Description
This Indian Chicken Korma is a rich and flavorful curry made with marinated chicken cooked in a creamy spiced sauce featuring yogurt, almonds, and coconut milk. Slow-simmered with aromatic spices, tomatoes, and ginger, this dish delivers a perfect balance of heat, sweetness, and depth of flavor. Ideal served with basmati rice or naan, it’s a classic comfort food that brings the exotic taste of Indian cuisine to your dinner table.
Ingredients
Scale
Chicken Marinade
- 3 pounds boneless, skinless chicken breasts
- 2 teaspoons vegetable oil
- 2 teaspoons garam masala
- 2 teaspoons curry powder
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Cooking Oil
- 3 tablespoons vegetable oil, divided
Sauce
- 3/4 cup water, divided
- 2 white onions, peeled and cut into quarters
- 1/2 cup raw almonds, ground
- 6 cloves garlic, minced
- 1 1/2 cups plain low-fat yogurt
- 4 teaspoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon ground coriander seed
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cardamom
- 1/8 teaspoon freshly grated nutmeg
- 3 large tomatoes, diced small
- 1 cup unsweetened canned coconut milk
- 1/2 of a small red chili, de-seeded and minced
- 1 tablespoon freshly grated ginger root
- 1 tablespoon brown sugar, packed
- 1/4 cup chopped cilantro (for garnish)
Instructions
- Marinate Chicken: In a bowl, combine chicken breasts with 2 teaspoons vegetable oil, 2 teaspoons garam masala, 2 teaspoons curry powder, 1/2 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Mix well and marinate for at least 2 hours or preferably overnight in the refrigerator for best flavor penetration.
- Cook Chicken: Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat. Add the marinated chicken breasts and cook for 5-6 minutes per side until fully cooked through and browned. Remove the chicken from the skillet and set aside.
- Sauté Onions and Almonds: In the same skillet, add 1 tablespoon vegetable oil and 1/4 cup water. Add the quartered onions and sauté over medium heat until they become translucent, about 5-7 minutes. Add the ground almonds and minced garlic; cook for an additional 1 minute to release their aroma.
- Prepare Onion-Yogurt Puree: Transfer the cooked onion, almond, and garlic mixture to a blender. Add 1 1/2 cups plain low-fat yogurt and the remaining 1/2 cup water. Blend until smooth to create a creamy base for the sauce.
- Toast Spices: Return the skillet to medium heat and add the remaining 1 tablespoon of vegetable oil. Add 4 teaspoons curry powder, 1 teaspoon ground turmeric, 1 teaspoon garam masala, 1 teaspoon salt, 1 teaspoon black pepper, 1/2 teaspoon ground coriander seed, 1/2 teaspoon cinnamon, 1/2 teaspoon ground cumin, 1/4 teaspoon ground cardamom, and 1/8 teaspoon freshly grated nutmeg. Toast the spices for about 1 minute, stirring constantly until fragrant.
- Add Onion-Yogurt Puree: Pour the blended onion-yogurt mixture into the skillet with toasted spices. Cook for 2-3 minutes, stirring frequently, until the mixture darkens slightly and thickens.
- Add Tomatoes and Coconut Milk: Stir in the diced tomatoes, 1 cup unsweetened canned coconut milk, minced red chili, freshly grated ginger root, and 1 tablespoon packed brown sugar. Bring the sauce to a simmer and cook gently for 30 minutes, stirring occasionally, until the flavors meld together and the sauce thickens.
- Simmer Chicken in Sauce: Return the cooked chicken breasts to the skillet, nestling them into the sauce. Simmer gently for an additional 15 minutes to allow the chicken to absorb the rich flavors of the korma sauce.
- Serve and Garnish: Serve the chicken korma hot, accompanied by steamed basmati rice or warm naan bread. Garnish with freshly chopped cilantro for a fragrant, fresh finish.
Notes
- For best flavor, marinate the chicken overnight.
- Use raw almonds for grinding to achieve the authentic creamy texture in the sauce.
- Adjust the chili amount based on your heat tolerance.
- Smooth the sauce thoroughly in the blender to avoid grainy texture.
- Serve immediately for the best taste and texture, but it can be refrigerated and reheated gently.
