Chicken Korma

Chicken korma originated on the Indian subcontinent and dates back to the 16th century when the Mughal empire ruled over these parts of the world. The Mughlai cuisine is to this day traditionally at home in northern India

Korma chicken is slowly braised and usually includes yogurt or cream and vegetables to form a thick sauce for the curry. This recipe is a mild version and can as well be enjoyed by people that don't like spicy food.


Preparation time: 15 minutes 
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Cooking time: at least 50 minutes
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Resting time: 0 minutes
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Total time needed: at least 65 minutes
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Grade of Difficulty: standard

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Serves 4




Ingredients
for
Chicken Korma

Chicken korma ingredientsIngredients for korma chicken
  • 800 gram / 1.7 lbs chicken pieces, breast filleted and cut into bite sized chunks, thighs and wings left whole
  • 3 tbsp. oil
  • 2 large onions, grated or chopped very fine
  • 3 cloves of garlic, finely chopped
  • 1 inch piece of fresh ginger root, finely chopped or grated
  • 1 cup of hot chicken stock
  • 50 gram / 1.76 oz. butter
  • 30 gram / 1.05 oz. mango, minced
  • 1 tsp. palm sugar (optional - use brown sugar instead if you don't have palm sugar)
  • 2 tsp. cumin, crushed
  • 2 tsp. coriander seeds, crushed
  • 1/2 tsp. crushed fenugreek seeds
  • 1 tsp. turmeric powder
  • 1 tsp. Kashmir chili, crushed
  • 5 curry leaves
  • 3 green cardamon pods, skin crushed
  • 5 cm / 2 inch cinnamon stick
  • 100 ml / 3.5 oz. fresh heavy cream
  • 100 ml / 3.5 oz. full cream yogurt
  • Fresh cilantro / coriander leaves



Directions

  • Add the oil to a large skillet and set stove plate to medium hot heat
  • Once the oil is hot add the chicken and fry it for 10 minutes, turning it a few times or till it is browned on all sides
  • Use a slotted or a wooden spoon and remove meat from the skillet
  • Add the butter to the pan and wait for it to melt, reduce the heat to medium and add the onions, cover with lid and braise the onions for 10 minutes or till they are all soft and browned, stirring them frequently
  • Add garlic, ginger and chili, stir briefly and braise all for 2 minutes
  • Add all the spices, stir well and braise for 1 minute
  • Add chicken stock and mango, partially cover with lid and once the korma is beginning to boil again reduce the heat and let it gently simmer for 15 minutes this should reduce the liquid and thicken the curry
  • Add cream and yogurt and stir well
  • Now add the chicken pieces partially cover with lid and let the korma simmer for another 15 minutes.

Serve chicken korma hot with naan bread or steamed rice.


This recipe was inspired by Tesko. We adapted it to our taste. You can find their recipe here.




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