Easy Chicken Korma Recipe
Recipe Overview
Overview
This Chicken Korma recipe is a delightful introduction to Indian cuisine, showcasing the rich flavors and creamy textures that make this dish a favorite. The use of tender chicken, sautéed onions, and a blend of spices creates a fragrant base that is both comforting and satisfying. One of the standout features of this recipe is its simplicity; everything comes together in one pan, making it perfect for busy weeknights or when you want to impress guests without spending hours in the kitchen.
The addition of Greek yogurt not only enhances the creaminess of the sauce but also adds a tangy flavor that balances the spices beautifully. Coconut cream further enriches the dish, providing a luscious texture that coats the chicken perfectly. The optional ground almonds add a nice touch, giving the sauce a bit of body and nuttiness.
Serving this Korma over fluffy white rice is a must, as it allows the sauce to soak into the grains, creating a deliciously satisfying meal. Garnishing with fresh cilantro adds a pop of color and freshness, elevating the dish even further. This recipe is not just about the food; it’s about the experience of cooking and sharing a meal that brings people together.
Whether you’re a seasoned cook or just starting out, this Chicken Korma is approachable and rewarding. It’s a dish that invites experimentation, so feel free to adjust the spices to suit your taste. I can’t wait for you to try it and enjoy the wonderful flavors of this Indian classic!
Recipe Details
Steps & Tips
Cut 1 and 1/2 lbs of chicken breast or thighs into small bite-sized pieces.
Chop one large yellow onion finely.
Tip: Chop onions finely to reduce tears while cutting.
Set a large non-stick skillet over medium heat and add 2 tablespoons of oil.
Add the chopped onions and sauté until softened and golden, about 5 minutes.
Add the chicken to the skillet and sauté until no longer pink on the outside.
Add minced garlic and ginger to the skillet.
Add garam masala, cumin, ground coriander, chili powder, turmeric, salt, and black pepper.
Squeeze in tomato paste from a tube or jar.
Cook for another 2 minutes, stirring frequently until the chicken is coated and fragrant.
Add Greek yogurt and coconut cream, then stir in ground almonds and a little sugar.
Tip: Add a little sugar to balance the sauce.
Bring the mixture to a boil.
Reduce heat to a simmer and cook for 8 to 10 minutes until chicken is fully cooked.
Stir in heavy whipping cream and bring back to a simmer.
Taste and season with more salt and pepper as needed.
Take the skillet off the heat.
Chop fresh cilantro for garnish.
Start serving with a base of white rice.
Place the chicken over the rice to absorb the sauce.
Garnish with chopped cilantro.
Tip: Use chicken thighs or tenderloins for a more tender and juicy dish.
Tip: Serve with naan or pita bread for a versatile meal.
Tip: Do not skip adding cilantro for freshness.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Cream
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Garam masala is a blend of spices commonly used in Indian cuisine, adding warmth and depth to dishes.
- •Greek yogurt can be used as a healthier alternative to cream in many recipes, providing creaminess without excess fat.
- •Coconut cream adds a rich, tropical flavor to curries and can be adjusted for thickness based on preference.
- •Cilantro stems are often overlooked but add significant flavor to dishes when chopped and included.
