CHICKEN KORMA
It’s hard to believe the depth of flavor this dish has given it’s unassuming color. Korma (not a curry!) is an earthy gravy, made from a base of cream (coconut is used in the recipe), nuts, and yogurt. I usually serve this with rice, paratha, or as the filling inside of a warm flour tortilla.
Servings: 6 Total Active Time: 1 hour
RECIPE
Finely mince the 1 inch of ginger and 8 garlic cloves. Combine with 4 tbsp yogurt, 1 tsp garam masala, 1 tsp chilli powder, 1/2 tsp ground turmeric, and 1/2 tsp salt.
Cut the chicken into 1-inch cubes and add to the marinade. Mix well and keep aside for at least 1 hour, up to 24 hours.
Thinly slice the red onion. Heat a large heavy-bottomed pan over medium-high heat. Once hot, add the 2 tbsp oil and the sliced onion. Sautee until golden brown (15-20 minutes).
Add the 15 cashews to the pan and turn off the heat. Once the mixture has cooled slightly, add everything to a blender along with the ½ cup of yogurt. Blend until smooth.
Finely slice the 2-3 green chillies. In the same pan used earlier, heat the ghee (or oil) over medium-high heat, and add the chillies, 2 bay leaves, 4 cloves, 1 cinnamon stick, and 3 green cardamom pods. Sautee for 30 seconds until the spices darken and start to expand (watch them closely to prevent them from burning).
Add the marinated chicken and cook for 5-10 minutes, stirring every few minutes to prevent sticking.
7. Add the blended onion mixture, ¾ cup coconut milk,1 tsp chili powder, and 2 tsp salt. Mix well and saute until the mixture comes to a simmer.
8. Add 1/2 cup of water, and 3 tsp garam masala. Lower the heat to medium-low, cover, and let cook for 15 minutes.
9. Remove the lid, taste, and adjust for salt. Turn off the heat, and add the ½ cup chopped cilantro leaves. Mix and serve.
NOTES:
This recipe is extremely adaptable! If you don’t have certain ingredients, feel free to omit or swap them out with something similar.
The Korma tastes even better the next day, so is perfect as a make-ahead meal.
Chicken Korma
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 4 tbsp yogurt
- 1 inch ginger, peeled
- 8 garlic cloves
- 1 tsp garam masala
- 1 tsp chilli powder
- 1/2 tsp ground turmeric
- 1/2 tsp salt
- 1 red onion
- 2 tbsp ghee, or sub more oil
- 2 tbsp oil (preferably coconut, or anything neutral)
- 15 raw cashews
- 1/2 cup yogurt
- 2 bay leaves
- 4 cloves
- 1 cinnamon stick
- 3 green cardamom pods
- 2-3 green chilies
- ¾ cup coconut milk
- 1 tsp chili powder
- 2 tsp salt, or to taste
- 3 tsp garam masala
- 1/2 cup cilantro leaves, roughly chopped
Instructions
- Finely mince the 1 inch of ginger and 8 garlic cloves. Combine with 4 tbsp yogurt, 1 tsp garam masala, 1 tsp chilli powder, 1/2 tsp ground turmeric, and 1/2 tsp salt.
- Cut the chicken into 1-inch cubes and add to the marinade. Mix well and keep aside for at least 1 hour, up to 24 hours.
- Thinly slice the red onion. Heat a large heavy-bottomed pan over medium-high heat. Once hot, add the 2 tbsp oil and the sliced onion. Sautee until golden brown (15-20 minutes).
- Add the 15 cashews to the pan and turn off the heat. Once the mixture has cooled slightly, add everything to a blender along with the ½ cup of yogurt. Blend until smooth.
- Finely slice the 2-3 green chillies. In the same pan used earlier, heat the ghee (or oil) over medium-high heat, and add the chillies, 2 bay leaves, 4 cloves, 1 cinnamon stick, and 3 green cardamom pods. Sautee for 30 seconds until the spices darken and start to expand (watch them closely to prevent them from burning).
- Add the marinated chicken and cook for 5-10 minutes, stirring every few minutes to prevent sticking.
- Add the blended onion mixture, ¾ cup coconut milk,1 tsp chili powder, and 2 tsp salt. Mix well and saute until the mixture comes to a simmer.
- Add 1/2 cup of water and 3 tsp garam masala. Lower the heat to medium-low, cover, and let cook for 15 minutes.
- Remove the lid, turn off the heat, and add the ½ cup chopped cilantro leaves. Mix and serve.