Lighter Chicken Korma

Heavy cream is replaced with a light cashew and strained yogurt blend to deliver a creamy Indian staple with high protein and balanced calories.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 600 g (1.32 lbs) skinless chicken breast, diced · 672 kcal in the whole recipe
• 20 g (0.7 oz) raw unsalted cashews, soaked in warm water · 117 kcal in the whole recipe
• 200 g (0.85 cup) strained yogurt · 190 kcal in the whole recipe
• 10 g (0.75 tbsp) ghee · 88 kcal in the whole recipe
• 150 g (1.5 medium) yellow onions, finely chopped · 60 kcal in the whole recipe
• 12 g (3 cloves) garlic, minced · 18 kcal in the whole recipe
• 10 g (1.5 tbsp) fresh ginger, grated · 8 kcal in the whole recipe
• 100 g (0.5 cup) dry basmati rice · 360 kcal in the whole recipe
• 4 green cardamom pods, 1 small cinnamon stick, 0.5 tsp turmeric, 1 tsp garam masala, salt, and 150 ml water

Method

1. Cook 100 g basmati rice with water and a pinch of salt until tender, then set aside.

   

2. Blend the soaked cashews, strained yogurt, and 100 ml water until smooth to create the sauce base.

   

3. Heat ghee in a deep pan over medium heat at 170°C (340°F), add crushed cardamom pods and cinnamon stick, then sauté onions, garlic, and ginger for 6-8 minutes.

   

4. Add turmeric, garam masala, salt, and chicken breast cubes, searing for 5 minutes until chicken turns opaque.

   

5. Pour in the yogurt-cashew sauce and remaining water, turn heat to low, and simmer covered for 10-12 minutes before serving over cooked basmati rice.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.