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Authentic Indian Chicken Korma Curry
This Authentic Indian Chicken Korma Curry is truly a treat for the senses. Tender pieces of chicken are simmered in a rich and creamy sauce, infused with an aromatic blend of spices and enriched with coconut milk, yogurt, and a cashew paste. The result is a dish that's both comforting and exotic, perfect for a special dinner or a casual meal.
Ingredients
- Fresh cilantro
- handful, finely chopped for garnish
- Vegetable oil
- 2 tablespoons
- Salt
- 1 teaspoon or to taste
- Red chili powder
- 1 teaspoon
- Garam masala
- 1 tablespoon
- Cumin powder
- 1 teaspoon
- Coriander powder
- 1 teaspoon
- Turmeric powder
- 1/2 teaspoon
- Ground almonds
- 2 tablespoons
- Cashews
- 1/2 cup, soaked in water
- Yogurt
- 1/2 cup
- Coconut milk
- 1 cup
- Tomato
- 1 large, finely chopped
- Ginger
- 1 inch, grated
- Garlic
- 3 cloves, minced
- Onion
- 1 large, finely chopped
- Chicken
- 500 grams, boneless, cut into pieces
Instructions
- Blend the soaked cashews with a little water in a blender to make a smooth paste. Set aside.
- Heat the vegetable oil in a large pan over medium heat.
- Add the finely chopped onion to the pan and sauté until it turns golden brown.
- Add the minced garlic and grated ginger to the pan and cook for another minute.
- Add the chicken pieces to the pan and sear until they are browned on all sides.
- Add the finely chopped tomatoes to the pan and cook until they become soft and mushy.
- Add the turmeric powder, coriander powder, cumin powder, garam masala, red chili powder, and salt to the pan. Mix well to coat the chicken.
- Pour the coconut milk and yogurt into the pan. Stir to combine with the spices.
- Cover the pan and let it simmer for 20-25 minutes, or until the chicken is fully cooked and tender.
- Stir in the ground almonds and cashew paste to thicken the sauce.
- Garnish with finely chopped fresh cilantro and serve hot. This curry pairs wonderfully with basmati rice or warm naan bread.
Tips
- For a dairy-free version, you can substitute the yogurt with extra coconut milk.
- Adjust the amount of red chili powder to suit your taste for heat.
- You can substitute chicken with tofu or paneer for a vegetarian version.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 20 minutes Cook Time: 40 minutes Calories: 550 Fat: 35g Carbs: 30g Protein: 35g Sodium: 800mg Sugar: 6g
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