Heart-Healthy Chicken Korma

Indulge in the rich, aromatic flavors of this Heart-Healthy Chicken Korma, a lighter take on the beloved classic that doesn’t compromise on taste. Featuring tender bites of boneless, skinless chicken breast simmered in a creamy, almond-infused yogurt sauce, this recipe is packed with heart-smart ingredients like olive oil, low-sodium chicken broth, and antioxidant-rich spices such as turmeric, cumin, and cinnamon. With just the right hint of heat from cayenne pepper and a bright finish of fresh lemon juice and cilantro, this korma is as wholesome as it is satisfying. Ready in an hour and perfect for pairing with brown rice or whole-grain naan, this dish is the ultimate guilt-free comfort food for your weeknight dinners or meal prep.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams boneless, skinless chicken breast
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon turmeric powder
• 0.5 teaspoon ground cinnamon
• 0.25 teaspoon cayenne pepper
• 250 milliliters low-sodium chicken broth
• 200 grams low-fat plain yogurt
• 3 tablespoons almond flour
• 2 tablespoons fresh cilantro, chopped
• 2 tablespoons fresh lemon juice
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Cut the chicken breast into bite-sized pieces.

Step 2

In a large pan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Step 3

Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

Step 4

Add the ground coriander, cumin, turmeric, cinnamon, and cayenne pepper to the pan. Stir well to coat the onion mixture with the spices.

Step 5

Add the chicken pieces to the pan, cooking until they are lightly browned on all sides, about 5-7 minutes.

Step 6

Pour in the low-sodium chicken broth and bring to a simmer. Cover the pan and cook for 15 minutes, allowing the chicken to cook thoroughly.

Step 7

In a small bowl, whisk together the low-fat yogurt and almond flour until smooth. Gently stir this mixture into the pan with the chicken.

Step 8

Let the korma cook uncovered for another 10-15 minutes on low heat, stirring occasionally, until the sauce thickens.

Step 9

Season the dish with salt and black pepper to taste.

Step 10

Just before serving, stir in the fresh lemon juice and garnish with chopped cilantro.

Step 11

Serve warm with brown rice or whole-grain naan for a complete meal.

Nutrition Facts

Serving size	1210.6 grams (1210.6g)

Amount per serving	% Daily Value*
Calories	1440

Total Fat 60.10g	77%
Saturated Fat 12.20g	61%
Polyunsaturated Fat 2.70g
Cholesterol 436mg	145%
Sodium 1795mg	78%
Total Carbohydrate 45.60g	17%
Dietary Fiber 8.10g	29%
Total Sugars 23.30g
Protein 175.20g	350%

Vitamin D 129IU	644%
Calcium 573mg	44%
Iron 10mg	55%
Potassium 2264mg	48%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.0%

Protein: 49.2%

Carbs: 12.8%