Chicken Korma
This well-balanced spicy chicken korma is a must-have curry when you feel a comfort dish. It is delicious to enjoy with plain white rice or flatbreads such as chapati and naan bread.
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1.5 pounds/ 700 grams boneless chicken thighs (cut into small pieces)
- 3 tablespoons/ 45 milliliters cooking oil
- 1.5- inch cinnamon stick
- 2 bay leaves
- 6 green cardamom pods
- 1 medium brown onion (chopped)
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- ½ cup/ 120 milliliters tinned chopped tomato
- ½ teaspoon Kashmiri red chili powder
- ¼ cup/ 60 milliliters single cream
- ¾ teaspoon Himalayan salt (or according to taste)
Instructions
- 1
Heat the oil in a cooking pot, then add cinnamon sticks, bay leaves, and green cardamom pods. Stir fry for about 30 seconds.
- 2
Add the chopped onion, and stir fry until the onion is slightly golden brown.
- 3
Put the ground coriander, ground cumin, garlic paste, ginger paste, chili powder, and salt. Stir well and cook until the spices release aroma.
- 4
Add the tinned chopped tomatoes and cook at low heat until the oil separates from the edges. Keep checking, and try mashing the tomatoes so you get a smooth masala sauce.
- 5
Once the sauce becomes smooth with oil separates from the edges, add the chicken pieces.
- 6
Stir and toss around until all pieces are covered with the sauce. Cook at medium heat and stir it every now and again. Add ¼ cup of water if you want more gravy in your korma.
- 7
When the chicken is cooked through, pour the cream in. Stir well and let it cook for about 2-3 minutes.
- 8
Check the taste and add salt if needed. Enjoy your chicken korma with plain Basmati rice or naan bread.