Description
A rich and creamy chicken curry infused with warm Indian spices.
Ingredients
Scale
- 1 tbsp sugar
- ½ cup (120 ml) full-fat plain yogurt
- ½ tsp mild chili powder (optional)
- 2 garlic cloves, minced
- ¼ tsp salt
- 2 tbsp tomato purée
- 2 tbsp ghee or sunflower oil
- ½ cup (120 ml) coconut cream
- 3 chicken breasts (about 525g), chopped into chunks
- 2 tbsp ground almonds
- 1½ tsp ground coriander
- ¼ tsp white pepper
- 2 tsp minced ginger
- 1 onion, finely chopped
- 4 tbsp (60 ml) double (heavy) cream
- 1½ tsp garam masala
- 1 tsp ground cumin
- ½ tsp ground turmeric
Instructions
- Begin by heating the ghee or sunflower oil in a large pan over medium heat. Carefully add the finely chopped onion and allow it to sauté for about five minutes, stirring occasionally. The goal here is to achieve a nice, golden-soft texture without burning the onion. This helps to build a flavor base for your Chicken Korma.
- Next, toss in the chunks of chicken to the pan. Stir them well and cook for approximately five minutes. At this stage, you want the chicken to lightly brown on the outside, which will contribute to the flavor of the final dish. Be careful not to overcrowd the pan; if necessary, cook in batches to ensure even cooking.
- Now it’s time to infuse your dish with vibrant spices! Add the minced garlic, ginger, cumin, ground coriander, garam masala, turmeric, mild chili powder (if you love a touch of heat), salt, white pepper, and tomato purée to the pan. Stir everything together and let the mixture cook for about two minutes. This step releases the aromas of the spices and creates a delightful scent that fills your kitchen.
- Pour in the full-fat yogurt, coconut cream, ground almonds, and the tablespoon of sugar into the pan. Stir all the ingredients together harmoniously. Allow the mixture to simmer gently for about six to eight minutes. It’s essential to let the chicken cook through during this time, soaking up the fantastic flavors of the sauce. Stir occasionally to prevent sticking and ensure even cooking.
- After the chicken is fully cooked, stir in the double cream and remove the pan from the heat. This final addition of cream acts as a luxurious finishing touch, thickening the sauce and enhancing the rich flavor profile of the korma. Give it a gentle stir, ensuring everything is combined beautifully.
Notes
Marinating chicken in yogurt and spices for at least 30 minutes can enhance flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
Nutrition
- Calories: 450 kcal
- Sodium: 600 mg
- Protein: 30 g