Nut-Free Chicken Korma
This Nut-Free Chicken Korma is a flavorful twist on the classic Indian dish, perfect for those with nut allergies or anyone seeking a lighter alternative. Tender chicken thighs are marinated in a spiced yogurt blend for maximum flavor, then simmered to perfection in a rich, creamy coconut milk-based sauce. Fragrant whole spices like cinnamon, cardamom, and cloves infuse every bite, while ground coriander, cumin, and garam masala add layers of warmth and depth. This family-friendly recipe is quick to prepare, with just 20 minutes of prep time, and pairs beautifully with steamed rice or fluffy naan for a comforting, restaurant-quality meal at home. Ideal for weeknight dinners or special occasions, this nut-free version ensures that everyone at your table can enjoy the irresistible taste of chicken korma!
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken thighs
- 150 grams plain yogurt
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 0.5 teaspoon turmeric powder
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 1 large onion, finely sliced
- 1 cinnamon stick
- 4 cloves
- 3 green cardamom pods
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- 400 milliliters coconut milk
- 1 teaspoon sugar
- 2 tablespoons fresh cilantro, chopped
Instructions
In a bowl, combine chicken pieces, yogurt, ginger paste, garlic paste, turmeric powder, and salt. Mix well to coat the chicken evenly and marinate for at least 30 minutes, or overnight in the refrigerator for best results.
Heat oil in a large pan over medium heat. Add the sliced onion and sauté until the onions turn golden brown.
Add the cinnamon stick, cloves, and cardamom pods to the pan. Stir for about a minute until the spices release their aroma.
Add the marinated chicken to the pan and cook for about 5 minutes until the chicken starts to brown slightly.
Sprinkle the coriander powder, cumin powder, and garam masala over the chicken. Stir well to coat the chicken with the spices.
Reduce the heat to medium-low, and pour in the coconut milk. Stir the mixture and add sugar.
Cover the pan and simmer the korma for 25-30 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened.
Garnish with chopped fresh cilantro before serving.
Serve hot with steamed rice or naan for a complete meal.
Nutrition Facts
Calories |
1748 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.3 g | 112% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 634 mg | 211% | |
| Sodium | 3929 mg | 171% | |
| Total Carbohydrate | 97.9 g | 36% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 49.6 g | ||
| Protein | 145.1 g | 290% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 591 mg | 45% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 2708 mg | 58% | |
*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.
