Teresa's Recipes
Indian Chicken Korma
Indulge in the rich and creamy delight of Indian Chicken Korma, a beloved dish that captures the essence of Indian culinary tradition. This sumptuous dish features tender chicken simmered in a luscious cashew-based sauce infused with aromatic spices like garam masala and turmeric. The harmonious blend of flavors creates a comforting meal that is perfect for special occasions or a cozy family dinner. Traditionally, Korma has its roots in the Mughal era, where it was a royal dish served to aristocrats, making it a symbol of opulence and flavor. Serve it hot with steamed basmati rice or buttery naan for an unforgettable experience.
Ingredients
- 1/4 cup, chopped (for garnish) Fresh cilantro
- 3 tablespoons Vegetable oil
- 1 teaspoon (or to taste) Salt
- 1 teaspoon (adjust for spice preference) Red chili powder
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 1/2 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 1 medium, pureed Tomato
- 1 cup, plain Yogurt
- 1/2 cup, soaked in water for 30 minutes Cashews
- 1 tablespoon, grated Ginger
- 4 cloves, minced Garlic
- 1 large, finely chopped Onion
- 1.5 pounds, boneless and skinless, cut into bite-sized pieces Chicken
Dietary Notes
- Servings: 4
- Dish Type: Main
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 450
- Fat: 30g
- Carbs: 20g
- Protein: 30g
- Sodium: 600mg
- Sugar: 4g
Instructions
- Begin by soaking the cashews in water for at least 30 minutes. This will soften them for a smoother blend.
- In a blender, combine the soaked cashews and yogurt. Blend until the mixture is smooth and creamy. Set aside.
- Heat vegetable oil in a large pan over medium heat. Add the finely chopped onions and sauté until they turn golden brown, stirring occasionally to avoid burning.
- Add the minced garlic and grated ginger to the pan. Cook for an additional 2 minutes until fragrant.
- Introduce the chicken pieces to the pan, cooking until they are lightly browned on all sides, about 5-7 minutes.
- Stir in the tomato puree along with garam masala, turmeric powder, coriander powder, cumin powder, red chili powder, and salt. Mix well to coat the chicken evenly with the spices.
- Cover the pan and let the chicken simmer in the spices for about 10 minutes, or until the chicken is fully cooked through.
- Pour in the cashew-yogurt mixture and stir well to combine. Allow the korma to simmer for another 5 minutes, enabling the flavors to meld beautifully.
- Remove from heat, garnish with fresh cilantro, and serve hot with steamed basmati rice or naan bread.
Tips
- For a vegan version, substitute chicken with tofu or chickpeas and use coconut yogurt.
- Adjust the level of red chili powder according to your spice preference.
- This korma can also be made ahead of time and tastes even better the next day as the flavors develop.