Chicken Korma
Chicken Korma is a rich and creamy dish from the Indian subcontinent, featuring tender pieces of chicken cooked in a fragrant and mildly spiced sauce. It's perfect for special occasions or a comforting meal at home.
Equipment
- 1 large bowl
- 1 pressure cooker or large pot
- 1 frying pan
- 1 wooden spoon or spatula
- 1 set measuring cups and spoons
- 1 grater or food processor for ginger and garlic
Ingredients
- 500 g chicken, boneless, skinless, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 1/2 cup plain yogurt
- 1/4 cup heavy cream
- 2 tablespoons ground almonds optional
- 1 tablespoon korma curry paste or powder
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- Salt to taste salt
- Fresh cilantro for garnish fresh cilantro
Instructions
- Heat the vegetable oil in a large pot or pressure cooker over medium heat. Add the finely chopped onions and sauté until golden brown.
- Add the minced garlic and grated ginger to the pot, and sauté for an additional 2-3 minutes until fragrant.
- Stir in the korma curry paste, turmeric, cumin, and coriander powders. Cook for another minute.
- Add the chicken pieces to the pot and season with salt. Cook for about 5 minutes until the chicken is browned on all sides.
- Reduce the heat to low, then stir in the yogurt and heavy cream. Add ground almonds if using. Mix well to combine.
- Cover the pot and let the mixture simmer on low heat for 25-30 minutes, or until the chicken is tender and the sauce has thickened.
- Stir in the garam masala before serving.
- Garnish with fresh cilantro and serve hot.
Notes
Adjust the spice levels based on your preference. If you like it spicier, consider adding some chili powder or chopped green chilies.
Serve Chicken Korma with steamed basmati rice or naan for a complete meal.
This dish can be made ahead of time and reheats well. It tastes even better the next day!