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
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 recipehere.
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