Chicken Korma

Chicken Korma: A Flavorful Journey of Spices and Creamy Goodness 🍗🍛

If you’re craving a dish that’s rich, creamy, and packed with layers of aromatic spices, this Chicken Korma recipe is exactly what you need. This traditional Indian dish combines tender chicken with a luscious, spiced sauce that’s sure to warm your soul and tantalize your taste buds. Whether you’re preparing this for a weeknight dinner or a special occasion, Chicken Korma is sure to impress.

Ingredients

For the Sauce/Marinade:

• 2 pounds boneless chicken breast or thighs, chopped into bite-sized pieces 🍗
• ½ cup cashews, lightly chopped (or use almonds) 🥜
• 3 tablespoons tomato paste (optional) 🍅
• 4 cloves garlic, chopped 🧄
• 1 tablespoon minced fresh ginger 🌿
• 1 tablespoon garam masala 🌶️
• 1 teaspoon red pepper flakes 🌶️
• 1 teaspoon paprika 🌶️
• 1 teaspoon turmeric 🌿
• 1 teaspoon ground coriander 🌿
• ½ teaspoon ground cardamom 🌿
• ½ teaspoon cumin 🌿
• ½ teaspoon cinnamon 🌿
• Salt and pepper to taste 🧂
• 1 cup plain yogurt (Greek yogurt is great) 🥛

For the Chicken Korma:

• 1 tablespoon olive oil 🫒
• 2-3 spicy chili peppers, chopped – I used serrano peppers 🌶️
• 1 medium onion, chopped 🧅
• ½ cup chicken stock (or more as needed, to simmer) 🍲
• 1 cup heavy cream (or use coconut milk) 🥥

For Serving:

• Fresh chopped herbs 🌿
• Spicy red chili flakes 🌶️
• Cashews 🥜

Instructions

1. Prepare the Chicken:

• Begin by chopping the chicken into bite-sized pieces and placing them in a large bowl. Set aside. 🍗

2. Create the Marinade:

• In a food processor, pulse the cashews until they break down into small pieces. Add the tomato paste, chopped garlic, minced ginger, and all the seasonings (garam masala, red pepper flakes, paprika, turmeric, ground coriander, ground cardamom, cumin, and cinnamon). 🥜🧄🌿
• Add salt and pepper to taste, then pulse to form a thick paste. If the mixture is too thick, add a couple of tablespoons of water to thin it slightly.

3. Mix with Yogurt:

• In a small bowl, combine the paste with plain yogurt, stirring until smooth. 🥛

4. Marinate the Chicken:

• Pour the yogurt marinade over the chopped chicken, mixing well to ensure every piece is coated. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to develop. For an even deeper flavor, let it marinate overnight. 🍗❄️

5. Cook the Korma:

• When ready to cook, heat olive oil in a large pan over medium heat. 🫒🔥
• Add the chopped chili peppers and onion, cooking for about 5 minutes until softened. 🌶️🧅
• Add the marinated chicken, including all the marinade (now the Korma sauce), and pour in the chicken stock. Stir well and cook for about 15 minutes, stirring occasionally. 🍗🍲

6. Finish with Cream:

• Stir in the heavy cream or coconut milk, and let the mixture simmer for an additional 10 minutes. You can simmer longer if you prefer a richer flavor. 🥥

7. Serve and Garnish:

• Once the Korma is ready, garnish with fresh chopped herbs, spicy red chili flakes, and cashews. Serve hot with your favorite naan or rice. 🌿🌶️🥜

Recipe Details

• Prep Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutes
• Servings: 6
• Calories: 320 Kcal per serving

Final Thoughts

Chicken Korma is more than just a dish; it’s a celebration of spices, flavors, and textures. The creamy sauce, spiced perfectly with traditional Indian seasonings, pairs beautifully with tender chicken, creating a meal that’s both comforting and exotic. Whether you’re new to Indian cuisine or a seasoned cook, this Chicken Korma recipe will bring a taste of something special to your table. Enjoy! 🍛

Chicken Korma 🍗🍛

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• Author: Dulcia
• Total Time: 45min
• Yield: 6 1x

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Ingredients

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For the Sauce/Marinade:

2 pounds boneless chicken breast or thighs, chopped into bite-sized pieces 🍗
½ cup cashews, lightly chopped (or use almonds) 🥜
3 tablespoons tomato paste (optional) 🍅
4 cloves garlic, chopped 🧄
1 tablespoon minced fresh ginger 🌿
1 tablespoon garam masala 🌶️
1 teaspoon red pepper flakes 🌶️
1 teaspoon paprika 🌶️
1 teaspoon turmeric 🌿
1 teaspoon ground coriander 🌿
½ teaspoon ground cardamom 🌿
½ teaspoon cumin 🌿
½ teaspoon cinnamon 🌿
Salt and pepper to taste 🧂
1 cup plain yogurt (Greek yogurt is great) 🥛
For the Chicken Korma:

1 tablespoon olive oil 🫒
2–3 spicy chili peppers, chopped – I used serrano peppers 🌶️
1 medium onion, chopped 🧅
½ cup chicken stock (or more as needed, to simmer) 🍲
1 cup heavy cream (or use coconut milk) 🥥
For Serving:

Fresh chopped herbs 🌿
Spicy red chili flakes 🌶️
Cashews 🥜

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Instructions

1️⃣ Add the chopped chicken to a large bowl and set aside. 🍗

2️⃣ Add the cashew nuts to a food processor and pulse to break them up. Add the tomato paste, garlic, ginger, and seasonings. Add salt and pepper to taste and pulse to form a thick paste. If it is too thick, add a couple tablespoons of water to thin it just slightly. 🥜🧄🌿

3️⃣ Mix the paste in a small bowl with the yogurt. 🥛

4️⃣ Spoon the marinade over the chopped chicken and mix well. Cover and refrigerate at least 1 hour to let the flavors develop. You can leave it overnight to develop even more flavor. 🍗❄️

5️⃣ When you’re ready to cook, heat the oil in a large pan. 🫒🔥

6️⃣ Add the peppers and onion and cook them down for 5 minutes to soften. 🌶️🧅

7️⃣ Add the chicken with all of the marinade (Korma sauce) along with the chicken stock. Stir and cook for 15 minutes, stirring here and there. 🍗🍲

8️⃣ Stir in the heavy cream or coconut milk and simmer for 10 more minutes. You can simmer longer if you’d like to let the flavors develop more. 🥥

9️⃣ Garnish with fresh chopped herbs, spicy red chili flakes, and cashews to serve. 🌿🌶️🥜

• Prep Time: 15min
• Cook Time: 30min

Nutrition

• Calories: 320 Kcal