Dinner · Indian
Chicken korma
Mild, creamy almond and yogurt chicken curry.
- Serves
- 2
- Prep
- 10 min
- Cook
- 22 min
- Total
- 32 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
- Low-carb here means at most 30 g of carbohydrate a serving, and at most 26% of its calories.
Ingredients
For 2 servings- 300 g chicken thighs, boneless skinless, cubed
- 1 tbsp vegetable oil
- 1 small onion, diced
- 2 garlic cloves, crushed
- 1 tbsp fresh ginger, grated
- 1 tbsp curry powder
- 30 g ground almonds
- 150 ml canned coconut milk
- 100 g greek yogurt, plain
- 1/2 tsp salt
Method
Heat the oil in a skillet and cook the onion until soft.
Add the garlic, ginger and curry powder, and cook for 1 minute.
Add the chicken and cook for 5 minutes, until lightly browned.
Stir in the ground almonds and coconut milk, cover and simmer for 12 minutes.
Remove from heat and stir in the yogurt.
Season with salt before serving.