Go Back
Chicken Korma Plate
Print Recipe

Healthy Chicken & Chickpea Korma

This delicious Chicken Korma is easy to make and loaded with nutritious ingredients like chicken breast, chickpeas, and almonds.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Main Course
Cuisine: Indian
Keyword: Beans, Nuts, Poultry
Servings: 6
Calories: 426kcal

Equipment

  • 1 large sauce pan or dutch oven

Ingredients

  • 1 cup brown rice your choice of rice or quinoa
  • 1¾ pounds skinless chicken breast
  • 2 medium onion
  • 1 can chickpeas aka garbanzo beans – 15.5 ounce
  • 1 can unsweetened light coconut milk 14 ounce can. See notes for homemade.
  • 2 tablespoon shredded unsweetened coconut
  • ½ cup korma paste mild curry paste. See notes for homemade.
  • ¼ cup almonds sliced
  • fresh ginger
  • ¼ jalapeño pepper optional
  • fresh cilantro
  • 2 tablespoon olive oil
  • ½ cup yogurt optional for topping

Instructions

Prepare Ingredients

  • Make coconut milk and curry paste if necessary (see notes).
  • Cook rice
  • Cut 1¾ pounds skinless chicken breast into bite–sized pieces.
  • Slice 2 medium onion.
    Chopped Vegetables
  • Seed and finely chop ¼ jalapeño pepper (optional).
  • Peal and finely chop about 2 teaspoon fresh ginger.
  • Slice ¼ cup almonds.
  • Pick leaves and finely chop stems from a small bunch of fresh cilantro.
  • Drain 1 can chickpeas.

Make Sauce

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

Serve

  • Serve with rice, optionally top with yogurt, cilantro leaves and sliced almonds.
    Chicken Korma Plate

Notes

Coconut Milk Recipe
  1. Blend 2 cups hot water and  ½ cup shredded coconut until smooth.
  2. Strain in nut milk bag, muslin cloth, or cheese cloth.
Curry Paste Recipe
  1. 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 ¾ teaspoon ground coriander.
  2. Puree 2 teaspoon fresh ginger,  ½ teaspoon cayenne pepper, 1 teaspoon garam masala, ½ teaspoon salt, 2 tablespoon olive oil, 1 tablespoon tomato paste, 1 jalapeño pepper, 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.