Ingredients
Scale
- 1.5 lbs boneless chicken thighs
- 2 medium sweet onions, chopped
- 2 tbsp garlic and ginger paste
- 1 can (13.5 oz) coconut milk
- 2 tbsp korma spice mix
- 1/4 cup fresh cilantro, chopped
- 1 tbsp lemon juice
- 2 tbsp vegetable oil or ghee
- 1 tsp chili powder (adjust to taste)
- Salt to taste
- 1 cup water or chicken stock
Instructions
- Heat oil or ghee in a large pot over medium heat. Sauté onions until golden brown (about 8-10 minutes).
- Stir in garlic and ginger paste; sauté for another 1-2 minutes until fragrant.
- Add chicken thighs, stirring well to coat with aromatics; cook until lightly browned (about 5-7 minutes).
- Sprinkle korma spice mix and chili powder over the chicken, then pour in coconut milk while mixing thoroughly.
- Simmer gently on low heat for about 20 minutes until chicken is tender and fully cooked.
- Stir in lemon juice and fresh cilantro before serving.
Notes
- Substitute chicken with tofu or chickpeas for a vegetarian option.
- For added nutrition and color, consider including peas or bell peppers in the dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Indian
Nutrition
- Serving Size: Approximately 6 oz (170g)
- Calories: 350
- Sugar: 4g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg