Curry Recipe Korma

Introduction

Ingredients

• 1 lb. boneless, skinless chicken breast or thighs, cut into bite-sized pieces
• 2 tbsp. vegetable oil
• 1 cup chopped onion
• 1 tbsp. minced garlic
• 1 tbsp. minced ginger
• 1 cup chopped tomatoes
• 1 cup coconut milk
• 1 cup plain yogurt
• 1 tbsp. garam masala
• 1 tsp. turmeric
• 1 tsp. cumin
• 1 tsp. coriander
• 1 tsp. paprika
• 1 tsp. salt
• 1/2 tsp. black pepper
• 1/2 cup chopped fresh cilantro

Instructions

1. Heat the oil in a large pan over medium heat.
2. Add the onion and cook until it is soft and translucent, about 5 minutes.
3. Add the garlic and ginger and cook for another 2 minutes.
4. Add the chicken and cook until it is browned on all sides, about 5 minutes.
5. Add the tomatoes, coconut milk, and yogurt, and stir well.
6. Add the garam masala, turmeric, cumin, coriander, paprika, salt, and black pepper, and stir well.
7. Reduce the heat to low and let the curry simmer for about 20-30 minutes, until the chicken is cooked through and the sauce has thickened.
8. Stir in the chopped cilantro and serve hot with rice or bread.

Nutrition

• Calories: 425
• Protein: 24g
• Fat: 30g
• Carbohydrates: 16g
• Fiber: 4g
• Sugar: 6g
• Sodium: 605mg

Variations

• Vegetable korma: Use a variety of vegetables, such as potatoes, carrots, peas, and cauliflower, instead of chicken.
• Beef korma: Use beef instead of chicken.
• Lamb korma: Use lamb instead of chicken.
• Seafood korma: Use shrimp or fish instead of chicken.

Tips

• Use boneless, skinless chicken for the best results.
• Chop the vegetables into bite-sized pieces so they cook evenly.
• If you don't like cilantro, you can omit it from the recipe.
• Adjust the spices to your taste.
• Use full-fat coconut milk and yogurt for a creamier texture.
• Leftovers can be stored in the fridge for up to 3 days or in the freezer for up to 3 months.

Conclusion