Chicken Korma

Name: Chicken Korma
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 600g chicken thighs, cubed; 2 tbsp vegetable oil; 1 onion, diced; 3 cloves garlic, minced; 1 tbsp ginger, grated; 50g cashews, soaked and blended; 200ml coconut cream; 2 tsp garam masala; 1 tsp turmeric; 1 tsp cumin; ½ tsp cinnamon; 2 tbsp ground almonds; Salt; 400g basmati rice; Fresh cilantro; Naan bread

Mild, creamy Indian curry with tender chicken in a fragrant cashew and coconut sauce. Gentle spices, rich flavor.

chicken dinnereasy

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Prep15 min

Cook25 min

Protein36g

Calories500

Carbs40g

Fat24g

Per serving · Adjust servings below to scale ingredients

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👨‍🍳Instructions

1
Sear chicken pieces until browned. Remove.
2
Sauté onion until golden. Add garlic, ginger, and all spices.
3
Add blended cashews and coconut cream. Stir until smooth.
4
Return chicken. Simmer 15-20 minutes until cooked through.
5
Stir in ground almonds to thicken. Serve over rice with cilantro.

📊Nutrition per serving

Values are per 1 serving and stay fixed regardless of the servings adjuster above — use the adjuster to scale ingredients only.

Calories500

Protein36g

Carbs40g

Fat24g

Fiber3g

💪Protein & Nutrition Breakdown

Each serving of Chicken Korma delivers 36g of protein at 500 calories — that's 14 calories per gram of protein, making it one of the more efficient protein sources on this site. Protein accounts for roughly 29% of total calories in this dish. The 40g of carbohydrates per serving provide energy for training, making this a well-rounded meal both pre- and post-workout. The 24g of fat primarily comes from the cooking method and protein source itself, contributing to satiety and supporting fat-soluble vitamin absorption.

🥡Meal Prep & Storage

Chicken Korma is a straightforward recipe that scales well for meal prep. This recipe makes 4 servings, each delivering 36g of protein and 500 calories — ideal for tracking macros across the week. Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop over medium-low heat or in the microwave in 90-second intervals, stirring between each, until heated through. Adding a small splash of water or broth prevents the protein from drying out during reheating. Chicken Korma also freezes well — portion into individual freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Batch cooking a double or triple portion on the weekend means you have 36g-protein meals ready throughout the week with zero daily effort.

💡 Tips & Notes

•Soaking cashews makes them blend smooth.
•This is a mild curry — perfect for spice-sensitive eaters.

Variations

→Use lamb.
→Add raisins for sweetness.
→Use cream instead of coconut cream.

Frequently Asked Questions

Can I make Chicken Korma ahead of time?

Cook the chicken ahead and refrigerate for up to 3 days. Slice or shred just before serving — whole cooked breasts stay juicier than pre-sliced portions.

Can I make this lighter or dairy-free?

Swap heavy cream for coconut cream (dairy-free) or half-and-half (lighter). The sauce will be thinner but still delicious. Greek yogurt stirred in at the end also works.

Why is my chicken sticking to the pan and not browning?

The two most common causes: the pan isn't hot enough before the chicken goes in (heat oil until shimmering), or the chicken is wet (pat dry with paper towels). Don't force it — a properly seared piece releases cleanly when the crust forms.

high protein

Recipe by

BoBo Chef

Fitness enthusiast and home cook. Every recipe is tested in a real kitchen and macro-verified before publishing.

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