Description
A comforting Indian curry made with tender chicken, creamy yogurt, and aromatic spices, perfect for weeknight dinners or special gatherings.
Ingredients
Scale
- 500g chicken, cut into pieces
- 1 cup yogurt
- 2 tablespoons korma paste
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon chili powder
- 1/2 cup cashews, chopped
- Salt to taste
- 2 tablespoons oil
- Fresh coriander for garnish
Instructions
- Mix the yogurt and korma paste in a bowl. Add the chicken pieces and marinate for at least 1 hour.
- Heat oil in a pot over medium heat. Add the chopped onions and sauté until golden brown.
- Stir in the garlic and ginger, cooking for 1-2 minutes until fragrant.
- Add the marinated chicken to the pot along with turmeric, cumin, coriander, and chili powder.
- Cook until the chicken is no longer pink, then reduce the heat and let it simmer for 20 minutes.
- Stir in chopped cashews and a splash of water if needed for desired consistency.
- Season with salt, garnish with fresh coriander, and serve hot with rice or naan.
Notes
You can marinate the chicken a day in advance for enhanced flavor. Leftovers can be refrigerated for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 6g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg