Chicken korma recipe ingredients (6 servings)
Chicken marinade
- 1 ¼ boneless skinless chicken breasts
- 2 tsp extra virgin olive oil
- 1 tsp coriander powder
- ½ tsp chilly powder
- 2 tsp garam masala
- ½ tsp salt
- ½ tsp freshly ground black pepper
For the korma
- 3 tbsp extra virgin olive oil
- ¾ cup water, divided into ¼ cup and ½ cup
- 2 onions, peeled and cut into quarters
- ½ cup ground almonds
- 6 minced garlic cloves
- 1 ½ cups low-fat yogurt,
- 1 tsp ground turmeric
- 1 tsp garam masala
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp coriander powder
- 1 tsp chilly powder
- ½ tsp ground coriander seeds
- ½ tsp cinnamon
- ½ tsp cumin
- ¼ tsp ground cardamom
- ⅛ tsp freshly grated nutmeg
- 3 large tomatoes (3 cups), diced
- 1 cup unsweetened canned coconut milk
- ½ of a small red chilly, de-seeded and minced
- 1 tbsp freshly grated ginger root
- 1 tbsp brown sugar (packed).
- Coriander leaves for garnishing
Preparation guide
- Marinate the chicken for at least two hours or overnight.
Heat a pan over medium-high and cook the chicken for 5-6 minutes per side. - Set aside the chicken onto a cutting board and cover with foil, while you make the sauce.
- To make the korma, heat 1 tbsp olive oil in a large skillet.
- Add onions and ¼ cup water and saute.
- Stir in the ground almonds and garlic. Cook for a while, remove from heat and cool.
- Make a puree of the cooled onion-almond mixture with yoghurt until smooth.
- In the same pan, heat remaining olive oil over medium heat. Once the oil is shimmering, add the spices and powders.
- Now add the tomatoes, coconut milk, red chilly powder, ginger, and brown sugar and stir well.
- Cut the cooked chicken into bite-sized pieces and add.
- Reduce the heat to low and simmer for 30 minutes.
- Now add in the almond-curd pureed mixture and remove from heat. Garnish with chopped coriander leaves.
Health benefits. Yogurt aids digestion and gut health, prevents constipation.
Also check:
