Vegetarian Chicken Korma
Dive into the rich flavors and creamy textures of this Vegetarian Chicken Korma, a plant-based twist on the beloved Indian classic. Featuring tender meatless chicken pieces simmered in a luxurious coconut milk and nut-based sauce, this dish is spiced to perfection with aromatic coriander, cumin, turmeric, and garam masala. The addition of blended almonds and cashews creates an irresistibly smooth and velvety curry, while fresh garlic, ginger, and green chili bring a burst of bold flavor. Quick to prepare in just under an hour, this vegetarian korma is ideal for busy weeknights or as the centerpiece of a delightful dinner spread. Serve it with fluffy basmati rice or warm naan bread for a truly satisfying meal that’s both hearty and delicious. Perfect for fans of Indian cuisine looking for a meat-free option, this recipe tantalizes taste buds while keeping things wholesome and dairy-free.
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Recipe Information
Ingredients
- 500 grams Meatless chicken pieces
- 3 tablespoons Vegetable oil
- 1 large Onion
- 3 cloves Garlic cloves
- 1 inch Ginger
- 1 medium Green chili
- 2 teaspoons Coriander powder
- 1 teaspoon Cumin powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 400 ml Coconut milk
- 10 pieces Almonds
- 10 pieces Cashews
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro
- 100 ml Water
Instructions
Begin by soaking the almonds and cashews in warm water for 15 minutes.
While the nuts are soaking, thinly slice the onion, mince the garlic and ginger, and chop the green chili.
Blend the soaked almonds and cashews into a smooth paste by adding a little water, set aside.
Heat the vegetable oil in a large pan over medium heat. Add the sliced onion and sauté until golden brown.
Add minced garlic, ginger, and green chili to the onions and cook for another 2-3 minutes until fragrant.
Stir in the coriander powder, cumin powder, turmeric powder, and garam masala. Cook the spices with the onion mixture for about 1-2 minutes.
Add the meatless chicken pieces to the pan, stirring to coat well with the spice mixture.
Pour in the coconut milk and the nut paste, and stir to combine everything well.
Season with salt and add 100 ml of water to adjust the consistency. Lower the heat and let it simmer for about 15 minutes.
Once the curry has thickened and the meat substitute is tender, check for seasoning and adjust if necessary.
Garnish with freshly chopped cilantro before serving.
Serve hot with basmati rice or naan.
Nutrition Facts
Calories |
1540 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.1 g | 103% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 26.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4456 mg | 194% | |
| Total Carbohydrate | 124.7 g | 45% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 44.7 g | ||
| Protein | 110.0 g | 220% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 450 mg | 35% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 2116 mg | 45% | |
*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.
