Quick chicken korma

Quick chicken korma with chicken, yoghurt, coconut milk, almonds and warm spices – creamy, aromatic and easy to cook on a weeknight.

At a glance

• Serves 3
• Prep time: 10 min
• Cooking time: 20 min
• Total time: 30 min
• Calories: 420 kcal per serving
• Protein: 38 g
• Fat: 24 g
• Carbs: 12 g

Ingredients

• 400g chicken breast
• 100g yoghurt
• 100ml coconut milk
• 30g almonds
• 1 onion
• 2 cloves of garlic
• 1 piece of ginger (about 2 cm)
• 1 tbsp coconut oil
• 3 cardamom pods
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1/2 tsp cinnamon
• 1 pinch of salt
• 1 handful of coriander

Method

You’ll need: saucepan · chopping board · knife · wooden spoon

1. Finely grind the almonds. Cut the chicken into bite-sized pieces, finely dice the onion and chop the garlic and ginger.
2. Heat the coconut oil in a pan and cook the onion until soft and translucent. Briefly fry the garlic and ginger with it until everything smells fragrant.
3. Stir in the garam masala, turmeric, cinnamon and the lightly crushed cardamom pods. Add the chicken and briefly brown it all over.
4. Stir in the almonds, yoghurt and coconut milk and season with salt. Reduce the heat and let everything simmer gently until the chicken is cooked and the sauce is creamy.
5. Remove the cardamom pods before serving. Scatter the korma with fresh coriander and serve hot.

Good to know

When you want something creamy and spiced, this chicken korma is just right. Mellow, rounded and pleasantly satisfying. One of those dishes that tastes like more effort than it takes.

Swaps

Chicken breast → skinless chicken thighs (a little juicier, plus more iron and zinc) | yoghurt → Greek yoghurt (more protein, creamier sauce) | almonds → cashews (milder flavour, also with minerals) | coconut oil → ghee (classic flavour, stable at high heat for frying)

Allergens

Contains milk and tree nuts; for children use milder amounts of spice and make sure the cardamom pods are removed, and during pregnancy it's fine as long as the chicken is cooked through.