What To Know
- Serve the chicken korma with a side of raita, a yogurt-based sauce, for a cooling and refreshing touch.
- This chicken korma recipe without nuts is a delicious and easy-to-make dish that is perfect for a weeknight meal.
- Store the chicken korma in an airtight container in the refrigerator for up to 3 days.
Chicken korma is a classic Indian dish that is known for its creamy and flavorful sauce. This recipe for chicken korma without nuts is perfect for those who have nut allergies or simply prefer a nut-free version of this popular dish. With a blend of aromatic spices, yogurt, and coconut milk, this chicken korma is sure to tantalize your taste buds.
Ingredients
- 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 tablespoon vegetable oil
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (adjust to taste)
- 1 cup plain yogurt
- 1 cup coconut milk
- 1/2 cup heavy cream (optional)
- 1/4 cup chopped cilantro
- Salt to taste
Instructions
1. Heat the vegetable oil in a large saucepan or Dutch oven over medium heat. Add the chicken and cook until browned on all sides. Remove the chicken from the pot and set aside.
2. Add the onion to the pot and cook until softened and translucent, about 5 minutes. Add the garlic and ginger and cook for 1 minute more.
3. Stir in the cumin, coriander, turmeric, and chili powder. Cook for 1 minute, or until the spices are fragrant.
4. Add the yogurt and coconut milk to the pot and bring to a simmer. Return the chicken to the pot and stir to coat in the sauce.
5. Reduce the heat to low and simmer for 20 minutes, or until the chicken is cooked through.
6. Stir in the heavy cream, if desired. Season with salt to taste.
7. Garnish with cilantro and serve with basmati rice or naan bread.
Tips for Making the Best Chicken Korma No Nuts
- For a richer flavor, use full-fat yogurt and coconut milk.
- If you don’t have heavy cream, you can omit it or substitute it with milk or water.
- Adjust the amount of chili powder to your desired level of spiciness.
- If you don’t have fresh ginger, you can use 1/2 teaspoon of ground ginger.
- Serve the chicken korma with basmati rice or naan bread for a complete meal.
Variations and Substitutions
- For a vegan version, omit the chicken and use tofu or vegetables instead.
- If you don’t have coconut milk, you can use almond milk or cashew milk instead.
- Add a handful of chopped nuts, such as almonds or pistachios, for a crunchy texture.
- Stir in some chopped fresh vegetables, such as bell peppers or carrots, for a healthier twist.
- Serve the chicken korma with a side of raita, a yogurt-based sauce, for a cooling and refreshing touch.
Serving Suggestions
- Serve the chicken korma with basmati rice or naan bread.
- Garnish with chopped cilantro and a squeeze of lime juice.
- Serve with a side of raita or chutney.
Storage and Reheating
- Store leftover chicken korma in an airtight container in the refrigerator for up to 3 days.
- To reheat, simply warm the chicken korma in a saucepan over medium heat until heated through.
“Wrap-Up”
This chicken korma recipe without nuts is a delicious and easy-to-make dish that is perfect for a weeknight meal. With its creamy and flavorful sauce, this chicken korma is sure to be a hit with your family and friends. So next time you’re looking for a flavorful and satisfying Indian dish, give this chicken korma recipe a try. You won’t be disappointed!
Questions You May Have
- Can I use chicken thighs instead of chicken breasts?
Yes, you can use chicken thighs instead of chicken breasts. Chicken thighs are a darker meat and have a more flavorful taste.
- Can I make this recipe ahead of time?
Yes, you can make this recipe ahead of time. Simply cook the chicken korma according to the recipe and then let it cool completely. Store the chicken korma in an airtight container in the refrigerator for up to 3 days. When you’re ready to serve, simply reheat the chicken korma in a saucepan over medium heat until heated through.
- Can I freeze this recipe?
Yes, you can freeze this recipe. Simply cook the chicken korma according to the recipe and then let it cool completely. Store the chicken korma in an airtight container in the freezer for up to 2 months. When you’re ready to serve, simply thaw the chicken korma overnight in the refrigerator and then reheat it in a saucepan over medium heat until heated through.
