Go Back
+ servings
Print

Chicken and Veggie Korma Stew

Chicken Korma, a classic Indian dish is transformed into a spicy, creamy, DELICIOUS soup. All it needs is some garlicky Naan to soak up all the luscious broth! 

Course Soup
Cuisine Indian
Keyword chicken stew, spoup, indian soup, chicken korma
Prep Time 1 hour 15 minutes
Cook Time 35 minutes
Total Time 1 hour 50 minutes
Servings 4
Calories 344 kcal
Author Nicole

Ingredients

  • 1 lb boneless, skinless chicken thighs
  • 4 1/2 tsp garam masala, divided
  • 2 1/2 tsp turmeric, divided
  • 3 tsp paprika, divided
  • 1 1/4 cup plain whole milk yogurt, divided
  • 2 tbsp unsalted butter
  • 1/2 medium onion, diced
  • 4 large garlic cloves, minced
  • 2 tsp minced ginger
  • 3 tsp curry powder
  • 1 1/4 tsp salt, divided
  • 1/4 tsp ground cardamom
  • 1/2 tsp ground cinnamon
  • 1 tbsp + 1 tsp packed brown sugar
  • 2 tbsp tomato paste
  • 2 cups low-sodium chicken stock
  • 1 cup sliced carrots
  • 1 cup chopped green beans
  • 1 cup chopped Yukon gold potatoes
  • 1/4 cup half and half
  • Naan for serving

Instructions

  1. Add chicken, 3/4 cup yogurt, 2 teaspoons garam masala, 1/2 teaspoon turmeric, and 1 teaspoon paprika to a ziplock bag. Massage the yogurt and spices into the chicken until the spices and yogurt are evenly dispersed over the chicken. Marinate in the fridge for 1-2 hours. 

  2. Heat a large stock pot to a medium heat. Once the pot is hot, add butter. When butter melts, add onion, garlic and ginger. Sweat until fragrant and slightly softened, about 2-3 minutes. Add remaining garam masala, turmeric, and paprika, as well as the curry powder, , 1/4 teaspoon salt, cardamom and cinnamon. Cook another minute. Add brown sugar and tomato paste, cook another minute. 

  3. Add in remaining salt, chicken stock, carrots, green beans, potatoes and marinated chicken. Bring to a boil and reduce to a simmer. Cover and simmer for 20-30 minutes or until the vegetables and chicken are cooked. Remove the chicken thighs from the soup and shred with two forks. Put back into the soup. 

  4. Add remaining yogurt and half and half. Stir to combine. Season to taste with salt and pepper. Serve with Naan. 

Nutrition Facts
Chicken and Veggie Korma Stew
Amount Per Serving (1 g)
Calories 344 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 8g50%
Cholesterol 139mg46%
Sodium 998mg43%
Potassium 958mg27%
Carbohydrates 22g7%
Fiber 4g17%
Sugar 11g12%
Protein 30g60%
Vitamin A 6006IU120%
Vitamin C 12mg15%
Calcium 173mg17%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.