Chicken Korma


by: NuttyChef

Once you have chicken broth or concentrated broth and Greek yogurt, you can throw this stew together in minutes. Serve it with plenty of rice, preferably basmati. Makes 4 main-course servings.


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serves: 4

1 cup plain yogurt (or 1/2 cup Greek-style yogurt)

4 boneless, skinless chicken breasts (cut into strips 2 inches long by 1/2 inch wide)



1/2 cup ghee (or 4 tablespoons butter)

1 large onion (very thinly sliced)

2 tablespoons grated fresh ginger

2 teaspoons ground cumin

1/2 teaspoon ground nutmeg

1 teaspoon ground cinnamon

1 teaspoon ground cardamom

1/4 teaspoon ground cloves

2 cups brown chicken broth

1/2 cup heavy cream

Nutrition Facts
Chicken Korma

Servings Per Recipe: 4

Amount per Serving

Calories: 717

  • Total Fat: 42.7 g
  •     Saturated Fat: 21.8 g
  •     Trans Fat: 1 g
  • Cholesterol: 242.5 mg
  • Sodium: 11989 mg
  • Total Carbs: 19 g
  •     Dietary Fiber: 1.4 g
  •     Sugars: 14.4 g
  • Protein: 62.6 g

how is this calculated?

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1.  If you're using regular yogurt, drain it in a cheeseclothlined strainer placed over a bowl and let drain for at least 1 hour or up to overnight in the refrigerator. Greek yogurt requires no draining.

2.  Season the chicken with salt and pepper and keep refrigerated until shortly before serving.

3.  In a saucepan, heat the ghee over medium heat. Add the onion and cook, stirring occasionally, for about 20 minutes, or until all the liquid the onion releases evaporates. Add the ginger, cumin, nutmeg, cinnamon, cardamom, and cloves and cook for about 2 minutes more, or until the spices are fragrant. Add the broth and boil down to reduce by half. Add the cream and continue to boil for about 3 minutes, or until slightly thickened.

4.  Add the chicken and simmer gently for about 2 minutes, or until just cooked through. Stir in the yogurt, season with salt and pepper, and heat through before serving.

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