Chicken Korma
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
55 mins
-
Servings
6
-
Calories
539 kcal
-
Course
Main Course
-
Cuisine
Indian
Chicken Korma
Report
Rich and creamy, a decadent and luxurious and ancient curry from India’s north, Chicken Korma is a fragrant and flavourful extravaganza. A mild combination of juicy chicken, nuts, yoghurt and spices.
Share:
Ingredients
Curry Paste
- ½ tsp ground cardamom
- ½ tsp ground clove
- ½ tsp black pepper
- ¼ tsp nutmeg
- 2 tbsp ground coriander
- 1 tsp garam masala
- 2 tbsp almond flour (almond meal)
- 1 tsp salt
Onion Paste
- 2 onions (peeled & chopped)
- 2 inch ginger (5cm) (chopped)
- 10 garlic cloves (peeled)
Other ingredients
- 4 tbsp vegetable oil
- 2.2 lb chicken thighs (skinless & boneless, cut into large chunks)
- 2 cups natural yoghurt (plain)
- 2 bay leaves
- 1 cinnamon stick
Instructions
To make the curry paste
- Mix all the curry paste ground spices together with 1/3 cup water and set aside
To make the onion paste
- Using a food processor or stick blender, blend the onion, garlic and ginger together into a smooth paste. Set aside.
Making the curry
- Heat a large pan over a moderate heat until hot. Add the oil and when melted add the onion paste, bay leaves and cinnamon stick. Fry for 4-5 minutes until the paste has browned slightly. Don’t let it stick too much, so add a little water at a time if it does.
- Reduce the heat to low and add the curry paste. Stir-fry for 1-2 minutes to cook out the spices before adding the chicken pieces.
- Turn up the heat to medium and stir well to combine and coat all the chicken. Let this cook for 3-4 minutes until the pan is hot again.
- Add the yoghurt and about 2 cups water and stir well. Let this come to a boil then reduce the heat to low and simmer, uncovered for 30 minutes.Remove the lid and cook for a further 10-15 minutes to reduce the sauce until rich and creamy.
Notes
- Alt Cooking Methods
- Serving suggestions
- Storage
- I use pre-ground spices to save time, but you can also use whole spices. To make the powder, dry toast the whole spices (same volume) in a small pan and then grind into a fine powder using a spice grinder or pestle & mortar.
- I like to serve chicken korma with some kind of Indian Bread or on a bed of fluffy basmati rice.
- I often garnish this curry with lots of toppings that can include; toasted almonds, pistachio, pomegranate seeds, cilantro or mint, radishes, rehydrated sultanas and often a drizzle of whipping/double cream. And one time I garnished with edible gold leaf!
- At the suggestion of one reader, I tried a few drops of Kewra water (a pandanus plant extraction) which is common in Mughali cuisine, which was a revelation of fragrance. You can also use rosewater.
- Fridge storage - Make the curry in advance and keep refrigerated for a day to see amazing taste enhancement. Leftovers will stay good in an airtight container in the fridge for 4-5 days.
- Freezer storage - Portion up into airtight containers and freeze for 3+ months. Cook from frozen in the microwave, stirring frequently until piping hot throughout. Alternatively, defrost thoroughly and heat in a pan until piping hot.
Nutrition Information
Show Details
Calories
539kcal
(27%)
Carbohydrates
12g
(4%)
Protein
31g
(62%)
Fat
41g
(63%)
Saturated Fat
17g
(85%)
Cholesterol
174mg
(58%)
Sodium
557mg
(23%)
Potassium
572mg
(16%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
211IU
(4%)
Vitamin C
5mg
(6%)
Calcium
152mg
(15%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 539 kcal
% Daily Value*
| Calories | 539kcal | 27% |
| Carbohydrates | 12g | 4% |
| Protein | 31g | 62% |
| Fat | 41g | 63% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 174mg | 58% |
| Sodium | 557mg | 23% |
| Potassium | 572mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 211IU | 4% |
| Vitamin C | 5mg | 6% |
| Calcium | 152mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
