Chicken Korma

Chicken korma is a rich and creamy Indian curry made with chicken, yogurt, spices, and nuts. It is characterized by its mild flavor and velvety creamy texture. Chicken korma is a popular dish in India and is often served with rice or naan bread!

Ingreadient

• 1 ½ pounds boneless skinless chicken breasts (cut into bite sized pieces)
• 2 tbsp olive oil
• 1 large onion (finely chopped)
• 3 cloves garlic (minced)
• 1 tbsp ginger paste (or freshly grated ginger)
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1 tsp paprika
• 1 tsp garam masala
• ½ tsp chili powder (optional)
• 1 cup plain yogurt
• ½ cup heavy cream (or coconut milk)
• ⅔ cup tomato sauce
• 1 cup chicken broth (or water)
• salt (to taste)
• fresh cilantro (optional garnish)
• slivered almonds (optional garnish)

Step by step

1. First, in a large skillet or Dutch oven, heat the olive oil over medium heat.
2. Add the chopped onion and sauté until it becomes soft and translucent, about 5 minutes.
3. Add the minced garlic and ginger paste (or grated ginger) to the skillet. Cook for another 1 to 2 minutes until fragrant.
4. In a small bowl, combine the yogurt, ground coriander, ground cumin, ground turmeric, paprika, garam masala, and chili powder (if using). Stir well to create a spice mixture.
5. Add the chicken to the creamy spice mixture. Stir together.
6. Add the chicken pieces to the skillet and cook until they are browned on all sides.
7. Pour in the tomato sauce, heavy cream or coconut milk and chicken broth or water. Stir to combine everything together.
8. Cover the skillet and simmer the Chicken Korma for about 20 to 25 minutes, or until the chicken is cooked through and tender. Stir occasionally to prevent sticking.
9. Taste the curry and season with salt according to your preference.
10. Remove the skillet from the heat and let the curry rest for a few minutes.
11. Finally, garnish the Chicken Korma with chopped fresh cilantro and slivered almonds if desired.