Chicken Korma
This mild curry is packed with aromatic spices. Chicken is marinated in a yogurt spice blend then simmered in a rich and smooth korma gravy.
Servings 4
Calories 541kcal
Ingredients
For the marinade
- 4 boneless skinless chicken breast halves, cut into bite-size pieces
- ¼ tsp turmeric ground
- 1 tbsp garam masala
- 1 tsp chili powder
- ½ tbsp garlic fresh crushed
- ½ tbsp ginger fresh crushed
- ½ tsp salt
- ¼ cup plain yogurt
For the puree
- 1 tbsp ghee or vegetable oil
- 1 cup yellow onions chopped (1 large)
- ½ cup cashews
- ½ cup coconut milk
For the korma gravy
- 1 tbsp ghee or vegetable oil
- 6 cloves ground
- ½ tsp cardamom ground
- ½ tsp cinnamon
- ½ tsp red chili flakes
- ½ cup chicken stock
- ½ cup coconut milk
- ½ tsp paprika
For the garnish
- ¼ cup fresh chopped coriander leaves (cilantro)
- ¼ cup slivered almonds
Instructions
Marinade
- Finely chop, then crush the garlic and ginger with salt using a mortar and pestle.
- To a marinating dish, add the garlic and ginger mixture along with the chili powder, turmeric, garam masala and yogurt. Mix until well blended.
- Add the chicken and coat with the marinade.
- Refrigerate and allow to marinate for at least one hour.
Puree
- Heat the ghee (or oil) in a pan and fry the onions until transparent. Add the cashews and cook for another minute or two.
- Set aside to cool, then add the onions, nuts and half the coconut milk to a blender to form a smooth puree.
Cook the Chicken
- Using the same pan, heat the remaining ghee or oil and sauté the chicken for about 5 minutes. Add the cloves, cinnamon, cardamon, halfway through the sautéing.
- Add the onion-cashew puree, the chicken stock, the remaining coconut milk and the paprika.
- Cover and simmer until the chicken is cooked and tender (roughly 10-20 minutes).
- Garnish with fresh coriander leaves (cilantro) and slivered almonds.
Notes
Suggested side dishes: basmati rice, naan bread, dahl or other Indian stewed vegetables.