Julie Knott

Easy Chicken Korma

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

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 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

Directions

  1. 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.
  2. Add in ground almonds and fresh cilantro. Serve over rice, naan or a fresh salad, if paleo/whole30/gf! Enjoy!
Adapted from: easypeasyfoodie.com

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