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Easy Chicken Korma Recipe with Rice & Naan

Easy Chicken Korma Recipe

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4

Ingredients
  

  • 1.5 lbs Boneless skinless chicken breasts Cut into bite-sized cubes
  • 2 tbsp Ghee or vegetable oil
  • 1 cup Yellow onion Finely chopped
  • 3 cloves Garlic Minced
  • 1 tbsp Fresh ginger Grated
  • 1 tbsp Garam masala
  • 1 tsp Ground turmeric
  • 1 tsp Ground coriander
  • 1/4 cup Tomato paste
  • 1/2 cup Plain yogurt Full-fat is best
  • 1/4 cup Heavy cream Or coconut milk
  • 2 cups Cooked white rice For serving
  • 2 pieces Naan bread For serving
  • 1 tbsp Fresh parsley Chopped, for garnish

Instructions
 

  • In a large skillet or Dutch oven, heat the ghee or oil over medium heat. Add the chopped onions and sauté until soft and golden brown, about 5-7 minutes.
  • Stir in the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.
  • Add the cubed chicken to the skillet. Cook until browned on all sides, about 5-6 minutes.
  • Sprinkle the garam masala, turmeric, and coriander over the chicken. Stir to coat the meat evenly and cook for 1 minute to toast the spices.
  • Stir in the tomato paste and plain yogurt, mixing until a smooth, orange-hued curry sauce forms. Reduce heat to low, cover, and simmer for 10-12 minutes until the chicken is cooked through.
  • Remove from heat and stir in the heavy cream. Season with salt to taste.
  • Serve the chicken korma hot alongside fluffy white rice and warm naan bread. Garnish with fresh chopped parsley.