0 from 3 votes
Chicken Korma Recipe
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.
Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 4 people
Calories: 100 kcal
Course:
Main Course , Dinner
Cuisine:
Indian , Pakistani
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
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.
Cup of Yum
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
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
% 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.