Chicken Korma
- 15m Prep Time
- 25m Cook Time
- 40m Ready In
A creamy, mildly spiced chicken curry made with crème fraîche for a lighter, tangier sauce. Serve with rice and fresh coriander.
Ingredients
- 120 ml vegetable oil
- 2 onions roughly chopped
- 2 frozen crushed garlic
- 6 garlic cloves crushed
- 2 frozen crushed ginger
- 2 fresh ginger peeled and grated
- 29.6 ml garam masala
- 1.23 ml chilli powder
- 4.93 ml ground turmeric
- 3 skinless, boneless chicken breasts chopped into 2cm cubes
- 7.39 ml salt
- 37 ml sugar
- 29.6 ml ground almonds
- 200 ml crème fraîche
- cooked rice
- 1 bunch coriander/cilantro roughly chopped
Nutrition (per serving, estimated)
Estimated based off 11 of 16 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 520 mg
- Iron: 6.31 mg
- Magnesium: 95.6 mg
- Phosphorus: 521 mg
- Potassium: 1344 mg
- Zinc: 4.05 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 120 ml vegetable oil
- 2 frozen crushed garlic
- 2 frozen crushed ginger
- 29.6 ml garam masala
- 1.23 ml chilli powder
- 4.93 ml ground turmeric
- 7.39 ml salt
- 37 ml sugar
- 29.6 ml ground almonds
- 200 ml crème fraîche
- cooked rice
Prepare
- 2 onions, roughly chopped
- Crush 6 garlic cloves
- 2 fresh ginger, peeled and grated
- 3 skinless, boneless chicken breasts, chopped into 2cm cubes
- 1 bunch coriander/cilantro, roughly chopped
Let's Cook
-
Step 1.
Heat the oil in a large frying pan over medium heat. Add the onions and cook, stirring continuously, for 6 minutes until soft and translucent. Add the garlic and ginger and cook for another 2 minutes, until the onions start to turn golden brown.
-
Step 2.
Add the garam masala, chilli powder, ground turmeric, and chopped chicken breasts to the pan. Cook, stirring continuously, for 3 minutes until the chicken is starting to brown and is well coated in the spices.
-
Step 3.
Pour 400ml (1⅔ cups) of boiling water into the pan along with the salt. Stir to combine, then bring to a boil. Reduce the heat to a lively simmer and cook uncovered for 12 minutes, until the chicken is cooked through and the sauce has reduced substantially.
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Step 4.
Remove the pan from the heat. Stir in the sugar, ground almonds, and crème fraîche until well combined. Serve the korma hot with cooked rice and garnish with chopped fresh coriander.