Chicken Korma Recipe
User Reviews
5.0
3 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
35 mins
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Servings
4 people
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Calories
100 kcal
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Course
Main Course, Dinner
Chicken Korma Recipe
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This well-balanced spicy chicken korma is a must-have curry when you feel a comfort dish. It is delicious to enjoy with plain white rice or flatbreads such as chapati and naan bread.
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Ingredients
- 1.5 pounds/ 700 grams boneless chicken thighs cut into small pieces
- 3 tablespoons/ 45 milliliters cooking oil
- 1.5- inch cinnamon stick
- 2 bay leaves
- 6 green cardamom pods
- 1 medium brown onion chopped
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- ½ cup/ 120 milliliters tinned chopped tomato
- ½ teaspoon Kashmiri red chili powder
- ¼ cup/ 60 milliliters single cream
- ¾ teaspoon Himalayan salt or according to taste
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Instructions
- Heat the oil in a cooking pot, then add cinnamon sticks, bay leaves, and green cardamom pods. Stir fry for about 30 seconds.
- Add the chopped onion, and stir fry until the onion is slightly golden brown.
- Put the ground coriander, ground cumin, garlic paste, ginger paste, chili powder, and salt. Stir well and cook until the spices release aroma.
- Add the tinned chopped tomatoes and cook at low heat until the oil separates from the edges. Keep checking, and try mashing the tomatoes so you get a smooth masala sauce.
- Once the sauce becomes smooth with oil separates from the edges, add the chicken pieces.
- Stir and toss around until all pieces are covered with the sauce. Cook at medium heat and stir it every now and again. Add ¼ cup of water if you want more gravy in your korma.
- When the chicken is cooked through, pour the cream in. Stir well and let it cook for about 2-3 minutes.
- Check the taste and add salt if needed. Enjoy your chicken korma with plain Basmati rice or naan bread.
Notes
- To make a tablespoon of garlic paste, you will need about 3 garlic cloves. Peel them and put them in a food blender or food chopper. Add a tablespoon of water and blend until you get a smooth paste.
- For one tablespoon of ginger paste, you need about ¾-inch ginger. Blend it with one tablespoon of water.
- You can use boneless chicken breasts or bone-in chicken pieces. If you use bone-in chicken, you must cook it longer to ensure the chicken is cooked through.
- Use any neutral cooking oil, such as rapeseed oil or sunflower oil.Replace the Himalayan salt with any salt you usually use and add it according to your taste.
- Chicken releases water, so I do not add water to this recipe. However, if you prefer your chicken korma to have more gravy, feel free to add ¼ cup of water. Please adjust the salt accordingly.
Nutrition Information
Show Details
Calories
100kcal
(5%)
Carbohydrates
9g
(3%)
Protein
10g
(20%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
0.01g
Cholesterol
40mg
(13%)
Sodium
556mg
(23%)
Potassium
311mg
(9%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
156IU
(3%)
Vitamin C
9mg
(10%)
Calcium
58mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 100 kcal
% Daily Value*
| Calories | 100kcal | 5% |
| Carbohydrates | 9g | 3% |
| Protein | 10g | 20% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 40mg | 13% |
| Sodium | 556mg | 23% |
| Potassium | 311mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 156IU | 3% |
| Vitamin C | 9mg | 10% |
| Calcium | 58mg | 6% |
| 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
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