Chicken Korma Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Marinating Time
1 hr
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Total Time
40 mins
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Servings
4
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Calories
671 kcal
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Course
Main Course
Chicken Korma Recipe
Description
This recipe involves marinating chopped chicken breast or thighs in a paste made from blended cashews, optional tomato paste, garlic, ginger, and a complex mixture of spices including garam masala, red pepper flakes, paprika, turmeric, coriander, cardamom, cumin, and cinnamon, combined with plain yogurt. Marinating enhances depth of flavor and tenderizes the meat.
Cooking begins by softening chopped onion and chili peppers in olive oil, then adding the marinated chicken and chicken stock. The mixture simmers to blend flavors and cook the chicken through. Adding heavy cream or coconut milk at the end enriches the sauce, giving it a silky texture and mellow finish. The recipe offers a spicy yet mild balance adaptable to personal heat preferences.
Chicken Korma comfortably serves as a main dish paired with rice or flatbreads. The creamy sauce with nutty undertones pairs well with simple sides to balance its richness. Garnishing with fresh cilantro brightens the presentation.
Notes mention that the dish can be made more or less spicy by adjusting chili peppers or flakes. Marinating time can be extended overnight for deeper flavor development.
Ingredients
FOR THE SAUCE/MARINADE
- 2 pounds chicken breast or thighs, chopped into bite sized pieces, boneless
- ½ cup cashews lightly chopped (or use almonds)
- 3 tablespoons tomato paste (optional)
- 4 cloves garlic chopped
- 1 tablespoon ginger fresh, minced
- 1 tablespoon garam masala
- 1 teaspoon red pepper flakes
- 1 teaspoon paprika
- 1 teaspoon Turmeric
- 1 teaspoon ground coriander
- ½ teaspoon ground cardamom
- ½ teaspoon cumin
- ½ teaspoon cinnamon
- salt to taste
- black pepper to taste
- 1 cup PLAIN yogurt Greek yogurt is great
FOR THE CHICKEN KORMA
- 1 tablespoon olive oil
- 2-3 chili peppers chopped - I used serrano peppers, spicy
- 1 onion chopped, medium
- ½ cup chicken stock or more as needed, to simmer
- 1 cup heavy cream or use coconut milk
FOR SERVING: fresh chopped herbs, spicy red chili flakes, and cashews
Instructions
- Add the chopped chicken to a large bowl and set aside.
- Add the cashew nuts to a food processor and pulse to break them up. Add the tomato paste, garlic, ginger, and seasonings. Add salt and pepper to taste and pulse to form a thick paste. If it is too thick, add a couple tablespoons of water to thin it just slightly.
- Mix the paste in a small bowl with the yogurt.
- Spoon the marinade over the chopped chicken and mix well. Cover and refrigerate at least 1 hour to let the flavors develop. You can leave it overnight to develop even more flavor.
- When you’re ready to cook, heat the oil in a large pan.
- Add the peppers and onion and cook them down for 5 minutes to soften.
- Add the chicken with all of the marinade (Korma sauce) along with the chicken stock. Stir and cook for 15 minutes, stirring here and there.
- Stir in the heavy cream or coconut milk and simmer for 10 more minutes. You can simmer longer if you’d like to let the flavors develop more.
- Garnish with fresh chopped herbs, spicy red chili flakes, and cashews to serve.
Notes
- The recipe is mild in heat but flavorful; increase chili peppers or flakes to add spice.
- Marinate the chicken at least one hour or overnight for best flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 671 kcal
% Daily Value*
| Calories | 671kcal | 34% |
| Carbohydrates | 18g | 6% |
| Protein | 56g | 112% |
| Fat | 41g | 63% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 235mg | 78% |
| Sodium | 464mg | 19% |
| Potassium | 1324mg | 28% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 1600IU | 32% |
| Vitamin C | 12.6mg | 14% |
| Calcium | 146mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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