I’ve been wanting to make a chicken korma recently since the weather turned, but I always find the process so daunting and long. So, I found a way to make it quicker, easier and still with the same great taste.
This easy chicken korma is just that – easy and quick. It’s made in one pan and the ingredient list is pretty short, which is just an added plus. Trevor is having a clean January so he ate his with a salad. But, I’m relaxing a bit so I had mine with some yummy naan and a little bit of rice!
What’s your favorite way to eat Indian Food? Let me know in the comments below!
Easy Chicken Korma
- 2 tablespoons olive oil
- 1 lb. chicken breasts, diced
- 1 small onion, sliced
- 1 inch fresh ginger, grated
- 2 garlic cloves, minced
- 1 teaspoon turmeric
- Sprinkle of garam masala
- 1 15-oz can coconut milk
- 3 tablespoons ground almonds
- 1 tablespoon fresh cilantro, roughly hopped
- In a large cast iron skillet or skillet, sauté chicken in oil.
- Slice an onion and add it to the chicken. Cook until chicken is cooked through.
- Mix in ginger and garlic cloves. Sprinkle with turmeric and garam masala.
- Pour in coconut milk. Stir and let simmer for 10 min.
- Add in ground almonds and fresh cilantro. Serve over rice, naan or a fresh salad, if paleo/whole30/gf! Enjoy!