Mild Creamy Chicken Korma with Peas

By Sprig Originals ✓ · cooked up in Sprig

A gentle, golden coconut-almond curry built for small palates: soft pieces of chicken and sweet peas in a mildly spiced, creamy sauce with no heat at all. It comes together in one skillet in about half an hour, uses ten everyday ingredients, and is scoopable over rice or moppable with naan — the kind of dinner kids finish without negotiation.

Ingredients

• 1.5 lb boneless skinless chicken thighs, cut into 1-inch pieces
• 1 tsp salt
• 2 tbsp butter
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, grated or finely chopped
• 1 tbsp mild curry powder
• 1 tsp garam masala
• 1 can (13.5 oz) full-fat coconut milk
• 3 tbsp ground almonds (almond flour)
• 1 cup frozen peas

Instructions

1. Pat the chicken pieces dry and toss them with the salt in a bowl. Set aside while you start the onion.
2. Melt the butter in a large skillet over medium heat. Add the onion and cook, stirring now and then, for 7 to 8 minutes, until soft, sweet and pale gold — don't let it brown hard, the sauce should stay mellow. Stir in the garlic and cook 1 minute more.
3. Add the curry powder and garam masala and stir for 30 seconds, just until they smell toasty. Tip in the chicken and stir to coat every piece, then cook 4 to 5 minutes, turning occasionally, until the outsides are no longer pink.
4. Pour in the coconut milk and stir in the ground almonds. Bring to a gentle simmer (small lazy bubbles, not a boil), then cook uncovered for 15 minutes, stirring every few minutes, until the sauce has thickened enough to coat a spoon and the chicken reads 165°F (74°C) on a thermometer.
5. Stir in the frozen peas and simmer 3 minutes, until bright green and hot through. Taste and add a pinch more salt if it needs it.
6. Take the pan off the heat and let it sit 5 minutes to settle and thicken. Serve over rice or with warm naan for dipping.

Chef's tips

Nutrition (per serving, estimated)

More from Sprig Originals

One-Skillet Blackened Cajun Chicken Pasta

One-Pot Chicken Creole

Dark Roux Seafood Gumbo with Quick Shrimp Stock

Are you this recipe's original author or publisher? Report a problem