Chicken Curry Recipe (30 Minute Meal!)

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With fragrant spices and a creamy nut butter, this Chicken Curry Recipe is the most delicious dinner you can make half an hour!I’ll show you how to recreate this korma chicken recipe using very simple ingredients and short prep time – just like Coconut Curry or Keto Butter Chickenit tastes like simmering on the stove all day!

What is Chicken Curry?

Chicken curry is a spiced curry dish of Indian origin that cooks tender chicken in a quick spiced curry paste. Chicken curry recipes vary by region (depending on your local Indian restaurant), but usually include ingredients like coconut milk or yogurt, peanuts, tomato paste, and spices.

If you’re wondering “what’s in chicken curry?”, you’ll notice that the ingredient list in the recipe includes nuts (usually ground).That’s why I chose to merge Wholesome Yum Almond Flour Added to this recipe – by super fine grinding it keeps the Indian chicken curry paste smooth.

Ingredients and Substitutes

This section explains how to choose the best ingredients for Chicken Colmar, what each ingredient does in the recipe, and substitution options.For measurements, see Recipe card below.

• chicken breast – We use boneless chicken to shorten the cooking time. You can also use chicken thighs.
• onion – I prefer the taste of yellow onions in this recipe, but use any onion you like.
• garlic – Since we roughly chopped it for this recipe, fresh garlic works best.
• fresh ginger – Adds a unique sweetness and spice to Indian chicken curry paste. If you absolutely must substitute grated ginger, you can substitute 1/2 teaspoon for the amount in this recipe.
• spices – including ground cumin, coriander, turmeric, paprikaand Salt. You can also add 1/2 to 1 tsp of garam masala if you like.
• Wholesome Yum Almond Flour – Made with superfine almond flour, skinless, this flour is the perfect addition to this recipe. It makes the sauce smoother while adding the subtle nutty flavor traditionally found in korma.
• chicken soup – I use the low sodium variety, but use your favorite one (or try Homemade Bone Broth extra flavor).
• heavy cream – I chose heavy cream, but you can also use Greek yogurt instead, or coconut cream Dairy-free alternative. Both are common in Indian chicken curry recipes.

How to Make Chicken Curry

This section shows how to make a chicken recipe korma style, with step-by-step photos and details about the technique to help you visualize it.For complete instructions, including quantities and temperatures, see Recipe card below.

1. mix. in a food processor, combine the onion, garlic and ginger until a paste forms. (You can also use a powerful blender.)
2. chef. Add the paste to the high side large frying pan Add water and bring to a boil over low heat.

3. season. Add spices (except salt) and continue to cook for 2 minutes.
4. Add chicken. Cook over medium heat, stirring occasionally, until chicken is no longer pink and cooked through.

5. simmer. Add almond flour, broth, and salt to taste. Cover and simmer.
6. Finish. Stir in cream and adjust salt if needed.

Storage Instructions

• Shop: Cool completely and store in an airtight container in the refrigerator for up to 4 days.
• Meal preparation: You can make the onion paste mixture ahead of time and store it until ready to cook.
• Reheat: Heat the korma in the microwave on low power or medium-low heat until heated through.

Can chicken korma be frozen?

Yes, you can freeze this Chicken Colmar recipe. Seal in an airtight container or freezer bag and freeze for 2-3 months. Thaw overnight before reheating.

what to serve with chicken curry

This Asian dish goes well with a variety of simple noodles. Try it out:

Healthier Asian Recipes

Try other mouthwatering Asian flavors with these easy dishes!

Chicken Curry Recipe (30 Minute Meal!)

This korma chicken recipe combines warm spices with a nutty creamy sauce in 30 minutes! Learn how to make chicken curry recipe super fast.

Prepare: 5 minute

chef: 25 minute

All: 30 minute

Serving Size: 5 (Adjust the scale recipe)

raw material

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instruct

Tap the time in the instructions below to start the kitchen timer while cooking.

1. Put the onion, garlic and ginger in a bowl food processor Blitz into a mush.

2. add paste to large, high-sided frying pan, and 3 tablespoons (44 ml) of water. Stir well.cook on low heat until 8 minutes.

3. Add cumin, coriander, turmeric and paprika.cook for another 2 minutes.

4. Add the diced chicken and reduce the heat to medium.Saute, stirring occasionally, approx. 5 minutesuntil the chicken is no longer pink.

5. Add almond flour and broth. Season with sea salt.Cover and simmer 10 minutes.

6. Add cream (or Greek yogurt). Adjust salt to taste if needed.

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recipe notes

Serving Size: 1 cup

nutrient content

Amount per serving. Serving Sizes in Recipe Instructions Above.

Calories 396

fat 21 grams

protein 42 grams

total carbohydrates 9.1 grams

net carbs 6.8 grams

fiber 2.3 grams

sugar 3.5 grams

Nutrition Facts are provided as a courtesy. Have questions about the calculation or why you get different results?see our nutrition policy.

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