Creamy chicken and vegetable korma
Indulge in the rich flavors of Creamy chicken and vegetable korma, a staple dish that brings together the essence of fragrant spices and tender chicken. Packed with vegetables and immersed in a creamy sauce, this dish is the perfect combination of health and taste. Whether you’re an experienced cook or a newbie, this guide will help you master the art of making this beloved dish.
Ingredients for CREAMY CHICKEN AND VEGETABLE KORMA
- Chicken breasts: 2 (about 400g [450g])
- Mixed vegetables (carrots, beans, peas, etc.): 2 cups (480g [500g])
- Greek yogurt: 1 cup (240ml [250ml])
- Onion: 1 large, finely chopped
- Garlic cloves: 3, minced
- Ginger: 1-inch piece, grated
- Ground turmeric: 1 tsp (5g [5g])
- Ground cumin: 1 tsp (5g [5g])
- Ground coriander: 1 tsp (5g [5g])
- Garam masala: 1 tsp (5g [5g])
- Fresh cream: ½ cup (120ml [125ml])
- Oil: 2 tbsp (30ml [30ml])
- Salt and pepper: to taste
- Fresh cilantro: for garnish
Preparation and Cooking Time: 45 minutes
Serves: 2
Nutritional Facts (per serving)
Please note that the values provided are approximate and might vary based on the specific ingredients used.
- Calories: 420
- Protein: 28g
- Carbohydrates: 30g
- Dietary Fiber: 6g
- Sugars: 7g
- Fat: 20g
- Saturated Fat: 5g
- Cholesterol: 75mg
- Sodium: 650mg
Cooking Instructions
- Preparation: Begin by chopping all your vegetables and cutting the chicken into bite-sized pieces.
- In a large pan or skillet, heat the oil over medium flame.
- Add the finely chopped onions, and sauté until they turn translucent.
- Introduce the minced garlic and grated ginger to the onions, sautéing for another 2 minutes.
- Add the chicken pieces to the pan and cook until they are slightly browned.
- Introduce your ground spices (turmeric, cumin, coriander, and garam masala) to the chicken, ensuring each piece gets coated well.
- Add the mixed vegetables, giving everything a good stir.
- Slowly pour in the Greek yogurt and fresh cream, mixing well to ensure the creamy texture envelops every piece.
- Season with salt and pepper.
- Reduce the heat, cover the pan, and let the Creamy chicken and vegetable korma simmer for about 20 minutes, or until the chicken is cooked through and the vegetables are tender.
- Once cooked, garnish with fresh cilantro.
Tips
- Opt for boneless chicken as it cooks faster and is easier to eat.
- For a dairy-free version, replace Greek yogurt with coconut yogurt and fresh cream with coconut milk.
- If you want to add a kick, include a chopped chili or some chili flakes.
- Always taste and adjust seasonings as you cook.
Serving Suggestions
Serve your Creamy chicken and vegetable korma hot, preferably with some fluffy rice or naan. The creaminess of the korma complements the texture of rice or the softness of naan. A side of cucumber raita or a fresh salad can also be a great accompaniment, offering a cool balance to the warm spices of the korma.
As you dive into the world of cooking, let the aromas and flavors of the Creamy chicken and vegetable korma guide you. It’s not just a dish; it’s an experience, a journey into the heart of culinary delight. So, roll up those sleeves and bring this masterpiece to life in your kitchen!
CREAMY CHICKEN AND VEGETABLE KORMA
Indulge in the rich flavors of Creamy chicken and vegetable korma, a staple dish that brings together the essence of fragrant spices and tender chicken. Packed with vegetables and immersed in a creamy sauce, this dish is the perfect combination of health and taste. Whether you’re an experienced cook or a newbie, this guide will help you master the art of making this beloved dish.
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Nutritions
Nutrition Facts
CREAMY CHICKEN AND VEGETABLE KORMA
Amount per Serving
Calories
420
% Daily Value*
Fat
20
g
31
%
Saturated Fat
5
g
31
%
Cholesterol
75
mg
25
%
Sodium
650
mg
28
%
Carbohydrates
30
g
10
%
Fiber
6
g
25
%
Sugar
7
g
8
%
Protein
28
g
56
%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
- Chicken breasts: 2 about 400g [450g]
- Mixed vegetables carrots, beans, peas, etc.: 2 cups (480g [500g])
- Greek yogurt: 1 cup 240ml [250ml]
- Onion: 1 large finely chopped
- Garlic cloves: 3 minced
- Ginger: 1-inch piece grated
- Ground turmeric: 1 tsp 5g [5g]
- Ground cumin: 1 tsp 5g [5g]
- Ground coriander: 1 tsp 5g [5g]
- Garam masala: 1 tsp 5g [5g]
- Fresh cream: ½ cup 120ml [125ml]
- Oil: 2 tbsp 30ml [30ml]
- Salt and pepper: to taste
- Fresh cilantro: for garnish
Instructions
- Preparation: Begin by chopping all your vegetables and cutting the chicken into bite-sized pieces.
- In a large pan or skillet, heat the oil over medium flame.
- Add the finely chopped onions, and sauté until they turn translucent.
- Introduce the minced garlic and grated ginger to the onions, sautéing for another 2 minutes.
- Add the chicken pieces to the pan and cook until they are slightly browned.
- Introduce your ground spices (turmeric, cumin, coriander, and garam masala) to the chicken, ensuring each piece gets coated well.
- Add the mixed vegetables, giving everything a good stir.
- Slowly pour in the Greek yogurt and fresh cream, mixing well to ensure the creamy texture envelops every piece.
- Season with salt and pepper.
- Reduce the heat, cover the pan, and let the Creamy chicken and vegetable korma simmer for about 20 minutes, or until the chicken is cooked through and the vegetables are tender.
- Once cooked, garnish with fresh cilantro.
Notes
TIPS
- Opt for boneless chicken as it cooks faster and is easier to eat.
- For a dairy-free version, replace Greek yogurt with coconut yogurt and fresh cream with coconut milk.
- If you want to add a kick, include a chopped chili or some chili flakes.
- Always taste and adjust seasonings as you cook.
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