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.
Servings: 4 people
Equipment
- Cooking pot with lid
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.
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
Calories: 100kcal | Carbohydrates: 9g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 40mg | Sodium: 556mg | Potassium: 311mg | Fiber: 2g | Sugar: 2g | Vitamin A: 156IU | Vitamin C: 9mg | Calcium: 58mg | Iron: 2mg
Disclaimer
Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.