11 Batch-Cooking Indian Meals for the Week

8. Chicken Korma

Chicken korma’s mild, nutty base makes it a good batch meal that feels indulgent across several lunches. Use bone-in or boneless chicken, and make the sauce with yogurt, ground cashews or almonds, and gentle spices like cardamom and fennel. Because nuts are common in korma, flag this meal for any nut allergies and consider a seed-based swap (sunflower seed paste) for nut-free households. Store korma in the fridge for up to three days or freeze in portions for two months. When reheating, warm the sauce first and fold in the chicken to avoid curdling the yogurt. For dairy-free versions, use coconut yogurt or coconut cream, and add a splash of lemon to balance sweetness. Keep spice low for children and let adults add powdered chili when reheating. Make-ahead tip: Simmer the sauce without the chicken and add fresh-cooked chicken later; this gives a fresher texture while still saving time on the weekend.