Chicken Korma

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 59.

	this recipe	typical
liquid	43%	58%
fat	4%	4%
aromatics	29%	18%
sweetener	1%	0%
salt	0%	1%
vegetables and beans	0%	26%

Adapts cleanly: egg-free, gluten-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

27 g	2 Tbsp light olive oil (or vegetable oil)
150 g	1 large yellow onion (finely chopped)
680 g	1 1/2 lbs chicken breast (tenderloin, or trimmed thighs, cut into bite-size pieces)
12 g	4 garlic cloves (minced)
4 g	2 tsp minced ginger (about 1-inch piece of ginger)
4 g	2 tsp garam masala
2 g	1 tsp ground cumin
2 g	1 tsp ground coriander
3 g	1 tsp chili powder
1 g	1/2 tsp ground turmeric
3 g	1/2 tsp fine sea salt (plus more to taste)
1 g	1/4 tsp freshly ground black pepper
33 g	2 Tbsp tomato paste
122 g	1/2 cup plain greek yogurt (preferably full-fat)
113 g	1/2 cup canned coconut milk (preferably the cream on top*)
30 g	1/4 cup almond flour (or 2 Tbsp almond butter or cashew butter, optional)
4 g	1 tsp granulated sugar
60 g	1/4 cup heavy whipping cream
25 g	1/4 cup fresh cilantro (chopped, for garnish)

Method: 6 steps, published by natashaskitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“This was such a hit with my family! It was more fragrant than spicy, and my spice-sensitive daughter loved it. Natasha, you are so great at making Instant Pot rice dishes, I'd love to see a recipe for Biryani, to continue on the Indian theme!” — a cook, 5.0★

“I made the recipe x3 because I knew it would be good...and I was right! Now my family and I have 2 more freezer meals to devour in the (very near) future <3” — a cook, 5.0★