Indian Style Chicken Curry (Chicken Korma)
The low-fat chicken breast fillet is popular on all sides, because due to its high protein content, it satiates well and helps athletes to build muscle. But the special thing about Indian curried chicken is the spices: They stimulate the metabolism and partly have an anti-inflammatory effect.
Rice, for example basmati rice, goes particularly well with Indian curried chicken.
- 4 Chicken breasts (total 700 grams)
- 2 tablespoons vegetable oil
- 1 large onion
- 3 garlic
- ½ teaspoon cloves (finely ground)
- ½ teaspoon Cardamom (finely ground)
- 1 heaping tablespoon ginger (fresh)
- 1 generous pinch allspice (finely ground)
- ½ teaspoon Cumin (finely ground)
- 1 teaspoon Turmeric (finely ground)
- chile peppers (finely ground, to taste)
- ½ tablespoon Tomato paste
- 70 grams almonds (finely ground)
- 200 milliliters water
- 100 grams Yogurt (0.1% fat) (for serving)
- 100 milliliters Coconut cream
- cilantro (fresh)
Cut the chicken breasts into bite-sized pieces.
Peel onion, garlic and ginger. Chop onion, garlic and ginger finely. Toast the almonds in a dry pan and set aside.
Pour oil into a large pan and heat. Sauté onion, cloves and cardamom together until the onion is translucent. Add chicken, garlic and ginger. Sauté about 5 minutes, stirring well.
Add the allspice, cumin and turmeric and mix well to combine.
When the chicken pieces are cooked through, add tomato paste. Grind toasted almonds and add to the pan. Pour in water and stir well, then add the coconut cream. Bring to a boil over medium heat, reduce heat and simmer until the mixture has a creamy consistency, 15-20 minutes.
Rinse cilantro, shake dry and chop. Stir yogurt and season with chile pepper, salt and pepper. Serve curry in bowls garnished with yogurt and cilantro.