Dairy-Free Chicken Korma
Indulge in the rich, aromatic flavors of Dairy-Free Chicken Korma, a creamy twist on a classic Indian dish designed for those seeking a lactose-free alternative without compromising on taste. This recipe features tender chicken thighs simmered in a luxurious sauce made from coconut milk and a velvety cashew paste, complemented by the deep, warming spices of garam masala, cumin, and coriander. With fragrant notes of garlic, ginger, and a hint of cayenne for subtle heat, this korma delivers a perfectly balanced interplay of bold flavors and creamy textures. Finished with a splash of zesty lemon juice and a garnish of fresh cilantro, this dairy-free version is a delightful pairing with fluffy rice or warm flatbread. Perfect for busy weeknights or impressive dinner gatherings, this gluten-free and dairy-free dish comes together in under an hour, offering both convenience and culinary sophistication.
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Recipe Information
Ingredients
- 500 grams Chicken thighs, boneless and skinless
- 400 milliliters Coconut milk
- 1 large Onion, finely chopped
- 4 cloves Garlic, minced
- 1 tablespoon Fresh ginger, grated
- 50 grams Raw cashews
- 2 tablespoons Tomato paste
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Garam masala
- 0.5 teaspoon Turmeric powder
- 0.25 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 2 tablespoons Cooking oil
- 2 tablespoons Cilantro, freshly chopped
- 1 tablespoon Lemon juice
Instructions
1. Start by soaking the cashews in hot water for about 10 minutes to soften them.
2. While the cashews are soaking, cut the chicken thighs into bite-sized pieces and set aside.
3. In a large pot or deep pan, heat the cooking oil over medium heat. Add the finely chopped onion and sauté until it turns golden brown, about 5-7 minutes.
4. Stir in the minced garlic and grated ginger, and sauté for another 2 minutes until fragrant.
5. Add the tomato paste, ground cumin, ground coriander, garam masala, turmeric powder, cayenne pepper, and salt. Stir the spices into the onions and cook for 2-3 minutes to allow the spices to release their aroma.
6. Drain the soaked cashews and blend them into a smooth paste using a small amount of the coconut milk to help the blending process.
7. Add the chicken pieces to the pot, stirring to coat them in the spices and onion mixture.
8. Pour in the remaining coconut milk and the cashew paste. Stir well to combine all ingredients.
9. Bring the mixture to a gentle simmer, cover the pot with a lid, lower the heat, and let it cook for about 25-30 minutes, or until the chicken is fully cooked and tender.
10. Once cooked, add the lemon juice and give the korma a good stir. Adjust the seasoning with more salt if needed.
11. Garnish with freshly chopped cilantro before serving.
12. Serve the dairy-free chicken korma with rice or flatbread of your choice. Enjoy!
Nutrition Facts
Calories |
1862 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.8 g | 138% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 2906 mg | 126% | |
| Total Carbohydrate | 83.2 g | 30% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 42.3 g | ||
| Protein | 144.6 g | 289% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 231 mg | 18% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 2677 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
