Chicken Korma
A rich and creamy Indian dish featuring tender chicken in a mildly spiced sauce, perfect for special occasions or weeknight dinners.
Equipment
- Large Frying Pan
- Mixing Bowls:
Ingredients
- ½ cup yogurt for marinade
- 2 cloves garlic (crushed)
- 2 tsp. crushed ginger
- 2 Tbsp. tomato paste
- 500 g boneless skinless chicken thighs (diced)
- 1 Tbsp. butter for the sauce
- 1 brown onion (thinly sliced)
- 1 tsp. ground cumin
- 1 tsp. ground turmeric
- 1 tsp. garam masala
- ½ cup cream for the sauce
- ½ cup chicken stock for the sauce
- 1 tsp. sugar
- ¼ cup ground almonds
- To serve: Steamed rice, Roti, Fresh coriander
Instructions
- In a medium bowl, combine yogurt, crushed garlic, crushed ginger, and tomato paste. Add diced chicken and coat well. Cover and marinate for at least 30 minutes, or overnight for best results.
- Heat a large frying pan over medium heat. Add butter and sliced onion; sauté until soft and golden (about 5 minutes).
- Add ground cumin, turmeric, and garam masala. Fry for a few minutes until fragrant, being careful not to burn the spices.
- Add marinated chicken to the pan. Cook for about 5 minutes, stirring occasionally, until the chicken begins to brown.
- Pour in cream, chicken stock, sugar, and ground almonds. Stir well and bring to a gentle simmer, cooking for 10-15 minutes until the chicken is fully cooked and the sauce thickens.
- Check that the chicken is cooked through, then taste the sauce and adjust seasoning if necessary.
- Serve the Chicken Korma in a shallow bowl, garnished with fresh coriander, alongside steamed rice or roti.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.