Creamy chicken korma
3
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Korma is typically an ultra-creamy, slightly sweet curry with pronounced accents of almonds and cardamom. Here, the richness of heavy cream is replaced by a thick purée of almond milk, sautéed onions, and almond butter for a similar effect. If you're looking looking to make this a complete meal, pair the creamy chicken korma with cooked cauliflower rice or brown rice (be sure to account for the added Points!).
Ingredients
Canola oil
1½ tbsp(s)
Uncooked boneless skinless chicken breast
1 pound(s), cut into 1⁄2-inch pieces
Table salt
1 tsp(s), divided
Onion
1 large, chopped
Garlic
4 clove(s), large, chopped
Garam masala
1½ tsp(s)
Canned tomato paste
2 tbsp(s)
Plain unsweetened almond milk
1½ cup(s)
Unsweetened powdered almond butter
⅓ cup(s)
Cilantro
¼ cup(s), chopped fresh, for garnish
Instructions
1
In a 12-inch nonstick skillet, heat 1⁄2 tbsp oil on medium-high. Add the chicken and season with 1⁄4 tsp salt. Cook until the chicken is browned and cooked through, 8 to 9 minutes, stirring occasionally. Transfer the chicken to a bowl.
2
Reduce heat to medium and add the remaining 1 tbsp oil to the skillet. Add the onion and garlic and cook until golden and crisp-tender, 4 to 5 minutes, stirring occasionally. Stir in the garam masala, then the tomato paste. Cook for 1 minute, stirring occasionally. Transfer the vegetables to a blender. Add the almond milk, almond butter, and remaining 3⁄4 tsp salt and blend until smooth.
3
Return the chicken to the skillet and stir in the puréed sauce. Cook over medium-low heat until the chicken is heated through, 3 to 4 minutes. Serve with the cauliflower rice. Garnish with the cilantro.
4
Serving size: 1 cup korma
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