Julie's Chicken Korma

Dive into the rich, aromatic flavors of Julie's Chicken Korma, a comforting Indian-inspired dish that’s perfect for weeknight dinners or special occasions. Tender, marinated boneless chicken thighs are simmered in a creamy, spiced almond sauce made with fragrant whole spices like cardamom, cloves, and cinnamon. This crowd-pleasing recipe combines everyday pantry staples—like yogurt, ground almonds, and heavy cream—with traditional spices such as turmeric, cumin, and coriander to create a melt-in-your-mouth curry that’s bursting with flavor. Ready in just an hour, Julie's Chicken Korma is easy to prepare yet elegant enough to impress. Serve it with warm naan or fluffy basmati rice and garnish with fresh cilantro for a beautifully balanced, wholesome meal.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams Boneless chicken thighs
• 150 grams Plain yogurt
• 3 pieces Garlic cloves (minced)
• 1 tablespoon Ginger (grated)
• 2 medium Onions (sliced)
• 3 tablespoons Vegetable oil
• 4 pieces Cardamom pods
• 4 pieces Cloves
• 1 piece Cinnamon stick
• 1 teaspoon Cumin seeds
• 2 teaspoons Coriander powder
• 1 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 3 tablespoons Ground almonds
• 100 ml Heavy cream
• 200 ml Water
• 1 teaspoon Salt
• 2 tablespoons Fresh cilantro (chopped, for garnish)

Directions

Step 1

Cut the chicken thighs into bite-sized pieces and set aside.

Step 2

In a mixing bowl, combine yogurt, minced garlic, grated ginger, coriander powder, turmeric powder, chili powder, and salt. Add the chicken pieces and mix well to coat. Marinate the chicken for at least 30 minutes, or up to 4 hours in the refrigerator.

Step 3

Heat the vegetable oil in a large pan over medium heat. Add the cardamom pods, cloves, cinnamon stick, and cumin seeds. Sauté for 1-2 minutes until fragrant.

Step 4

Add the sliced onions to the pan and cook, stirring frequently, until they are golden brown, about 8-10 minutes.

Step 5

Add the marinated chicken and cook for 5-7 minutes, stirring occasionally, until the chicken is no longer pink on the outside.

Step 6

Stir in the ground almonds and mix well. Add the water and bring the mixture to a simmer.

Step 7

Cover the pan with a lid and cook on low heat for 20 minutes, stirring occasionally, until the chicken is cooked through and tender.

Step 8

Stir in the heavy cream and cook for another 5 minutes. Adjust the seasoning with more salt if needed.

Step 9

Turn off the heat and garnish with fresh chopped cilantro.

Step 10

Serve hot with naan bread or steamed basmati rice for a delicious meal.

Nutrition Facts

Serving size	(1361.9g)

Amount per serving	% Daily Value*
Calories	1923.9

Total Fat 138.3g	0%
Saturated Fat 41.7g	0%
Polyunsaturated Fat 25.3g
Cholesterol 542.3mg	0%
Sodium 2889.5mg	0%
Total Carbohydrate 61.5g	0%
Dietary Fiber 15.4g	0%
Total Sugars 24.7g
Protein 118.4g	0%

Vitamin D 72IU	0%
Calcium 639.0mg	0%
Iron 12.9mg	0%
Potassium 2289.7mg	0%

*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.

Source of Calories

Fat: 63.4%

Protein: 24.1%

Carbs: 12.5%