Whenever I visit an Indian restaurant, I always opt for the spiciest curry on the menu. But sometimes, I just stick to the less spicier ones. I must admit, spicy or not spicy – all of them are my favorites. So, if I want to choose from the mildly spiced section of the menu, I always go for this chicken korma. I have created this killer korma curry recipe for you today. I love a delicious bowl of chicken korma and rice (just as you see in the pictures). It’s no secret that this is my favorite mildly spiced curry. And if I add a fluffy naan (Indian flatbread) to this bowl, I’d be super excited. Very creamy, rich and mildly spiced – that’s what this chicken korma is all about. It’s so flavorful I can eat it everyday of the week. The final garnish with more cashews and coriander (cilantro) leaves makes this curry highly irresistible. This recipe is 100% classic, but you will find several variations of the curry in different parts of the country. This is my favorite way of making this curry, and I love each and every flavor combination in it. This chicken korma recipe has a very flavorful base, I mean, the sauce made with ground cashews, onions and fresh ginger garlic paste. Just like all curries, the cooking part starts with sautéing the onions. With ginger garlic paste, I recommend using fresh ginger and garlic. Trust me, fresh ginger and garlic are a lot more flavorful than the store bought version. Well, the cashew nuts also play a significant role in creating lip smacking sauce. Cashew nuts are soaked in boiling water to make them super soft before grinding into a smooth paste. I also like to add a few dried spices like cloves, cardamom and bay leaves to pump up the flavor. Once the sauce is ready, chicken is cooked in it to absorb all the flavors. I used boneless chicken thighs in my curry, but chicken with bone is also an excellent choice. But the latter will require more cooking time. A splash of cream adds richness to the sauce making it more mild in terms of spiciness. So, if you are looking for a very mild curry, this chicken korma is the perfect choice. Finish with a sprinkle of green coriander (cilantro) leaves, and a few cashews if you like. Now, get a bowl of cooked rice or naan, and dig in!
Yield: 2 Indian Chicken Korma (Video) Print A classic Indian curry that's subtly spiced but rich in flavor. Ground cashews makes this curry rich, creamy and super delicious. Prep Time 15 minutes Cook Time 35 minutes Total Time 50 minutes Ingredients 3 tbsp oil 5 cloves 6 green cardamom pods, split 1 dried bay leaf 1 large onion, finely chopped 1/4 cup korma paste (homemade or store bought) 500 g boneless chicken (chicken thigh), cut into cubes 150 ml fresh heavy (thickened) cream (I used low fat) 1/4 cup chopped coriander (cilantro) leaves Coriander (cilantro) leaves and cashew nuts, to garnish Instructions Heat oil in a large pan over medium- high heat. Stir fry cloves, cardamoms and bay leaf. Add chopped onion. Sauté, stirring occasionally, for 2-3 minutes or until onions turn soft and translucent.Add korma paste. Fry for 2-3 minutes or until the raw smell disappears.Add chicken. Pour in 3/4 cup water. Bring to a boil. Reduce heat, and simmer for 10-15 minutes or until the chicken is cooked through. Stir in cream. Simmer, stirring often, for 3-4 minutes. Garnish with coriander (cilantro) leaves. Notes -If you don't like cashews, substitute with almonds. You can also add a mixture of cashew nuts and almonds. For example, 1 tbsp cashew nuts and 1 tbsp almonds-Replace fresh cream with yogurt if you like-I prefer boneless chicken in this recipe. But you can also opt for chicken with bone-I highly recommend using fresh ginger and garlic in this recipe. If fresh is unavailable, use store bought ginger garlic paste Nutrition Information Yield 4 Serving Size 1 Amount Per Serving Calories 369Total Fat 21gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 16gCholesterol 115mgSodium 134mgCarbohydrates 6gFiber 2gSugar 2gProtein 38g The nutritional data is for information purposes only © Nish Kitchen Cuisine: Indian / Category: Side Dishes Like this Indian chicken korma recipe? Then join Nish Kitchen on Facebook, Pinterest, Instagram, or YouTube. Also, check out:
Malabar Chicken Curry Chicken Ghee Roast Ginger Chicken Malabar Chicken Biryani Butter Chicken Biryani Chicken Tikka Biryani Chicken Kabsa Easy Chicken Biryani Hyderabadi Chicken Biryani
-If you don’t like cashews, substitute with almonds. You can also add a mixture of cashew nuts and almonds. For example, 1 tbsp cashew nuts and 1 tbsp almonds-Replace fresh cream with yogurt if you like-I prefer boneless chicken in this recipe. But you can also opt for chicken with bone-I highly recommend using fresh ginger and garlic in this recipe. If fresh is unavailable, use store bought ginger garlic paste
