Vegetarian Chicken Korma

Indulge in the rich and creamy flavors of Vegetarian Chicken Korma, a plant-based twist on the classic Indian curry. This recipe combines tender meatless chicken pieces with a luscious coconut milk and nut-based sauce, infused with aromatic spices like garam masala, cumin, and turmeric. The blend of golden sautéed onions, garlic, and fresh ginger adds depth, while the almond and cashew paste creates a velvety texture that's irresistibly indulgent. Ready in just 50 minutes, this vegetarian korma is perfect for a hearty dinner, offering a beautifully balanced dish that's both comforting and wholesome. Serve it hot with fluffy basmati rice or soft naan for an authentic and satisfying meal. Perfect for those exploring meat-free options, this Vegetarian Chicken Korma is sure to become your next go-to curry!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 grams Meatless chicken pieces
• 3 tablespoons Vegetable oil
• 1 large Onion
• 3 cloves Garlic cloves
• 1 inch Ginger
• 1 medium Green chili
• 2 teaspoons Coriander powder
• 1 teaspoon Cumin powder
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Garam masala
• 400 ml Coconut milk
• 10 pieces Almonds
• 10 pieces Cashews
• 1 teaspoon Salt
• 2 tablespoons Fresh cilantro
• 100 ml Water

Directions

Step 1

Begin by soaking the almonds and cashews in warm water for 15 minutes.

Step 2

While the nuts are soaking, thinly slice the onion, mince the garlic and ginger, and chop the green chili.

Step 3

Blend the soaked almonds and cashews into a smooth paste by adding a little water, set aside.

Step 4

Heat the vegetable oil in a large pan over medium heat. Add the sliced onion and sauté until golden brown.

Step 5

Add minced garlic, ginger, and green chili to the onions and cook for another 2-3 minutes until fragrant.

Step 6

Stir in the coriander powder, cumin powder, turmeric powder, and garam masala. Cook the spices with the onion mixture for about 1-2 minutes.

Step 7

Add the meatless chicken pieces to the pan, stirring to coat well with the spice mixture.

Step 8

Pour in the coconut milk and the nut paste, and stir to combine everything well.

Step 9

Season with salt and add 100 ml of water to adjust the consistency. Lower the heat and let it simmer for about 15 minutes.

Step 10

Once the curry has thickened and the meat substitute is tender, check for seasoning and adjust if necessary.

Step 11

Garnish with freshly chopped cilantro before serving.

Step 12

Serve hot with basmati rice or naan.

Nutrition Facts

Serving size	(1330.2g)

Amount per serving	% Daily Value*
Calories	1540.0

Total Fat 80.1g	0%
Saturated Fat 10.5g	0%
Polyunsaturated Fat 26.4g
Cholesterol 0mg	0%
Sodium 4455.9mg	0%
Total Carbohydrate 124.7g	0%
Dietary Fiber 23.9g	0%
Total Sugars 44.7g
Protein 110.0g	0%

Vitamin D 0IU	0%
Calcium 450.0mg	0%
Iron 17.2mg	0%
Potassium 2116.0mg	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: 43.4%

Protein: 26.5%

Carbs: 30.1%