Chicken Korma
A mild, rich curry from the royal kitchens of northern India: chicken braised gently in yoghurt and a smooth sauce of slow-cooked onions, cashews and almonds, scented with cardamom and cinnamon rather than heat.
Ingredients
Ingredients
- 800 g boneless chicken thighs, in 4 cm pieces
- 200 g full-fat plain yoghurt
- 15 g ginger, grated
- 4 cloves garlic, crushed
- 1 1/2 tsp salt
- 4 tbsp ghee or sunflower oil
- 2 onions, thinly sliced
- 40 g unsalted cashews
- 30 g ground almonds
- 250 ml hot water
- 6 green cardamom pods
- 1 cinnamon stick
- 4 whole cloves
- 2 bay leaves
- 2 tsp ground coriander
- 1/2 tsp ground white pepper
- 100 ml double cream
- 1 tsp sugar
- 1/2 tsp garam masala
- 2 tbsp flaked almonds, toasted
- 600 g steamed basmati rice, to serve
Nutrition (estimated)
high confidenceRecipe total: 7550 kcal · P 296.7g · C 625.4g · F 429.3g
Estimated from 21 of 21 ingredients
Approximate estimate, calculated from the ingredients.
Video
Steps
Steps
- 1Mix the chicken with the yoghurt, half the ginger and garlic and 1 tsp of the salt, and marinate for 1 hour.
- 2Heat 3 tbsp of the ghee in a heavy pan and cook the onions over medium-low heat for 15 minutes, stirring often, until soft and pale golden. Keep them from browning: a korma should be ivory, not brown.
- 3Lift out the onions with a slotted spoon and blend them with the cashews, ground almonds and 100 ml of the hot water into a very smooth paste.
- 4Add the remaining ghee to the pan with the cardamom, cinnamon, cloves and bay leaves for 30 seconds, then the remaining ginger and garlic for 1 minute.
- 5Add the ground coriander and white pepper, then the chicken with all its marinade, and cook over medium heat for 5 minutes, stirring, until the yoghurt thickens and the chicken turns opaque.
- 6Stir in the onion and nut paste with the rest of the hot water and salt, cover and simmer gently for 20 minutes, stirring now and then so it does not catch.
- 7Add the cream, sugar and garam masala and simmer for 5 minutes more. Scatter with the flaked almonds and serve with the rice.
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Questions and answers
How long does Chicken Korma take to make?
About 70 minutes: 20 min prep and 50 min cooking.
What ingredients do you need for Chicken Korma?
21 ingredients: boneless chicken thighs, full-fat plain yoghurt, ginger, garlic, salt, ghee or sunflower oil, onions, unsalted cashews, ground almonds, hot water, green cardamom pods, cinnamon stick and 9 more.
How many servings does this Chicken Korma recipe make?
4 servings. The servings buttons above the ingredients rescale every amount.
How many calories are in a serving of Chicken Korma?
About 1888 kcal, with 74.2 g protein, 156.4 g carbohydrate and 107.3 g fat. This is an estimate from the ingredients, not a lab analysis.
Which diets does this Chicken Korma recipe suit?
It is gluten-free.
What cuisine is Chicken Korma?
Chicken Korma comes from Indian cuisine.
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