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.
Chicken Korma
Ingredients
- 1 tsp ground coriander
- 1 tsp ground fenugreek
- 1/4 tsp red chili flakes or cayenne pepper
- 3/4 tsp kosher salt
- 1/2 tsp turmeric
- 1/3 tsp ground black pepper
- 2 lb skinless boneless chicken breasts
- 2 tbsp olive oil
- 3 cloves garlic sliced
- 1/2 cup red onion sliced
- 1 cup chicken broth
- 1/2 cup greek yogurt
- 2 tsp lime
Equipment & Utensils
- Large skillet with cover
Instructions
- Mix together coriander, fenugreek, chili flakes, 1/2 tsp of salt, turmeric and 1/4 tsp of black pepper then set aside.
- Cut chicken into bite-size chunks then season with balance of salt and pepper.
- Heat 1 1/2 tbsp of olive oil in skillet on a high heat, then add chicken pieces, and brown chicken just a little.
- Remove chicken from skillet and set aside.
- Add balance of olive oil to skillet then add garlic and onions and saute until flavors release.
- Return chicken to skillet and mix vigorously then add chicken broth and mixed spices.
- Again mix vigorously to combine ingredients and lower heat to medium and cover skillet.
- Allow to cook for 5 minutes and then check on chicken. Mix to ensure ingredients are not sticking to the skillet.
- Lower heat again to just above low and cover skillet and allow chicken to cook through until opaque.
- Continue to check on the chicken until it is cooked through.
- Remove skillet from heat.
- Whisk together yogurt and lime juice, then temper yogurt mixture by adding some of the sauce of the chicken in the skillet into the yogurt mixture.
- Add enough sauce so that the yogurt becomes warm, then add the yogurt mixture to the skillet and stir.
- Do not return the skillet to more heat at this point as you will run the risk of the yogurt separating.
- Serve immediately.
