Heart-Healthy Chicken Korma
Indulge in the rich, aromatic flavors of Heart-Healthy Chicken Korma, a lighter twist on a classic comfort food. This wholesome recipe combines tender bites of lean chicken breast with a creamy, spiced yogurt-almond sauce that’s both nutritious and satisfying. Sautéed onions, garlic, and ginger form the base of this flavorful dish, while a blend of cumin, coriander, turmeric, and cinnamon brings warm, fragrant notes to every bite. Made with olive oil, low-sodium chicken broth, and low-fat yogurt, this korma is designed to be heart-healthy without compromising on taste. A final touch of lemon juice and fresh cilantro brightens the dish, making it perfect for serving over brown rice or with whole-grain naan. Ready in just one hour, this recipe is ideal for dinner when you’re craving something comforting yet nourishing. Stay healthy, stay delicious!
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken breast
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon turmeric powder
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon cayenne pepper
- 250 milliliters low-sodium chicken broth
- 200 grams low-fat plain yogurt
- 3 tablespoons almond flour
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons fresh lemon juice
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Cut the chicken breast into bite-sized pieces.
In a large pan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
Add the ground coriander, cumin, turmeric, cinnamon, and cayenne pepper to the pan. Stir well to coat the onion mixture with the spices.
Add the chicken pieces to the pan, cooking until they are lightly browned on all sides, about 5-7 minutes.
Pour in the low-sodium chicken broth and bring to a simmer. Cover the pan and cook for 15 minutes, allowing the chicken to cook thoroughly.
In a small bowl, whisk together the low-fat yogurt and almond flour until smooth. Gently stir this mixture into the pan with the chicken.
Let the korma cook uncovered for another 10-15 minutes on low heat, stirring occasionally, until the sauce thickens.
Season the dish with salt and black pepper to taste.
Just before serving, stir in the fresh lemon juice and garnish with chopped cilantro.
Serve warm with brown rice or whole-grain naan for a complete meal.
Nutrition Facts
Calories |
1440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.1 g | 77% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 436 mg | 145% | |
| Sodium | 1795 mg | 78% | |
| Total Carbohydrate | 45.6 g | 17% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 23.3 g | ||
| Protein | 175.2 g | 350% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 573 mg | 44% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 2264 mg | 48% | |
*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.
