Chicken Korma Recipe

As I said recently, I have a ton of spices for cooking. Spices of all kinds, dried, ground, beans, … I love them! But, what to do with them? Some Indian food, right? However, I do not like very hot and spicy dishes, so within the Indian food the one that I like most is the Chicken Korma. Sweet and slightly hot.

I wanted to learn how to cook Chicken Korma some days ago but, I did not have all the spices… “No problem”,  my friend said, who was with me at that moment.  “I have everything at home. We can go to my place and cook” Perfect! I was lucky she is also a passionate of cooking like me. So… Let’s cook!

Chicken Korma Recipe

Average Rating: (1 votes, average: 5.00 out of 5)
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Serves: 4 Time: 1 h 30 m Difficulty: Easy

Ingredients

• 2 chicken breasts, cut into cubes
• 1 tablespoon grated ginger
• 1 clove of garlic, mashed ^[1]
• 150 g unsweetened plain yogurt (we used Greek yogurt)
• 1 tablespoon ground coriander
• 1 tablespoon turmeric
• 1 tablespoon garam masala
• 2 tablespoons ghee (or olive oil)
• 1 cayenne
• 2 medium onions, chopped very thinly
• 1 cinnamon stick
• 5 cloves
• 1 tablespoon ground cumin
• 2 seeds of green cardamom
• 3 seeds from black cardamom
• 100 g of coconut milk
• 50 g ground almonds
• 2 bay leaves
• Fresh coriander to garnish
• Salt and pepper

Directions

1. In a bowl, season the breast cubes with alt and pepper and mix well with the yogurt, garam masala, turmeric, ground coriander, ginger and the crushed garlic.
2. Let the mixture marinate for an hour or hour and a half .
3. Place a large pan over medium heat and melt in the ghee (or olive oil).
4. Reduce the heat, add the cayenne, cinnamon, cardamoms, cloves and simmer for 3 minutes.
5. Add the ground cumin, stir, add the onion and cook over medium heat until slightly brown, stir occasionally.
6. Remove the cayenne now if you do not want a very hot dish.
7. Add the marinated chicken to the pan and brown slightly.
8. Pour in the remaining mixture of yogurt, stir, cover, and cook over low heat for about 15 to 20 minutes.
9. Add coconut milk, and ground almonds (and a little more of yogurt or cream if you want) and simmer until the sauce thickens.
10. Serve and sprinkle some fresh chopped coriander.

Hints, Tips, and Tricks

• Nadia, from Pakistan, told us on the comments to add 100 ml of cream to make it more sweet and tasty.
• Serve with basmati rice or pulao rice as side dish.

 

Categories: almendras ^[2] coco ^[3] india ^[4] internacional ^[5] korma ^[6] pollo ^[7] recipe ^[8]

Tags: india ^[9] korma ^[10] pollo ^[11]

Photo by Vincenzo Gulisano