Description
This Indian Chicken Korma recipe offers a rich, creamy, and flavorful curry combining marinated chicken cooked with a blend of aromatic spices, yogurt, coconut milk, and ground almonds. Perfectly simmered to tender perfection, this dish makes a delightful main course to serve with steamed basmati rice or naan.
Ingredients
Scale
Chicken Marinade
- 3 pounds boneless, skinless chicken breasts
- 2 teaspoons vegetable oil
- 2 teaspoons garam masala
- 2 teaspoons curry powder
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Cooking Ingredients
- 3 tablespoons vegetable oil, divided
- 3/4 cup water, divided
- 2 white onions, peeled and cut into quarters
- 1/2 cup raw almonds, ground
- 6 cloves garlic, minced
- 1 1/2 cups plain low-fat yogurt
- 4 teaspoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon ground coriander seed
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cardamom
- 1/8 teaspoon freshly grated nutmeg
- 3 large tomatoes, diced small
- 1 cup unsweetened canned coconut milk
- 1/2 of a small red chili, de-seeded and minced
- 1 tablespoon freshly grated ginger root
- 1 tablespoon brown sugar, packed
- 1/4 cup chopped cilantro
Instructions
- Marinate Chicken: Combine chicken breasts with 2 teaspoons vegetable oil, 2 teaspoons garam masala, 2 teaspoons curry powder, 1/2 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Mix thoroughly and let marinate for at least 2 hours or overnight for the best flavor infusion.
- Cook Chicken: Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat. Add the marinated chicken and cook for 5-6 minutes per side until fully cooked through and browned. Remove from the skillet and set aside.
- Sauté Onions and Prepare Puree: In the same skillet, add 1 tablespoon vegetable oil and 1/4 cup water, then sauté the quartered white onions until translucent. Add the ground almonds and minced garlic, cooking for another minute. Transfer this mixture to a blender along with 1 1/4 cups of water (remaining water) and the plain low-fat yogurt; blend until smooth to create an onion-yogurt puree.
- Toast Spices and Combine: Return the skillet to heat and add the remaining 1 tablespoon of vegetable oil. Add curry powder, ground turmeric, garam masala, salt, black pepper, coriander seed, cinnamon, ground cumin, cardamom, and freshly grated nutmeg. Toast the spices for about 1 minute to release their aromas. Stir in the prepared onion-yogurt puree and cook for 2-3 minutes, stirring occasionally, until the mixture darkens slightly.
- Add Tomatoes and Simmer: Stir in diced tomatoes, canned coconut milk, minced red chili, freshly grated ginger root, and brown sugar. Bring the sauce to a simmer and cook gently for 30 minutes, allowing the flavors to meld and the sauce to thicken.
- Finish Cooking with Chicken: Add the previously cooked chicken breasts back into the sauce. Continue to simmer together for 15 minutes to allow the chicken to absorb the spices and for the sauce to fully develop its richness.
- Serve: Spoon the chicken korma onto plates and garnish with chopped cilantro. Serve hot with steamed basmati rice and/or warm naan bread for a complete meal.
Notes
- Marinating the chicken overnight greatly enhances the flavor and tenderness of the dish.
- Use raw almonds for grinding to achieve a richer, creamier texture.
- If you prefer a thicker sauce, simmer a bit longer until desired consistency is reached.
- Adjust chili quantity to modify the spice level according to your preference.
- Leftovers store well in the refrigerator for up to 3 days and taste even better the next day as flavors deepen.
