Description
A comforting and flavorful Indian curry made with marinated chicken and a creamy yogurt sauce, perfect for weeknight dinners.
Ingredients
Scale
- 500g chicken, cut into pieces
- 1 cup yogurt
- 2 tablespoons korma paste
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon chili powder
- 1/2 cup cashews, chopped
- Salt to taste
- 2 tablespoons oil
- Fresh coriander for garnish
Instructions
- In a bowl, mix 1 cup of yogurt and 2 tablespoons of korma paste until smooth.
- Add the 500g chicken pieces to the marinade, ensuring each piece is well-coated. Cover and marinate for at least 1 hour.
- Heat 2 tablespoons of oil in a pot over medium heat. Add the finely chopped onion and sauté until golden brown.
- Stir in the minced garlic and ginger, cooking for 1-2 minutes.
- Carefully add the marinated chicken to the pot and sprinkle in the spices. Cook until the chicken is no longer pink.
- Reduce the heat to low, cover, and let it simmer for 20 minutes.
- After simmering, stir in the chopped cashews and season with salt to taste.
- Garnish with fresh coriander just before serving.
Notes
This dish is great for meal prep as it tastes even better the next day. Feel free to customize with your favorite vegetables.
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg