Chicken Korma Recipe
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!
Servings 2 Servings
Calories 746kcal
Ingredients
- 350 g Chicken Thigh Meat 12oz
- 1 Small Onion 75g
- 200 g Greek Yoghurt ¾ Cup
- 2 tablespoon Cream
- 15 g Coriander Leaves ⅓ Cup
- 1 teaspoon Garam Masala
- 1 teaspoon Turmeric
- ½ teaspoon Kashmiri Chili Powder
- 75 ml Water ⅓ Cup
- 50 g Ghee 3 tablespoon + 1 teaspoon
- 1 Stick Cinamon
- 2 Cloves
- 4 Green Cardamom Pods
- 1 teaspoon Coriander Seeds
- ½ teaspoon Salt
Instructions
- Cut your chicken thighs into bite-sized pieces.
- Roughly chop the onion and then blend to a smooth paste, adding water as necessary.
- Melt 20g (1 tablespoon plus 1 teaspoon) of ghee in a 30cm or 12" frying pan or skillet 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 and 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 20cm or 8" frying 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, discard the seeds and add the coriander and serve topped with the toasted almonds.
Video
Nutrition
Serving: 1 | Calories: 746kcal | Carbohydrates: 16g | Protein: 48g | Fat: 57g | Saturated Fat: 27g | Polyunsaturated Fat: 28g | Cholesterol: 311mg | Sodium: 994mg | Fiber: 3g | Sugar: 9g
