Name: Easy Homemade Chicken Korma with Flatbread or Rice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: Chicken BreastUse about 1.5 pounds, cut into bite-sized pieces; it should be skinless and boneless for even cooking.; OnionOne large yellow onion, finely chopped, provides a sweet and savory base for the korma.; GarlicFour cloves, minced, add a pungent aroma and enhance the overall flavor of the dish.; GingerA one-inch piece, grated, lends a warm and slightly spicy note to the korma.; Coconut MilkOne can (13.5 oz) of full-fat coconut milk, gives the korma its signature creamy texture.; Tomato PasteTwo tablespoons, adds depth and richness to the sauce, and a slight tang.; Chicken BrothOne cup, ensures the sauce doesn't dry out and adds a layer of savory flavor.; SpicesInclude 2 teaspoons of ground coriander, 1 teaspoon of ground cumin, 1/2 teaspoon of turmeric, 1/4 teaspoon of cardamom, and a pinch of cayenne pepper to create the aromatic spice blend.; Lemon JuiceOne tablespoon, brightens up the flavors and balances the richness of the dish.; Vegetable OilTwo tablespoons, used for sautéing the onions and spices.; Fresh CilantroFor garnish, adds a fresh and vibrant touch to the finished dish.; Salt and PepperTo taste, for seasoning the chicken and adjusting the flavor of the korma.

Ingredients

Scale

Chicken BreastUse about 1.5 pounds, cut into bite-sized pieces; it should be skinless and boneless for even cooking.
OnionOne large yellow onion, finely chopped, provides a sweet and savory base for the korma.
GarlicFour cloves, minced, add a pungent aroma and enhance the overall flavor of the dish.
GingerA one-inch piece, grated, lends a warm and slightly spicy note to the korma.
Coconut MilkOne can (13.5 oz) of full-fat coconut milk, gives the korma its signature creamy texture.
Tomato PasteTwo tablespoons, adds depth and richness to the sauce, and a slight tang.
Chicken BrothOne cup, ensures the sauce doesn't dry out and adds a layer of savory flavor.
SpicesInclude 2 teaspoons of ground coriander, 1 teaspoon of ground cumin, 1/2 teaspoon of turmeric, 1/4 teaspoon of cardamom, and a pinch of cayenne pepper to create the aromatic spice blend.
Lemon JuiceOne tablespoon, brightens up the flavors and balances the richness of the dish.
Vegetable OilTwo tablespoons, used for sautéing the onions and spices.
Fresh CilantroFor garnish, adds a fresh and vibrant touch to the finished dish.
Salt and PepperTo taste, for seasoning the chicken and adjusting the flavor of the korma.

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Instructions

Step 1: Sauté the Aromatics
Step 2: Add the Spices
Step 3: Brown the Chicken
Step 4: Simmer in Coconut Milk
Step 5: Finish and Serve
Step 6: Garnish and Enjoy

Notes

Store leftover korma in an airtight container in the refrigerator for up to 3 days, allowing the flavors to meld even further.
For best results, gently reheat the korma over low heat on the stovetop, adding a splash of broth or water if needed to maintain its creamy consistency.
Serve this korma with warm naan bread for scooping up every last bit of sauce, or fluffy basmati rice to soak up the flavors.
Don't be shy with the spices in Step 2; toasting them lightly in the oil unlocks their full potential and adds incredible depth to the korma.

Author: Marlon Zuniga
Prep Time: 15 minutes
Cook Time: 20 minutes
Method: Stovetop
Cuisine: American

Ingredients

Instructions

Notes

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