A chicken korma is a mild and fragrantly spiced Indian curry typified by a silky smooth yoghurt based sauce and moist juicy meat!
Nobody Puts Curry in the Korma.
The chicken korma is a curry with a but of a bad rep in the world I grew up with.
Among many things it was called a curry for people who do not like curry!
The reason for this is that it was the item on the menu that a waiter could recommend to British diners that would not intimidate them with spice.
But no less magical, a traditional chicken korma is light and fragrant with a thick tart yoghurt “gravy”. In many ways very similar to a chicken passanda.
My influence for this chicken korma recipe came from a recipe I stumbled on by Atul Kochhar.
The first Indian chef to receive a Michelin star and owner of a restaurant, that I consider to probably be one of the best I that have ever eaten in, ‘Benares’!
A word of warning for those of you on a diet, please take care if you are planning to use low fat yoghurt, or cream.
Both of these products will increase the chances of your sauce splitting. Now your chicken korma will still be edible, however it will best eaten with your eyes closed!
You can reduce the chances of this happening by adding something to stabilise the dairy elements.
Flour or cornflower works well but you will need to significantly increase the water content and as a result the spicing.
You can swap the ghee for an oil if you wish, something like rape seed (canola) or peanut oil would work well.
If you wanted a bit more of a veggie element you could throw in loads of spinach at the end. You will end up with a mild but delicious version of a chicken saag.
Soooo, its a curry, a curry with a nice thick “gravy”… So that means only one thing if you ask me, and that is naan bread!
Although a chapati or roti would be a perfectly acceptable bread element for this recipe.
I have mentioned before that I have no qualms about going full carb overload. As a result, I usually go naan bread and boiled rice with my chicken korma.
But there are other options, Bombay potatoes pair really well with the thick and creamy sauce.
If you wanted to go with greens then these Indian Green Beans would also work perfectly.
And never let it be said again that the chicken korma is for people that do not like curry!
A chicken korma is a Mughal Indian curry dating back to the 16th century, featuring a silky yoghurt based sauce and fragrantly spiced it is a winner!
- 400 g Chicken Thighs
- 25 g Nibbed Almonds
- 75 g Onion
- 200 g Greek Yoghurt
- 2 Tbsp Cream
- 15 g Coriander Leaves
- 1 Tsp Garam Masala
- 1 Tsp Turmeric
- 1/2 Tsp Kashmiri Chili Powder
- 75 ml Water
- 50 g Ghee
- 1 Stick Cinamon
- 2 Cloves
- 4 Green Cardamom Pods
- 1 Tsp Coriander Seeds
- 1/2 Tsp Salt
- Place the almonds in a pan and then toast them either in the oven or on the stove top.
- Slice your chicken thighs which should be boneless and skinless into bite-sized pieces.
- Roughly chop the onion and then blend to a smooth paste adding water as necessary.
- Melt 20 g of ghee in a pan over a medium heat.
- Add in the onion paste and cook until golden, this will take 5-7 minutes.
- Sprinkle in the turmeric, garam masala and chilli powder and stir for 30 seconds.
- Add the chicken stir to coat.
- Season with salt and add the water and cook for 5 minutes.
- Add the cream and yoghurt and simmer on low, for 35 minutes.
- Chop the coriander.
- Just before serving melt the remaining ghee in a pan over a high heat.
- Add the green cardamom pods, coriander seeds cloves and cinnamon stick.
- Stir until they begin to crackle.
- Then add the ghee into the curry, discarding the seeds and add the coriander and serve topped with the toasted almonds.
It is important not to boil this chicken korma sauce, ensure that you keep the cooking at a gentle simmer in order to prevent the sauce separating.
Amount Per Serving: Calories: 874Total Fat: 67gSaturated Fat: 29gTrans Fat: 0gUnsaturated Fat: 36gCholesterol: 343mgSodium: 1099mgCarbohydrates: 19gFiber: 4gSugar: 10gProtein: 57g
Calorific details are provided by a third-party application and are to be used as indicative figures only.