Cooked - Chicken Korma

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Chicken Korma

4.0

2 tbsp ghee or sunflower oil

1 onion (peeled and finely chopped)

3 chicken breasts ((approx. 525g/1.1lbs), chopped into bite-size chunks)

2 cloves garlic (peeled and minced)

2 tsp minced ginger

1 tsp ground cumin

1 ½ tsp ground coriander

1 ½ tsp garam masala

½ tsp mild chilli powder ((this is to add a tiny bit of warmth, but you can leave it out if you prefer no heat at all).)

½ tsp turmeric

¼ tsp salt

¼ tsp white pepper

2 tbsp tomato puree (paste for US)

120 ml (½ cup) full-fat plain/natural yogurt

120 ml (½ cup) coconut cream (*see note)

2 tbsp ground almonds

1 tbsp sugar

60 ml (4 tbsp) double (heavy) cream

2 tbsp freshly chopped coriander (cilantro)

Boiled rice and/or chapati

Heat the ghee in a large frying pan over a medium heat, until hot.
Add the onion and cook for 5 minutes, stirring often, until softened.
Add the chicken breasts and cook for 5 minutes, stirring occasionally, until the chicken is sealed.
Add the minced garlic, minced ginger, cumin, ground coriander, garam masala, chilli powder, turmeric, salt, white pepper, and tomato puree.
Cook for 2 minutes, stirring, until the chicken is coated.
Add the yogurt, coconut cream, ground almonds, and sugar.
Stir everything together, bring to a gentle boil, then simmer for 6-8 minutes, until the chicken is cooked through.
Stir in the double (heavy) cream and turn off the heat.
Serve the korma topped with fresh coriander (cilantro).
Serve with rice and/or chapati.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍛Curry

Cuisine🇮🇳Indian

Occasions🍽️Dinner Party🎉Special Occasion

Season🔁Year-round

DifficultyMedium ⏰ 45m

Created 94 weeks ago

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