Indian Chicken Korma


[For the Chicken Marinade]
3 lbs boneless skinless chicken breasts
2 tsp mild yellow curry powder
2 tbsp garam masala
1/2 tsp salt
1/2 tsp ground black pepper
3 tbsp olive oil
[For the Sauce]
2 white onions, peeled
6 cloves garlic, peeled
1 c. water
3 large tomatoes, diced small
2 Tbsp. freshly grated ginger root
1/2 c. ground almonds (food processor works great)
1 c. coconut milk
1 1/2 c. plain low-fat yogurt
1/2 small red chili, de-seeded and minced (I used dried, but fresh works, too)
2 tsp. turmeric
1 tsp. cinnamon
1/2 tsp. ground cardamom
4 tsp. mild yellow curry powder
1/2 tsp. nutmeg
1 tsp. salt
1 tsp. black pepper
1 tsp. ground coriander seed
2 tsp. garam masala
1/2 tsp. ground cloves
1/2 tsp. cumin
1 Tbsp. brown sugar


Drizzle the chicken with the oil and sprinkle on the spices, salt and pepper. Massage into the meat and cover, leaving to marinate for at least a couple of hours or overnight.
Grill the chicken until fully cooked but not dried out. Set aside.
For the sauce begin by pureeing together: 2 white onions , 6 cloves garlic, 1 cup water.
In a large saucepan heat 3 tbsp olive oil (or ghee if you prefer).
Add the pureed onion mixture and cook over medium heat for a few minutes stirring constantly. Add: tomatoes, ginger, ground almonds, coconut milk, yogurt, red chili, turmeric, cinnamon, cardamom, curry powder, nutmeg, salt, pepper, ground coriander, garam masala, cloves, cumin, and brown sugar.
Simmer slowly for about 30-40 minutes then add the chicken and simmer for an additional 15 minutes. Serve with steamed jasmine rice and/or naan.


Restaurant-style Indian food you can cook a weeknight. Husband-approved and WeightWatchers-friendly!


6 Servings


Friday, August 9, 2013 - 11:15am


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