Transform your weeknights: try this 15-minute chicken korma recipe with coconut milk for a taste of india

Indulge in the tantalizing flavors of India with this quick and easy chicken korma recipe, where succulent chicken is enveloped in a creamy, aromatic coconut milk sauce. Perfect for a weeknight dinner or a special occasion, this dish will delight your taste buds and leave you craving for more.

Ingredients

For the Chicken:

• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 tablespoon olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper

For the Korma Sauce:

• 1 (13-ounce) can of unsweetened coconut milk
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground ginger
• 1 teaspoon garam masala
• ½ teaspoon turmeric
• ¼ teaspoon red chili flakes (optional)
• 1 tablespoon chopped fresh cilantro

Instructions

1. Prepare the Chicken: Season the chicken with salt and pepper. Heat the olive oil in a large skillet over medium heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.

2. Make the Korma Sauce: In the same skillet, add the onion and cook until softened, about 3-4 minutes. Add the garlic, ginger, garam masala, turmeric, and red chili flakes (if using). Cook for another minute, stirring constantly.

3. Add the Coconut Milk: Stir in the coconut milk and bring to a simmer. Add the chicken back to the skillet and cook until cooked through and the sauce has thickened, about 10-12 minutes.

4. Garnish and Serve: Sprinkle with fresh cilantro and serve the chicken korma with rice or naan bread.

Tips for a Perfect Korma

• Use fresh ingredients: The flavors of the korma sauce are enhanced when using fresh onion, garlic, and ginger.
• Adjust the spice level: If you prefer a milder korma, reduce or omit the red chili flakes. For a spicier dish, add more chili flakes or a pinch of cayenne pepper.
• Don’t overcook the chicken: Chicken becomes tough when overcooked. Cook it just until cooked through to maintain its tenderness.
• Serve with your favorite sides: Pair the chicken korma with rice, naan bread, or a side salad.

Variations

• Vegetable Korma: Omit the chicken and add vegetables such as carrots, peas, and potatoes to the sauce.
• Lamb Korma: Substitute chicken with lamb for a richer flavor.
• Dairy-Free Korma: Use almond milk or soy milk instead of coconut milk for a dairy-free option.

Health Benefits of Chicken Korma

• High in Protein: Chicken is a lean protein source that promotes muscle growth and repair.
• Good Source of Vitamins and Minerals: Coconut milk is rich in vitamins C, E, and K, as well as minerals such as iron and magnesium.
• Anti-Inflammatory Properties: Turmeric, a spice used in the korma sauce, has anti-inflammatory and antioxidant properties.

Final Thoughts

This quick chicken korma recipe with coconut milk is a culinary masterpiece that combines the rich flavors of India with the convenience of a quick and easy meal. Whether you’re a seasoned cook or a beginner, this recipe is sure to impress your family and friends.

What People Want to Know

Q: Can I use frozen chicken for this recipe?
A: Yes, you can use frozen chicken. Just be sure to thaw it completely before cooking.

Q: How long can I store leftover chicken korma?
A: Store leftover chicken korma in an airtight container in the refrigerator for up to 3 days.

Q: What is a good substitute for garam masala?
A: If you don’t have garam masala, you can use a combination of ground cumin, coriander, and cardamom.