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