Teresa's Recipes
Chicken Korma
Indulge in the rich and aromatic flavors of Chicken Korma, a beloved dish from the Indian subcontinent that has roots in Mughal cuisine. This creamy, spiced curry features tender chicken simmered in a luxurious sauce made from yogurt, cashews, and a medley of fragrant spices. Perfectly balanced, Chicken Korma is a feast for the senses, offering a delightful harmony of heat and sweetness, making it an ideal choice for special occasions or a comforting family dinner.
Ingredients
- 1/4 cup, chopped (for garnish) Fresh cilantro
- 3 tablespoons Vegetable oil
- 1 teaspoon, or to taste Salt
- 4, crushed Cardamom pods
- 1, about 2 inches Cinnamon stick
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 1/2 teaspoon Turmeric powder
- 1 tablespoon Garam masala
- 1/2 cup, soaked in warm water for 30 minutes Cashews
- 1 cup Plain yogurt
- 1 tablespoon, grated Fresh ginger
- 4, minced Garlic cloves
- 1 large, roughly chopped Onion
- 1.5 pounds, cut into bite-sized pieces Chicken thighs or breasts
Dietary Notes
- Servings: 4-6
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Calories: 450
- Fat: 25g
- Carbs: 25g
- Protein: 30g
- Sodium: 600mg
- Sugar: 5g
Instructions
- Start by soaking the cashews in warm water for about 30 minutes to soften them. This will help create a creamy sauce.
- In a blender, combine the soaked cashews, chopped onions, minced garlic, grated ginger, and yogurt. Blend until you achieve a smooth and creamy mixture.
- Heat the vegetable oil in a large pan over medium heat. Add the crushed cardamom pods and cinnamon stick, cooking for about a minute until fragrant.
- Add the chicken pieces to the pan and brown them on all sides. Once browned, remove the chicken from the pan and set it aside.
- In the same pan, add the blended onion mixture. Cook for 5-6 minutes, stirring occasionally, until the raw smell disappears and the mixture thickens.
- Stir in the garam masala, turmeric, cumin, coriander, and salt. Mix well to combine the spices with the sauce.
- Return the browned chicken to the pan, ensuring it is well coated with the sauce. Reduce the heat to low, cover, and cook for another 10 minutes, or until the chicken is cooked through and tender.
- Before serving, remove the cinnamon stick and adjust seasoning if needed. Garnish with fresh cilantro and serve hot with steamed basmati rice or warm naan bread.
Tips
- For extra creaminess, you can add a splash of coconut milk to the sauce.
- Feel free to add vegetables like peas or bell peppers for added nutrition.
- Serve with a side of cucumber raita to balance the spices and add a refreshing element.