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Chicken Korma | What's For Dinner

Ingredients

1.5 lbs boneless chicken thighs, cubed1/2 cup plain yogurt1/4 cup ground almonds (almond flour)1 large yellow onion, finely diced3 cloves garlic cloves, minced1 tsp fresh ginger, grated1.5 tsp garam masala1/2 tsp ground cardamom1/2 tsp ground turmeric1/4 cup heavy cream2 tbsp ghee or butter1 tsp salt2 tbsp fresh cilantro3 cups steamed basmati rice

Instructions

1

Heat ghee in a large pan over medium heat. Cook the onion for 8 minutes until soft and golden. Add garlic and ginger, cook 1 minute.

2

Add garam masala, cardamom, and turmeric. Stir for 30 seconds. Add the chicken and cook for 5 minutes, turning to coat in the spices.

3

Reduce heat to low. Stir in yogurt one spoonful at a time (to prevent curdling), then add ground almonds and salt. Cover and simmer for 20 minutes until the chicken is tender.

Tip: Adding yogurt gradually and on low heat prevents it from splitting. Stir each spoonful in completely before adding the next.

4

Stir in the cream. Simmer uncovered for 2 more minutes. Garnish with cilantro and serve over basmati rice.

Nutrition per Serving

440kcal

Calories

34g

Protein

14g

Carbs

28g

Fat

2g

Fiber

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