Chicken Korma may be one of the most popular Indian dishes to order when eating out. At the moment, with the necessity to stay inside, we are missing Indian food and our frequent dinners in Passage Brady here in Paris. Putting together an Indian feast? Serve your Chicken Korma with Chicken Karahi and Bombay potatoes.
What is in Chicken Korma? You will need :
- Full fat Yogurt
- Garlic cloves (crushed)
- Fresh ginger (grated)
- Cashew nuts
- Ground cinnamon
- Cilantro seeds
- Turmeric
- Chicken breasts
- Onion
- Garam masala
- Curry powder
- Cumin powder
- Hot chili
- Cashew nuts
- Coconut milk
- Fresh cilantro
- Rice cooked
- Salt
- Black pepper
- Olive oil
The word korma refers to the thick and creamy sauce made by combining yogurt, coconut milk and cashews. In India, you can find vegetarian korma, chicken korma and mutton korma. There are different varieties of korma based on where you go in India. Korma is typically a mild curry but in some parts of India you will find spicier korma dishes. In Southern India, there is a korma variation that is tomato based and spicy.
Traditionally, korma has been cooked in a chulha (a mud stove fuelled by wood), make you can make an easy version at home that will be absolutely delicious too.
How to make Chicken Korma step by step :
Step 1 – Blend the yogurt with the garlic, ginger, cashew nuts, cinnamon, cilantro seeds and turmeric to make a paste. Step 2 – Cut the chicken into small pieces, about an inch thick. Step 3 – Put the chicken in a bowl, add the yogurt paste, mix and put in the fridge for an hour. Step 4 – Remove from the fridge. Step 5 – Heat a tablespoon of olive oil in a frying pan or in a wok.
Add the onion and cook for 3 minutes. Add a pinch of salt and the rest of the spices and cook for a minute. Step 6 – Add the chicken with the paste and cook for 5 minutes. Step 7 – Add the cashew nuts and cook for a minute.
Step 8 – Add the coconut milk and let simmer for 30 minutes to reduce.
Step 9 – Add the fresh cilantro and black pepper ground. Serve with rice.
Make this Chicken Korma your own by mixing things up a little :
- Add some heat! You could absolutely add some spicy pepper to add a little heat to this otherwise mild Indian curry.
- Serve with a delicious Indian bread. One of our absolute favorites is Aloo Paratha (Indian Potato Stuffed Flatbread).
FAQs
Where did Chicken Korma originate?
Korma is an Indian dish. It seems the word “korma” comes from the Persian Koresh, a mild stew made with ghee.
Can Chicken Korma be reheated?
Yes, absolutely! It may actually be even more delicious reheated the next day. You decide.
Can you freeze Chicken Korma?
Yes.
Does Chicken Korma contain dairy?
Yes. This recipe uses yogurt so it does contain dairy.
Is Chicken Korma spicy?
Traditionally, this curry is quite mild, but in some parts of Indian, particularly in Southern India, the curry can be quite spicy.
More Indian Recipes :
- Vegetable Tikka Masala
- Chicken Karahi
- Bombay Potatoes
- Easy Aloo Gobi
- Cucumber and Tomato Raita
- Broccoli Curry
- Garlic Ginger Paste
Easy Chicken Korma Recipe
Enjoy this tasty Indian dinner recipe!
If you love this recipe, please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
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Easy Chicken Korma Recipe
- Total Time: 38 minute
- Yield: For 3
Description
Chicken Korma may be one of the most popular Indian dishes to order when eating out. Did you know that you can easily make it at home? Yogurt, garlic, ginger, cashew nuts, turmeric, curry, garam masala and cumin come together to make this delicious, fragrant, Indian curry!
Ingredients
- 1/2 cup of yogurt
- 2 cloves of garlic (crushed)
- 1 inch of fresh ginger (grated)
- 1/4 cup of cashew nuts
- 1/4 tsp of cinnamon
- 1/4 tsp of cilantro seeds
- 1 tsp of turmeric
- 1 lb of chicken breasts
- 1 onion (chopped)
- 1 tsp of garam masala
- 1 tsp of curry powder
- 1/2 tsp of cumin powder
- 1/4 tsp of hot chili
- 1/4 cup of cashew nuts
- 1 cup of coconut milk
- 1/4 cup of fresh cilantro
- Rice (to serve)
- Salt and black pepper to taste
- Olive oil
Instructions
- Blend the yogurt with the garlic, ginger, cashew nuts, cinnamon, cilantro seeds and turmeric to make a paste.
- Cut the chicken into small pieces, about an inch thick.
- Put the chicken in a bowl, add the yogurt paste, mix and put in the fridge for an hour.
- Remove from the fridge.
- Heat a tablespoon of olive oil in a frying pan or in a wok.
- Add the onion and cook for 3 minutes.
- Add a pinch of salt and the rest of the spices and cook for a minute.
- Add the chicken with the paste and cook for 5 minutes.
- Add the cashew nuts and cook for a minute.
- Add the coconut milk and let simmer for 30 minutes to reduce.
- Add the fresh cilantro and ground black pepper.
- Serve with rice.
- Prep Time: 1h20mins
- Cook Time: 40 mins
- Category: Dinner
- Cuisine: Indian
First published April 12, 2020. Last updated April 2, 2021 with more information, additional tips, and better readability.
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