Description
A creamy and mildly spiced chicken korma that brings the rich flavors of Indian cuisine right to your kitchen. Perfect for any occasion.
Ingredients
- 2 tbsp ghee or sunflower oil
- 1 onion, peeled and finely chopped
- 3 chicken breasts (approx. 525g / 1.1 lbs), cut into bite-sized pieces
- 2 garlic cloves, peeled and minced
- 2 tsp minced ginger
- 1 tsp ground cumin
- 1½ tsp ground coriander
- 1½ tsp garam masala
- ½ tsp mild chili powder (optional)
- ½ tsp ground turmeric
- ¼ tsp salt
- ¼ tsp white pepper
- 2 tbsp tomato purée (paste)
- ½ cup (120 ml) full-fat plain or natural yogurt
- ½ cup (120 ml) coconut cream
- 2 tbsp ground almonds
- 1 tbsp sugar
- 4 tbsp (60 ml) double (heavy) cream
- 2 tbsp freshly chopped coriander (cilantro)
- Boiled rice and/or flatbread (such as chapati or naan)
Instructions
- Heat the ghee or sunflower oil in a large frying pan over medium heat. Add the chopped onion and cook for about 5 minutes, stirring often, until softened and translucent.
- Add the chicken pieces to the pan and cook for another 5 minutes, stirring occasionally, until the chicken is sealed and lightly golden.
- Stir in the garlic, ginger, cumin, coriander, garam masala, chili powder (if using), turmeric, salt, white pepper, and tomato purée. Cook for 2 minutes, stirring well to coat the chicken evenly.
- Add the yogurt, coconut cream, ground almonds, and sugar. Stir to combine. Bring the mixture to a gentle boil, then reduce the heat and simmer for 6-8 minutes, or until the chicken is fully cooked and tender.
- Stir in the double (heavy) cream and remove from the heat.
- Spoon the korma over rice or serve alongside warm flatbread. Garnish with fresh coriander (cilantro).
Notes
Adjust spices according to preference and feel free to customize with vegetables or make it vegetarian.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Cooking on Stovetop
- Cuisine: Indian