Chicken and vegetable korma

Summary

Ever tried Chicken and vegetable korma? If not, you’re missing out. This dish, straight from the heartland of India, is an absolute treat. Creamy, rich, and packed full of flavor, it’s perfect for those chillier nights or simply when you fancy something special. Dive in, and let’s whip up a storm in your kitchen with this guide!

Ingredients for Chicken and vegetable korma

• 2 succulent chicken breasts, cubed (about 500g for our metric friends)
• A handful of fresh carrots, chopped (that’s 240ml if you’re a metric fan)
• Same amount of peas, because why not? (240ml)
• 1 beautifully large onion, diced fine because no one likes chunky bits.
• The magic trio: 3 garlic cloves minced, and a thumb-sized ginger grated.
• Luscious coconut milk from 1 can (400ml for the precise cooks out there)
• 2 generous tbsp of vegetable oil (30ml, metrically speaking)
• 2 dollops of korma paste (30ml)
• A swirl of plain yogurt (about half a cup or 120ml)
• A sprinkle of ground turmeric, cumin, and coriander – 2 tsp, 1 tsp, and 1 tsp respectively.
• Season with salt and pepper, but you’re the boss here!

Total Time to Get Everything Ready: A mere 15 minutes
Time to Let the Magic Happen in the Pan: 30 minutes

Whom Does This Serve? A party of 4!

Nutritional Scoop (for each serving)

• Calories: 375
• Protein: 26g
• Fat: 20g
• Carbs: 25g
• Dietary fiber: 5g
• Sugars: 5g

instructions for your Chicken and vegetable korma

1. In a big ol’ pan, warm that vegetable oil on a medium flame.
2. Toss in those onions. Get them all golden and lovely.
3. Time for the aromatic duo – garlic and ginger. Couple of minutes, tops.
4. Chicken pieces next. Let them catch a tan on all sides.
5. Slather on that korma paste. Make sure every piece feels the love.
6. Spices! Turmeric, cumin, and coriander – in they go.
7. Gently pour in the coconut milk, stirring like you mean it.
8. Turn the heat down a notch, lid on, and let it simmer and mingle for 20 minutes.
9. Stir in the yogurt for that creamy dreaminess.
10. Veggies alert! In go the carrots and peas. Another 5-7 minutes of patience.
11. Taste test! Season further if your heart desires. Plate it up!

Pro Tips for better Chicken and vegetable korma

1. Swap vegetable oil for ghee for that authentic touch.
2. Thick yogurt makes for a creamier korma, so opt for full-fat.
3. Spice aficionado? Add more korma paste or a few green chilies.
4. This dish? Tastes even better tomorrow. If you can wait!

Serving the Goodness

• Steamed rice or naan bread? Either way, it’s a win.
• Fresh cilantro or a lemon wedge can jazz things up.
• A side of cucumber-yogurt raita is the perfect cooling agent.
• Best enjoyed with your favorite people. After all, food tastes better when shared!

There you have it, folks. The delightful Chicken and vegetable korma, a ticket to a flavor-packed trip to India. Wear that apron, and let’s make some magic!

CHICKEN AND VEGETABLE KORMA

Oh, the joy of cooking! Ever tried Chicken and vegetable korma? If not, you’re missing out. This dish, straight from the heartland of India, is an absolute treat. Creamy, rich, and packed full of flavor, it’s perfect for those chillier nights or simply when you fancy something special. Dive in, and let’s whip up a storm in your kitchen with this guide

5 from 1 vote

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Nutritions

Nutrition Facts

CHICKEN AND VEGETABLE KORMA

Amount per Serving

Calories

375

% Daily Value*

Fat

 

20

g

31

%

Carbohydrates

 

25

g

8

%

Fiber

 

5

g

21

%

Sugar

 

5

g

6

%

Protein

 

26

g

52

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• 2 succulent chicken breasts cubed (about 500g for our metric friends)
• A handful of fresh carrots chopped (that’s 240ml if you’re a metric fan)
• Same amount of peas because why not? (240ml)
• 1 beautifully large onion diced fine because no one likes chunky bits.
• The magic trio: 3 garlic cloves minced and a thumb-sized ginger grated.
• Luscious coconut milk from 1 can 400ml for the precise cooks out there
• 2 generous tbsp of vegetable oil 30ml, metrically speaking
• 2 dollops of korma paste 30ml
• A swirl of plain yogurt about half a cup or 120ml
• A sprinkle of ground turmeric cumin, and coriander – 2 tsp, 1 tsp, and 1 tsp respectively.
• Season with salt and pepper but you’re the boss here!

Instructions

• In a big ol’ pan, warm that vegetable oil on a medium flame.
• Toss in those onions. Get them all golden and lovely.
• Time for the aromatic duo – garlic and ginger. Couple of minutes, tops.
• Chicken pieces next. Let them catch a tan on all sides.
• Slather on that korma paste. Make sure every piece feels the love.
• Spices! Turmeric, cumin, and coriander – in they go.
• Gently pour in the coconut milk, stirring like you mean it.
• Turn the heat down a notch, lid on, and let it simmer and mingle for 20 minutes.
• Stir in the yogurt for that creamy dreaminess.
• Veggies alert! In go the carrots and peas. Another 5-7 minutes of patience.
• Taste test! Season further if your heart desires. Plate it up!

Notes

 TIPS 

Swap vegetable oil for ghee for that authentic touch.

Thick yogurt makes for a creamier korma, so opt for full-fat.

Spice aficionado? Add more korma paste or a few green chilies.

This dish? Tastes even better tomorrow. If you can wait!

SERVING 

Steamed rice or naan bread? Either way, it’s a win.

Fresh cilantro or a lemon wedge can jazz things up.

A side of cucumber-yogurt raita is the perfect cooling agent.

Best enjoyed with your favorite people. After all, food tastes better when shared!