Simple Indian Chicken Korma recipe

All Recipes World Cuisine Recipes Asian Indian

Ingredients

¼ cup margarine
2 skinless, boneless chicken breasts, chopped
1 small onion, chopped
1 clove garlic, chopped
1 cup boiling water, or as needed
1 cube chicken bouillon (such as Oxo®)
1 tablespoon unsweetened coconut cream
2 teaspoons curry powder, or more to taste
½ (8 ounce) container plain yogurt

Nutrition Info

413.8 calories
carbohydrate: 10.2 g
cholesterol: 68.3 mg
fat: 29.1 g
fiber: 1.5 g
protein: 28.2 g
saturatedFat: 7.6 g
servingSize: -
sodium: 939.4 mg
sugar: 5.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt margarine in a large saucepan over medium heat until sizzling, about 1 minute. Add chicken and cook until no longer pink inside and juices run clear, 3 to 5 minutes.

  2. Add onion and garlic to the saucepan and cook until soft, about 5 minutes. Combine water and bouillon cube in a bowl and stir to dissolve. Pour into saucepan. Add coconut cream and curry powder and stir to combine. Bring to a boil, about 5 minutes. Reduce heat to a simmer, cover saucepan, and cook about 30 minutes.

  3. Remove from heat and stir yogurt into the saucepan. Mix well before serving.

Recipe Yield

2 servings

Recipe Note

A great recipe and simple to make;customize it for your own likes or dislikes and enjoy!

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