Ingredients
Scale
- 1 lb (450g) boneless chicken thighs or breasts, cut into chunks
- 2 tablespoons ghee or vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 inch piece ginger, grated
- 2 tablespoons korma curry paste or homemade blend of spices
- 1/2 cup plain yogurt
- 1/4 cup ground almonds or cashews
- 1/2 teaspoon turmeric
- 1/2 teaspoon garam masala
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat ghee or oil in a large skillet over medium heat. Add chopped onions and sauté until golden brown.
- Add garlic, ginger, and curry paste; cook for 2 minutes until fragrant.
- Stir in chicken chunks and cook until browned on all sides.
- Reduce heat to low; mix in yogurt, ground nuts, turmeric, and garam masala. Simmer uncovered for 20-25 minutes until chicken is tender and sauce thickens.
- Season with salt, garnish with cilantro, and serve hot with rice or naan.
Notes
- Use fresh spices for maximum flavor.
- You can substitute chicken with vegetables for a vegetarian option.
- Adjust the spice level by adding more or less curry paste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Sauté, simmer
- Cuisine: Indian
- Diet: Gluten-Free, Nut-Free (if nuts are omitted)
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 6g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 125mg