This is the creamy and cozy Indian favorite that you dream about with a few little tweaks to optimize the nutrient profile and make it both filling and delicious. It’s relatively quick and easy (just requires some time marinating, but that can be done overnight!) and leaves you with a delicious meal that is comforting, high in protein, and guaranteed to keep you full.

We have been enjoying this at home all winter and it may be one of our all time family favorites! You can add your own little variations to personalize a bit or increase the spice. Serve over basmati rice, add in a side of naan and enjoy.

PREP TIME: 15 minutes after marinating for 30 minutes || COOK TIME:  45 minutes || MAKES: 4 servings

WHAT YOU NEED:

• Four boneless, skinless chicken breasts

• 75g plain greek yogurt (about ⅓ C)

• 1 tsp light EVOO

• 2 onions, minced

• 3 garlic cloves, minced

• ½ tsp ground ginger (fresh, grated would also be fantastic here)

• 3 tbsp curry korma paste

• 3 tbsp half & half

• 2 tsp brown sugar 

• 2 tbsp coriander, chopped

NOTES:

• We have used a 1 in. piece of ginger in place of ground, peeled and grated. 

• Chicken thighs would work well in place of chicken breast, changing the macronutrient profile just a bit to add a bit more fat. 

• Another fun variation idea: adding unsweetened, shredded coconut to the base.

WHAT TO DO:

1. Cut chicken breasts into small, bite-sized pieces and season well to your liking with salt, pepper, and garlic powder.

2. Place chicken pieces into a small bowl and cover with the greek yogurt. Cover and refrigerate for at least 30 mins, up to overnight. 

3. When ready to cook, heat oil in a non-stick saucepan over medium heat. Add onions, garlic and ginger to the pan and stir frequently for 5 minutes. 

4. Add 2 tbsp water, cover with a lid and cook for another 10 mins or until the components are softened and starting to brown a bit. 

5. Add in curry paste and cook for another 2-3 mins. Add in 400ml water and bring to a boil. Turn down the heat and simmer, uncovered, for 10-12 minutes (or until liquid has reduced).

6. Remove the pan from heat and blend sauce (traditional or immersion blender) until smooth.

7. Return sauce to the pan and add chicken pieces, cream and sugar. Cook for 10 more minutes or until the chicken is cooked through, stirring continuously. 

8. Serve over white rice or veggies of your choosing.

MACROS PER ¼ RECIPE: 32P/12F/16C

You can find the recipe in the MyFitnessPal database by searching “KLN Recipe: Caitlin’s Chicken Korma”. 

Find more macro-friendly recipes here or grab our free cookbook Everyday Macros here for simple and streamlined meal prep recipes and ideas.