Chicken Korma
If you’re in the mood for a rich and aromatic dish that transports you straight to the heart of Indian cuisine, look no further than Chicken Korma. This delightful dish is a perfect balance of spices and creaminess, making it an ideal option for family dinners or special occasions. The tender chicken pieces simmered in a luscious sauce will leave everyone at the table asking for seconds. Plus, it’s surprisingly easy to prepare at home, so you can impress your loved ones without spending all day in the kitchen.
Why This Recipe Is Reliable
This Chicken Korma recipe is reliable because it combines traditional flavors with straightforward steps, ensuring that even novice cooks can achieve delicious results. The blend of spices is carefully measured to create a harmonious flavor profile, while the creamy base adds richness without overwhelming the dish. With a few fresh ingredients and some pantry staples, you can create a restaurant-quality meal in the comfort of your own kitchen.
Gather These Ingredients
- 2 tablespoons light olive oil or vegetable oil
- 1 large yellow onion, finely chopped
- 1 ½ lbs chicken breast, tenderloin, or trimmed thighs, cut into bite-size pieces
- 4 garlic cloves, minced
- 2 teaspoons minced ginger (about a 1-inch piece of ginger)
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- ½ teaspoon ground turmeric
- ½ teaspoon fine sea salt, plus more to taste
- ½ teaspoon freshly ground black pepper
- 2 tablespoons tomato paste
- ¾ cup plain Greek yogurt, preferably full-fat
- ¾ cup canned coconut milk, preferably the cream on top
- ½ cup almond flour, or 2 tablespoons almond butter or cashew butter (optional)
- 1 teaspoon granulated sugar
- ¾ cup heavy whipping cream
- ¾ cup fresh cilantro, chopped, for garnish
Essential Tools for Success
- Large skillet or Dutch oven: For cooking the chicken and sauce evenly.
- Sharp knife: Essential for chopping the onions and chicken.
- Cutting board: A stable surface for your food prep.
- Measuring spoons and cups: To ensure accurate ingredient amounts.
- Wooden spoon: Perfect for stirring and combining your ingredients.
Method: Chicken Korma
Step 1: Sauté the Onions
In a large skillet or Dutch oven, heat the 2 tablespoons of light olive oil or vegetable oil over medium heat. Once hot, add the finely chopped yellow onion. Sauté for about 5-7 minutes, or until the onions become soft and translucent.
Step 2: Add Garlic and Ginger
Stir in the minced garlic and ginger, and cook for an additional 1-2 minutes until fragrant, making sure not to let them burn.
Step 3: Cook the Chicken
Add the bite-size pieces of chicken to the pan. Season with garam masala, ground cumin, ground coriander, chili powder, ground turmeric, sea salt, and black pepper. Stir well to coat the chicken in the spices and cook for about 7-10 minutes, or until the chicken is browned on all sides.
Step 4: Incorporate the Tomato Paste
Add the 2 tablespoons of tomato paste to the chicken mixture, stirring to combine. This will add depth and flavor to your Korma.
Step 5: Add Yogurt and Coconut Milk
Reduce the heat to low and add the ¾ cup of plain Greek yogurt and ¾ cup of canned coconut milk (preferably using the cream on top). Stir gently until the yogurt and coconut milk are well incorporated, creating a creamy sauce.
Step 6: Optional Nut Flour or Butter Addition
If you are using almond flour or nut butter, stir it in at this stage. This will give your Chicken Korma an extra layer of richness and depth.
Step 7: Sweeten the Sauce
Add the teaspoon of granulated sugar to balance the flavors and stir until dissolved.
Step 8: Finish with Cream
Pour in the ¾ cup of heavy whipping cream, stirring to combine. Allow the sauce to simmer for 5-10 minutes on low heat until it thickens slightly and the chicken is cooked through.
Step 9: Garnish and Serve
Taste the Korma and adjust the seasoning with more salt or pepper if needed. Serve hot, garnished with fresh chopped cilantro. Pair it with warm naan or steamed basmati rice for a complete meal.
Seasonal Adaptations
- Spring: Add peas or asparagus for a pop of color and freshness.
- Summer: Incorporate diced tomatoes for a brighter flavor.
- Fall: Mix in roasted butternut squash or sweet potatoes for extra sweetness.
- Winter: Serve with a side of roasted root vegetables for a hearty meal.
What Could Go Wrong
While Chicken Korma is generally a forgiving dish, here are a few things to watch out for:
- Overcooking the chicken can lead to a tough texture. Make sure to cook it just until no longer pink.
- Burning the garlic and ginger will impart a bitter flavor, so keep a close eye during sautéing.
- Using low-fat yogurt may cause it to curdle when added to the hot pan, so opt for full-fat Greek yogurt for best results.
- Not balancing the spices can lead to an overpowering flavor, so taste as you go and adjust accordingly.
Save for Later: Storage Tips
Chicken Korma can be stored in the refrigerator for up to 3 days in an airtight container. To reheat, simply warm it gently on the stove over low heat, adding a splash of coconut milk or cream if it thickens too much. For longer storage, you can freeze the Korma for up to 3 months. Thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use other proteins instead of chicken?
Absolutely! This Korma recipe works well with lamb, beef, or even chickpeas for a vegetarian option. Just adjust the cooking time based on the protein you choose.
Is Chicken Korma spicy?
The level of spiciness can be adjusted based on your preference. You can reduce the chili powder for a milder flavor or add more for extra heat. The creaminess of the sauce helps mellow the spices.
What can I serve with Chicken Korma?
Chicken Korma pairs beautifully with basmati rice, naan bread, or roti. You can also serve it with a side of cucumber raita to cool the palate.
Can I make Chicken Korma in advance?
Yes! In fact, Chicken Korma often tastes even better the next day as the flavors continue to meld. Prepare it ahead of time and simply reheat when you’re ready to serve.
Wrap-Up
With its creamy texture and warm spices, Chicken Korma is truly a standout dish. It’s not just a meal; it’s an experience that brings comfort and joy to the table. So, whether you’re cooking for family, friends, or just for yourself, this Korma will surely be a hit. Dive into this aromatic journey and relish every bite of your homemade Chicken Korma!
Chicken Korma
Ingredients
Equipment
Method
- In a large skillet or Dutch oven, heat the 2 tablespoons of light olive oil or vegetable oil over medium heat. Once hot, add the finely chopped yellow onion. Sauté for about 5-7 minutes, or until the onions become soft and translucent.
- Stir in the minced garlic and ginger, and cook for an additional 1-2 minutes until fragrant, making sure not to let them burn.
- Add the bite-size pieces of chicken to the pan. Season with garam masala, ground cumin, ground coriander, chili powder, ground turmeric, sea salt, and black pepper. Stir well to coat the chicken in the spices and cook for about 7-10 minutes, or until the chicken is browned on all sides.
- Add the 2 tablespoons of tomato paste to the chicken mixture, stirring to combine. This will add depth and flavor to your Korma.
- Reduce the heat to low and add the ¾ cup of plain Greek yogurt and ¾ cup of canned coconut milk (preferably using the cream on top). Stir gently until the yogurt and coconut milk are well incorporated, creating a creamy sauce.
- If you are using almond flour or nut butter, stir it in at this stage. This will give your Chicken Korma an extra layer of richness and depth.
- Add the teaspoon of granulated sugar to balance the flavors and stir until dissolved.
- Pour in the ¾ cup of heavy whipping cream, stirring to combine. Allow the sauce to simmer for 5-10 minutes on low heat until it thickens slightly and the chicken is cooked through.
- Taste the Korma and adjust the seasoning with more salt or pepper if needed. Serve hot, garnished with fresh chopped cilantro. Pair it with warm naan or steamed basmati rice for a complete meal.
Notes
- Chicken Korma can be stored in the refrigerator for up to 3 days in an airtight container.
- For longer storage, you can freeze the Korma for up to 3 months.
- This dish often tastes better the next day as the flavors meld!
