Description
This Chicken Korma recipe is a rich and creamy Indian curry featuring tender chicken pieces simmered in a fragrant blend of spices, yogurt, and cream. Perfectly balanced with aromatic garam masala and a hint of heat, this dish is ideal for a comforting family meal served with rice or naan.
Ingredients
Chicken and Marinade
- 1 ½ pounds boneless skinless chicken breasts, cut into bite sized pieces
- 1 cup plain yogurt
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp paprika
- 1 tsp garam masala
- ½ tsp chili powder (optional)
Sauce and Flavoring
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp ginger paste (or freshly grated ginger)
- ⅔ cup tomato sauce
- ½ cup heavy cream (or coconut milk)
- 1 cup chicken broth (or water)
- salt, to taste
Garnish
- fresh cilantro (optional garnish)
- slivered almonds (optional garnish)
Instructions
- Heat oil and sauté onions: In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the finely chopped onion and cook until soft and translucent, about 5 minutes.
- Add garlic and ginger: Stir in the minced garlic and ginger paste, cooking for 1 to 2 minutes until fragrant.
- Prepare the spice-yogurt mixture: In a small bowl, combine the yogurt with ground coriander, ground cumin, ground turmeric, paprika, garam masala, and optional chili powder. Mix well to form a spiced creamy marinade.
- Marinate the chicken: Add the chicken pieces to the yogurt-spice mixture and stir to coat them evenly.
- Brown the chicken: Add the marinated chicken to the skillet and cook, stirring occasionally, until all sides are browned.
- Add liquids and simmer: Pour in the tomato sauce, heavy cream (or coconut milk), and chicken broth (or water). Stir to combine thoroughly.
- Simmer the curry: Cover the skillet with a lid and let the Chicken Korma simmer gently for 20 to 25 minutes, or until the chicken is fully cooked and tender. Stir occasionally to avoid sticking.
- Season and rest: Taste the curry and season with salt to your preference. Remove from heat and let it rest for a few minutes.
- Garnish and serve: Garnish the Chicken Korma with chopped fresh cilantro and slivered almonds if desired before serving.
Notes
- You can substitute heavy cream with coconut milk for a dairy-free version.
- Add chili powder according to your heat preference or omit it for a milder curry.
- Serve with basmati rice or warm naan bread for a complete meal.
- Marinating the chicken for 30 minutes before cooking can enhance flavor and tenderness.
- Use boneless, skinless chicken thighs as an alternative for juicier meat.
