Chicken Korma Curry
Main Dishes • European
Description
Korma is a type of stew made with meat, yogurt, and spices. It is known that korma originated in Hindustan in the mid-16th century when this dish began to be served at the tables of the Mughal emperors. It is considered a fusion of Persian and Indian cuisine. Today, there are many varieties and versions of this dish. This particular version is widely spread in northern India and Pakistan – Punjab, and its main feature is the addition of nuts and cream. Korma is one of the varieties of Indian curries, distinguished by a milder flavor compared to tikka, vindaloo, or Madras curry. This is often achieved by adding a large amount of coconut milk or cream to the korma. Korma also often differs from other types of curry with a slightly sweet taste, achieved by the addition of cardamom. You can find a special spice mix or paste. You can also make it yourself. Here is one option. Grind the spices in a coffee grinder and mix well: 8 cloves, 4 cm cinnamon stick, 0.5 teaspoon black pepper, 0.5 teaspoon cumin, 0.5 teaspoon turmeric, 1 teaspoon dried coriander, 1 teaspoon chili powder, 1 teaspoon curry powder, 1 teaspoon paprika.
Ingredients
- Garlic 2 cloves
- Skin-On Chicken Breasts 25 oz
- Grated Ginger Root 1½ tablespoons
- Vegetable Oil 1 tablespoon
- Natural Yogurt 5 oz
- Onion 1 head
- Coconut Liqueur 5 fl oz
- Ground Almonds 2 tablespoons
- Cardamom 4 pieces
- Cilantro to taste
- Lemon ¼ piece
- Tikka Masala 3 teaspoons
Step-by-Step Guide
Step 1
Marinate the chicken, cut into small pieces, in a mixture of crushed garlic, finely grated ginger, and yogurt for 1 hour.
Step 2
Chop the onion in a blender until it becomes a paste, adding water if necessary.
Step 3
Heat vegetable oil in a saucepan and add the spice mix or paste (see the history). Sauté on low heat for about a minute and then add the onion.
Step 4
Sauté for 2–3 minutes, then add the chicken. Cook for about 20 minutes.
Step 5
Add coconut milk and, if necessary, enough to cover the chicken, bring to a boil, and reduce the heat to a minimum. Stir occasionally.
Step 6
Stir in the ground almonds to thicken the sauce, add the crushed cardamom seeds, and simmer for about 30–40 minutes or until the chicken is tender.
Step 7
Remove from heat, add freshly squeezed lemon juice.
Step 8
Serve with boiled rice, garnished with finely chopped cilantro.
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