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Creamy pale golden chicken korma with cilantro and rice, without heavy cream
TrendyTadka Editorial

Cream-Free Greek Yogurt Chicken Korma

Chicken breast simmers in a mild Greek-yogurt and almond sauce with no heavy cream for a 25-minute korma adaptation.
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Prep Time 8 minutes
Cook Time 17 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian-inspired
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 pound chicken breast 1-inch pieces
  • 3/4 cup whole-milk Greek yogurt
  • 1 tablespoon almond flour
  • 1 tablespoon oil
  • 1 small diced onion
  • 2 teaspoons grated ginger
  • 2 garlic cloves grated
  • 1 teaspoon garam masala
  • 1 teaspoon coriander
  • 1/2 teaspoon cumin
  • 1/4 teaspoon turmeric
  • 1/2 cup low-sodium chicken broth
  • 3/4 teaspoon salt
  • Cilantro

Method
 

Instructions
  1. Whisk yogurt, almond flour, and 2 tablespoons broth until smooth. Let it lose its refrigerator chill.
  2. Heat oil over medium. Cook onion 4 minutes; add ginger, garlic, and spices for 30 seconds.
  3. Add chicken and salt; cook 4 minutes, stirring.
  4. Lower heat. Add remaining broth, then stir in yogurt mixture gradually. Simmer gently 7 to 9 minutes without boiling until chicken reaches 165°F.
  5. Finish with cilantro and adjust consistency with broth.

Notes

  • Measure ingredients before heating the pan.
  • Avoid crowding; use two batches when necessary.
  • Taste before adding final salt because packaged ingredients vary.
  • Cool meal-prep portions promptly in shallow containers.