Healthier Appetizing Chicken Korma

sangita's picture

Jul. 24, 2013

"Korma" or 'Kurma' traces its origin to Mughalai cuisine that was introduced into Northern India and Pakistan when the Mughals established their rule in these parts. A korma could be mildly spiced or fiery and can make use of any meat and sometimes even vegetables.


Salt To Taste
Pepper To Taste
Olive oil 1 Tablespoon
Onion 2 , sliced
Turmeric powder 1/2 Teaspoon
Coriander powder 1 Teaspoon
Cinnamon 1/4 Teaspoon
Cardamoms 3
Bay leaf 1
Whole wheat flour /atta 1 Tablespoon (Leveled)
Skinless chicken 2 1/4 Pound , curry cut (Boned)
Poppy seed paste 1 Tablespoon
Cashew nut paste 2 Tablespoon
Low fat yogurt 1/4 Pint
Low sodium chicken stock 6 Ounce
Freshly squeezed lemon juice 2 Teaspoon
Fresh coriander leaves 1 Tablespoon , chopped finely



1. Heat oil in the pan for 1 minute.

2. Saute chopped onions till translucent; add turmeric, coriander and cinnamon spice powders and saute for 2 minutes on HIGH heat. Add the cardamoms and bay leaf and continue to fry.

3. Add the curry cut chicken pieces. Fry for a few minutes.

4. At this stage add the poppy seed and cashew nut pastes and fry these well. Then add the yogurt and mix well.

5. Stir in the flour and then pour over the stock. Add salt to taste. Cover and cook for 20 minutes on HIGH or until the chicken is tender.

6. Stir frequently during cooking. Remove the bay leaf and stir in the lemon juice. Leave to stand for 3-5 minutes before serving.


7. Serve hot, garnished with fresh coriander leaves, along with steamed rice, pulao or tandoori roti.

Recipe Summary

Difficulty Level: Medium
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 5

Nutrition Facts

Serving size

Calories 360Calories from Fat 119

 % Daily Value*

Total Fat 13 g20%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 264 mg11%

Total Carbohydrates 13 g4.3%

Dietary Fiber 2 g8%

Sugars 4 g

Protein 46 g92%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet