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Skillet Chicken Korma
Ingredients
Directions
Ingredients
0.67 c
blanched slivered almonds
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0.75 c
water
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1.5 lb
boneless, skinless chicken thighs, cut in 1-inch chunks
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1.25 tsp
salt
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2 tbsp
canola or grape-seed oil
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2 tbsp
minced fresh ginger
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4
garlic cloves, minced
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1.5 tsp
garam masala
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0.5 tsp
cayenne pepper
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0.67 c
cream
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0.5 tsp
saffron
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0.33 c
finely chopped fresh cilantro
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0
cooked basmati rice, for serving
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Skillet Chicken Korma

You might recognize this creamy, fragrant dish from your favorite Indian restaurant. Our version simplifies the process—you use just one skillet to make this quick and easy (yet impressive!) main dish.

6 servings

  1. Place the almonds and water in a blender and puree until smooth. Season the chicken with 1 teaspoon of the salt.
  2. Heat a large skillet (use one with a lid) over medium-high heat. Add the oil and the chicken. Sauté 3 minutes. Add the ginger, garlic, garam masala, and cayenne, and sauté 30 seconds. Stir in the almond mixture, cream, saffron, and the remaining 1/4 teaspoon salt, reduce the heat to low, cover, and simmer, stirring occasionally, 10 to 15 minutes, until the chicken is cooked through and the flavors are blended. Add the cilantro and serve with basmati rice.

Recipe by Tara Tuckwiller