Recently I had come across a dish I had heard off but hadn’t cooked before, called Chicken Korma.
It comes originally from North India, Korma meaning “braised” in Hindi.
Basically, it is a soft spiced Curry-type, with either Meat or Vegetables braised in water and yogurt.
This dish was prepared first 400 years ago for the royal Mogul court.
I, a foreigner to India, will share this recipe with you today because it is a must try.
I am sure most of the people will love my Chicken Korma recipe with its creamy texture and unique flavor mix, a simple special treat from the East.
Chicken Korma Recipe – Serves 2
700 g Chicken breast, cubed
1 tsp Turmeric powder
1 tsp salt
7 green Cardamon pods, smashed
4 Tbs Ghee (Cleared Butter)
2 medium Onion, chopped
1 Tbs Ginger Garlic Paste
5 Garlic Cloves
1 Cinnamon stick
1 Tsp Cumin seeds
1/2 Tsp freshly grated Nutmeg
7 Almonds, grounded or flaked
1/2 handful Cashew nuts, grounded or flaked
300 ml Yogurt (low fat)
2 Tbsp freshly chopped Coriander
Start by cleaning, cutting and washing the chicken.
Put it in a pot with, very little water (to not burn), and keep it on high heat, adding the spices 1/2 tsp turmeric powder, salt and 4 of the 7 Cardamon pods, cooking it gradually for 10 mins and lowering the heat to a minimum for another 10 min cooking.
The Chicken will lose water when cooking, depending on where you bought the chicken and what quality it got.
My chicken loses a lot of liquid which is a bit annoying because the water/stock of the kitchen will be used later on again, so too much water isn’t required either for the sauce.
Once cooked, after 20 mins, take out the Chicken and reserve the water/stock.
Meanwhile, heat the ghee in a frying pan, add the onions and fry for 10-15 mins, stirring frequently, till golden.
Now add remaining turmeric Powder, Ginger garlic paste, Cinnamon stick, remaining Cardamon pods, salt, grated nutmeg, and Cumin seeds, stirring all the while so it won’t burn on.
Continue to fry the spices on medium heat, for 5 mins, then stir in the ground almonds and cashew nuts.
Take the pan from the heat and add slowly in the yogurt, stirring frequently until it is incorporated and it doesn’t curdle.
Back to the heat, add the reserved chicken stock slowly and not too much should be added, so that the sauce is of a thick consistency at the end and not liquid.
Keep the heat on medium and return the chicken to the saucepan, covering it well with the sauce.
In case you feel the sauce is getting dry, add little remaining stock or water and cook the whole dish for another 5 mins.
Pepper is added to the end (my cooking teacher’s philosophy), lemon juice sprinkled on the Chicken Korma and chopped Coriander to garnish.
The whole spices are not meant to be eaten and should be removed just before serving.
Voila, perfect easy to make, tasty Chicken Korma!
I recommend as Side dish Basmati Rice boiled.
They eat Chicken Korma in the north with Nan too. Nan is flat, white flour, egg-based bread, commonly in India served with yogurt/ curd dishes.
For the rice, clean and wash and boil with rice 1:2 water amount, and a little salt to taste, for 10 – 15 mins.
Basmati rice tends to cook faster compared to other rice types.
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