Chicken Korma is a super yummy dish. A spicy dish, on the mild side, with bags of flavor. It’s perfect for the fall. Chicken Korma gives you that satisfying comfort without overwhelming your constitution.
Most importantly, no cream is used to make this Chicken Korma dish making it, thankfully, lower in calories.
The weather is cooling down in New York and I’ve begun to get that urge for spicy comfort food. However, I have a couple of trips planned in the next few months, and as I eat most of what I create, I have to watch my calorie intake. Admittedly, I’m failing to keep that calorie count down to what is required, but I’m having fun trying.
To add heat to this Chicken Korma recipe I used chili flakes. Scotch bonnet chili flakes, which are super tasty and apply heat in just a shake. If you cannot get your hands on scotch bonnet chili flakes you can use conventional red pepper chili flakes or cayenne pepper. Hold off if you’re tempted to apply more chilies than the recipe suggests as you might find you throw the recipe off balance. Keep it mild and tasty.
The most important step to this recipe is to remember not to place the chicken on high heat after adding the yogurt. Please do not do this, as you will likely find that the yogurt separates and clumps. Clumpy yogurt, although edible, doesn’t look so good.
Chicken Korma is one of those recipes that has been adapted again and again. I have tasted so many adaptations and like them all – give this one a try and let me know what you think.