Creamy Coconut Chicken Korma

Ingredients

• 500g (1.1 lb) boneless chicken, cut into bite-sized pieces 500g (1.1 lb) boneless chicken, cut into bite-sized pieces
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1/2 cup (120g) plain yogurt 1/2 cup (120g) plain yogurt
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 2 teaspoons ground coriander 2 teaspoons ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 1/2 teaspoon chili powder (adjust to taste) 1/2 teaspoon chili powder (adjust to taste)
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 22g (Saturated Fat: 14g)
• Carbohydrates: 8g (Sugars: 4g)
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and sauté until golden brown.
2. 2.
   Add the minced garlic and grated ginger to the pan and cook for another minute.
3. 3.
   In a small bowl, mix together the ground cumin, coriander, turmeric, cardamom, and chili powder.
4. 4.
   Add the spice mixture to the pan and cook for a minute, stirring constantly to release the flavors.
5. 5.
   Add the chicken pieces to the pan and cook until they are lightly browned on all sides.
6. 6.
   Pour in the coconut milk and yogurt, stirring well to combine. Reduce the heat to low and simmer for 15-20 minutes, or until the chicken is cooked through and tender.
7. 7.
   Season with salt to taste.
8. 8.
   Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Coconut milk — Shake the can well before opening to ensure the cream and liquid are well mixed.
• Ground spices — For enhanced flavor, consider toasting the ground spices in a dry pan for a minute before adding them to the dish.

Tips & Tricks

• For a milder version, reduce the amount of chili powder or omit it altogether.
• Marinate the chicken in yogurt and spices for a few hours before cooking to enhance the flavors.
• Add a squeeze of lemon juice at the end for a tangy twist.

Serving advice

Serve the Creamy Coconut Chicken Korma with steamed basmati rice or naan bread for a complete and satisfying meal. A side of cucumber raita or a fresh green salad can provide a refreshing contrast to the richness of the dish.

Presentation advice

Garnish the dish with a sprinkle of fresh cilantro leaves and a drizzle of coconut milk for an appealing presentation. Serve it in a vibrant colored bowl or on a decorative plate to enhance its visual appeal.