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bowl of korma on green background

Saffron Chicken Korma

Megan Ellam
This recipe is made from the heart and cooked from my belly.  Yep that is right!  I made this recipe with what my heart, my head, and my belly wanted to eat.  Pure success! Delicious and nourishing in every way!
4.80 from 5 votes!
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Curry
Cuisine Australian Keto, Indian
Servings 6 serves
Calories 540 kcal

Ingredients
 
 

Marinade

  • 15 g ginger
  • 2 cloves garlic
  • 90 g macadamias
  • 40 g tomato paste
  • 1 tsp turmeric
  • 1 pinch saffron
  • 1 tbsp garam masala
  • 1 tsp ground cardamom
  • 1/2 tsp ground black pepper
  • 1 tsp paprika
  • 200 g Greek yoghurt I use Meredith Dairy sheeps milk yoghurt

Korma

  • 600 g chicken thigh fillets sliced into large cubes
  • 1/2 small onion
  • 50 g butter
  • 35 g oil
  • 100 g thickened cream

Optional

  • 2 tbsp hot sauce or
  • 1 tbsp hot chillies thinly sliced

To serve

  • Fresh coriander leaves
  • Extra yoghurt

Instructions
 

CONVENTIONAL METHOD

  • Add garlic, ginger and macadamias to a blender and pulse until finely chopped. Add all marinade ingredients and blend for 20 seconds.  
  • Pour marinade into large bowl with chicken. Combine well, cover and refrigerate for minimum 2 hours or overnight.
  • Finely chop onion and sauté gently in butter and oil over medium heat.
  • Add chicken and marinade, turn the heat down to low and cook for 20 minutes or until chicken is just cooked through.
  • Add cream and chilli if using and cook for further few minutes to heat through.
  • Serve immediately.

THERMOMIX METHOD

  • Place ginger, garlic and macadamias in bowl and process 5 seconds/speed 10.
  • Add rest of marinade ingredients and blend 10 seconds/speed 10.
  • Pour marinade over chicken in non reactive bowl and combine. Leave to marinate for 2 hours or overnight.
  • Add onion to bowl and chop 3 seconds/speed 5. Add butter and oil and cook for 4 minutes/90℃/reverse stir/MC off.
  • Add chicken and marinade to onion mix and cook 20 minutes/98℃/reverse stir.
  • Finally add cream and chilli, if using and cook for further 4 minutes/98℃/reverse stir.
  • Serve immediately.

Notes

1. This recipe is suitable to freeze.
2. Curry can be kept in airtight container up to 4 days.
3. The is recipe is best started the night before.
4. Marinade can be made in bulk and frozen in individual portions, or ice cube trays until needed.
5. For a dairy free option please substitute ghee for butter, and coconut yoghurt for Greek yoghurt.
6. Macadamias can be substituted for almonds or pepitas(for nut-free variation)

Nutrition

Serving: 1serveCalories: 540kcalCarbohydrates: 8gProtein: 21gFat: 47gSaturated Fat: 15gCholesterol: 140mgSodium: 211mgPotassium: 382mgFiber: 2gSugar: 3gVitamin A: 840IUVitamin C: 2.6mgCalcium: 79mgIron: 1.7mgNet Carbs: 6g
Keyword Korma
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