Recipe: Chicken Korma

Put the pause on your summer diet and prepare your palette for a creamy, spicy and flavorful dish that is sure to shake up your taste buds. Chicken Korma is the perfect Indian dish to spice up things in the kitchen — so break out the Indian spices and pick up some fresh naan for dipping!


Chicken Korma 

Original # of Servings: 1

Total Time: 25 minutes

Active Time: 10 minutes


  • greek yogurt – 2 ounce
  • ground ginger – 1/4 teaspoon
  • garlic powder – 1/4 teaspoon
  • curry powder – 3/4 teaspoon
  • raw almonds – 2 tablespoon
  • cumin – 1/4 teaspoon
  • ground cardamom – 1/4 teaspoon
  • onion – 1/4
  • extra virgin olive oil – 1 1/2 teaspoon
  • chicken breast – 4 ounce


  1. Trim chicken breast of fat. Cut into large chunks.
  2. Thinly slice onion.
  3. In food mill, pulverize almonds with spices.
  4. Heat oil in pan on high heat. Add onion and cook until soft, about 3-5 minutes.
  5. Add chicken to onions. Stir. Cook until all sides are seared.
  6. Add 1 ounce of water to yogurt.
  7. Reduce heat. Add yogurt and almond mixture. Simmer 2-3 minutes until chicken in done.
  8. Remove from heat. Allow sauce to thicken slightly before serving

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