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  • busyvegetariankitchen

Chik'n Korma (a.k.a. comfort in a bowl)

Updated: Nov 28, 2020

This is probably my favorite recipe and if you're seeking comfort in a bowl right about now, look no further. The basic technique involves cooking onions and a faux meat substitute together in a rich curry sauce that is easily made from time-saving ingredients like almond or cashew nut butter. (You can find these wonderfully versatile nut pastes in most regular grocery stores, right next to the peanut butter.)

Virtual hugs from my kitchen to yours.


1 tablespoon of oil

1 onion

1 tablespoon of minced garlic (bottled or fresh)

1 teaspoon of ginger paste (from the tube or fresh)

1 8-ounce packet of frozen meatless "chicken" (e.g., meatless chicken strips from Morningstar Farms or Beyond Meat)

1 14.5-ounce can of diced tomatoes

2 tablespoons of cashew nut or almond butter

1 tablespoon of curry powder

1 teaspoon of garam masala powder

1/2 teaspoon of red pepper powder

1 teaspoon of salt

2 tablespoons of yogurt or heavy cream (or nondairy substitute)

1 handful of cilantro for garnishing (optional)


1. Add the oil to a medium pot over medium heat. Slice the onion and add it, the garlic, and the ginger to the hot oil, then toss. Roughly chop the meatless chicken into large chunks and add it to the pot. Cook, uncovered, for about 3-4 minutes, tossing intermittently.

2. Once the onion and chicken are slightly browned, add all the remaining ingredients to the pot, except for the yogurt and cilantro. Then add a quarter cup of water and stir thoroughly. Cover and cook, stirring intermittently. (Add 1-2 more tablespoons of water as needed to prevent the sauce from drying out.)

3. After the korma has cooked for about 8-10 minutes, remove from heat and stir in the yogurt or cream. Roughly chop or tear the cilantro (if using), and stir it in.

Serves 2-4.

Serve over rice, naan, or bread.


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