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Chicken Korma
Chicken Korma smells heavenly and tastes divine! Coconut milk makes this dairy free chicken coconut korma deliciously creamy.
Course
Main Dish
Cuisine
Indian
Prep Time
20
minutes
minutes
Cook Time
20
minutes
minutes
marinade
3
hours
hours
Total Time
3
hours
hours
40
minutes
minutes
Servings
6
servings
Calories
513
kcal
Author
Leigh Anne Wilkes
Ingredients
3
chicken breasts
skinless, bonesless, cut into 1 inch pieces
Chicken Marinade
1
cup
coconut cream
1/2
tsp
salt
1/2
tsp
coriander
1/2
tsp
turmeric
1
tsp
cinnamon
1
tsp
cumin
Sauce
2
Tbsp
butter
1
small onion
diced
4
tsp
garlic
minced
1/2
tsp
fresh ginger
or use 1/4 tsp dried ginger
1/2
tsp
turmeric
1/2
tsp
red pepper flakes
more or less depending on heat desired
1
tsp
cinnamon
1
tsp
salt
1
tsp
ground coriander
15
oz.
can diced tomatoes
15
oz.
can coconut milk
1/2
cup
cashews
cilantro
for garnish
Instructions
Chicken Marinade
Mix together coconut cream and marinade spices.
Add chicken.
Marinade 1-3 hours
Cook chicken along with marinade in frying pan until cooked through
Melt butter in another pan.
Add onion, garlic and ginger. Cook until onions are soft.
Add in spices, stir to combine. Cook for 1-2 minutes
Add in tomatoes, coconut milk.
Bring to a boil and then simmer for 10 minutes.
Add chicken
Serve over rice and garnish with cilantro and cashews
Notes
Substitutions:
Use 2 cups of diced fresh tomatoes instead of canned tomatoes.
Use boneless, skinless chicken thighs instead of chicken breast.
Nutrition
Calories:
513
kcal
|
Carbohydrates:
16
g
|
Protein:
22
g
|
Fat:
42
g
|
Saturated Fat:
32
g
|
Cholesterol:
58
mg
|
Sodium:
826
mg
|
Potassium:
860
mg
|
Fiber:
4
g
|
Sugar:
5
g
|
Vitamin A:
230
IU
|
Vitamin C:
13.4
mg
|
Calcium:
69
mg
|
Iron:
4.4
mg