
- Cooked basmati rice
- Warm naan
Instructions
- Combine the 2 pounds boneless, skinless chicken breasts (diced), 1 tablespoon cornstarch, 1/4 cup plain full-fat Greek yogurt, 2 garlic cloves (minced), 1 tablespoon grated fresh ginger, 1 teaspoon ground coriander, 1 teaspoon ground cumin, 1 teaspoon turmeric, ¾ teaspoon salt, and ¼ teaspoon black pepper in a bowl. Toss well to coat and let marinate for 20 minutes.
- Heat 1 1/2 tbsp of the olive oil in a large skillet over medium heat. Add the chicken in a single layer, and cook in 2 batches, for 5-6 minutes until lightly golden. The chicken does not need to be fully cooked. Transfer to a plate.
- Reduce the heat to medium-low. Add the remaining 1/2 tbsp olive oil and 1 large sweet onion (finely diced) to the same skillet and cook for 5 minutes until softened and lightly golden.
- Stir in the 2-3 garlic cloves (minced), 1 tablespoon grated fresh ginger, 2 teaspoons garam masala, 1 teaspoon ground coriander, 1 teaspoon ground cumin, ½ teaspoon turmeric, and ¼ teaspoon ground cinnamon, and cook for 30 seconds until fragrant.
- Mix in the 3 tablespoons tomato paste and cook for 1 minute.
- Pour in the ¾ cup low-sodium chicken broth, bring to a simmer and scrape up any browned bits from the bottom of the skillet. Add the 1 1/4 cup canned light coconut milk and bring to a simmer.
- Return the chicken and any accumulated juices to the skillet. Cover and simmer gently for around 10 minutes, until the chicken is cooked through and the sauce has thickened.
- Remove the skillet from the heat. Let it cool for 5 minutes, then stir in the 2 tablespoons plain full-fat Greek yogurt (room temperature), 2 teaspoons honey, and 1 tablespoon lemon juice.
- Taste and adjust the seasoning with additional salt, pepper, or lemon juice if needed.
- Garnish with Chopped fresh cilantro and Toasted sliced almonds. Serve over Cooked basmati rice with Warm naan.
Notes
- Serving size: About 1½ cups, or 1/6 of the finished recipe
- Cut the chicken into similar-sized pieces so it cooks evenly.
- Marinate the chicken for at least 20 minutes or up to 8 hours.
- Full-fat Greek yogurt is less likely to separate than low-fat yogurt.
- Let the yogurt reach room temperature before adding it to the sauce.
- Lower the heat before stirring in the yogurt, and do not let the sauce boil afterward.
- Shake or stir the coconut milk before measuring it.
- Add more chicken broth if the sauce becomes too thick.
- Chicken thighs may be used in place of chicken breasts.
- This korma is mild. Add cayenne pepper or chili flakes for some heat.
- Cook the chicken to an internal temperature of 165°F.
Nutrition
Serving: 1.5Cups | Calories: 312kcal | Carbohydrates: 14g | Protein: 35g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 634mg | Potassium: 806mg | Fiber: 2g | Sugar: 6g | Vitamin A: 178IU | Vitamin C: 8mg | Calcium: 55mg | Iron: 2mg