Healthy Chicken & Chickpea Korma Recipe

This flavorful Chicken & Chickpea Korma is easy to make and packed with nutritious ingredients like chicken breast, chickpeas, and almonds. Its mild, creamy sauce makes it the perfect introduction to curry.

Ingredients and Nutrition

This recipe is high in protein, fiber, healthy fats, vitamins and minerals.

• Protein: Chicken breast and garbanzo beans provide a substantial amount of protein, supporting muscle maintenance and overall health. 47 grams/serving
• Fiber: Garbanzo beans and almonds contribute dietary fiber content, aiding digestion. 10 grams/serving
• Healthy Fats: Olive oil and almonds offer monounsaturated fats, beneficial for heart health. 6 grams/serving
• Iron: Garbanzo beans and almonds are good sources, supporting oxygen transport in the body.
• Vitamin E: Present in almonds and olive oil, acts as an antioxidant.
• Magnesium: Found in almonds and garbanzo beans, important for muscle and nerve function.
• Calories 548

Coconut flakes and canned coconut milk are fairly high in saturated fat. Home made coconut milk brings the total down to about 13 grams saturated fat per serving. You can reduce the amount of saturated fat by replacing some or all of the coconut milk with yogurt, and leaving the shredded coconut out.

Instructions

1. Gather the ingredients: chicken breast, onion, chickpeas, coconut milk/yogurt, shredded unsweetened coconut, curry paste, almonds, ginger, jalapeño pepper, cilantro, olive oil.

Prepare Ingredients

2. Cook rice.
3. If you don’t have coconut milk, it is quite easy to make.
   • Blend 2 cups hot water and  ½ cup shredded coconut until smooth.
   • Strain in nut milk bag, muslin cloth, or cheese cloth.
4. Curry pastes such as Patak’s Korma Spice Paste are really convenient. You can also make your own.
   • Toast 2 teaspoon cumin seeds and 1 teaspoon coriander seeds over medium heat. If you don’t have seeds, substitute 1½ teaspoons of ground cumin and/or ¾ teaspoon ground coriander.
   • Puree 2 teaspoon fresh ginger,  ½ teaspoon cayenne pepper, 1 teaspoon garam masala, ½ teaspoon salt, 2 tablespoon olive oil, 1 tablespoon tomato paste, 2 jalapeño peppers, 3 tablespoon unsweetened shredded coconut, 2 tablespoon almond flour, a small bunch of cilantro, cumin and coriander in food processor until smooth. You can add some of the coconut milk if you need more volume.
5. Cut 1¾ pounds skinless chicken breast into bite–sized pieces.
6. Seed and finely chop ¼ jalapeño pepper (optional).
7. Peal and finely chop about 2 teaspoon fresh ginger.
8. Slice ¼ cup almonds.
9. Pick leaves and finely chop stems from a small bunch of fresh cilantro.

Make Sauce

10. Heat a heavy pan over medium high heat.
11. Add 2 tablespoon olive oil.
12. Add onions, ginger, cilantro stalks, and pepper (optional). Cook until golden brown, stirring occasionally (about 10 minutes).
13. Add coconut milk, curry paste, chickpeas, coconut, half of the almonds, chicken and ¼ cup water.
14. Bring to a boil. Reduce heat to a simmer. Simmer covered for 30 minutes, checking occasionally. Add water if it looks like it’s getting dry.
15. When the chicken is cooked and tender, season with salt and pepper.

Serve

Serve alongside rice and fresh naan bread, topped with a dollop of yogurt, fresh cilantro leaves, and sliced almonds.

If you make this recipe, please leave a rating and let me know what you think below.

This recipe is adapted from Jamie’s Food Revolution by Jamie Oliver.