Indulge in the rich and aromatic flavors of Chicken Korma, a classic dish from the Indian subcontinent.
This creamy and mildly spiced curry features tender chicken simmered in a luxurious sauce of yogurt, cream, and a blend of aromatic spices. Perfectly balanced with the sweetness of cashew nuts and the warmth of ginger and garlic, Chicken Korma is sure to impress with its depth of flavors and comforting texture.
Whether you’re looking to recreate a restaurant favorite or explore the delights of Indian cuisine at home, this recipe offers a straightforward method to achieve a delicious, restaurant-quality Chicken Korma. Serve it with fragrant basmati rice and warm naan bread for a complete and satisfying meal that will transport your taste buds to the heart of India.
Ingredients
- 1.4 kg chicken pieces
- 3 clove garlic
- 1/4 cup cashew nuts
- 1 ginger root
- 3 tablespoons oil
- 1 onion
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1 teaspoon coconut (grated)
- 1 1/4 teaspoons chili powder
- 1/2 cup tomato sauce
- 1/2 cup cream
- 1/2 cup yogurt
- 1 teaspoon cornstarch
- 1/4 cup water
- 3/4 cup chicken broth
Instructions
- Mince the onion and cook over medium heat in a wok until soft. Make a paste with the ginger and garlic, and add this along with the coriander, cumin, turmeric, and chili powder. Add the chicken and cook for about 5 minutes, then stir in the tomato sauce and chicken broth. Reduce the heat to a simmer and cook, stirring, for 15 minutes.
- In a blender, mix together the yogurt, cream, coconut, water, and cashew nuts until smooth. Stir this mixture into the wok and continue to heat for another 15 minutes.
- Finally, add the cornstarch and cook for another 2 minutes to thicken the sauce.
- Garnish with a few whole coriander leaves and serve with fragrant rice and naan bread.
Nutritional Information
- Per serving
- Energy: 2641 kcal / 11039 kJ
- Fat: 181 g
- Protein: 292 g
- Carbs: 35 g
