Chicken Korma
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...
- Prep time
- 10 min
- Cook time
- 38 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
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.
- 2
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.
- 3
Finally, add the cornstarch and cook for another 2 minutes to thicken the sauce.
- 4
Garnish with a few whole coriander leaves and serve with fragrant rice and naan bread.