Indulge your taste buds with our homemade Chicken Korma, a culinary masterpiece that brings together succulent chicken pieces and a rich, flavorful blend of spices. This dish, steeped in a creamy marinade and cooked to perfection, promises a dining experience that’s nothing short of extraordinary. Discover the magic of our Chicken Korma and embark on a journey of taste and tradition!
In our household, the Chicken Korma has become more than just a recipe; it’s a love story with flavors that dance on the palate. Picture this: the tantalizing aroma filling the kitchen as the spicy chili peppers and aromatic spices sizzle. It’s a dish that my husband and little family request for special occasions, and its luscious, creamy texture has made it a cherished favorite. The joy of preparing and savoring this dish together has transformed it into a culinary tradition, bringing warmth and happiness to our home.
Why This Chicken Korma:
Why This Chicken Korma Shines Above the Rest
- Exquisite Blend of Spices: Immerse yourself in a symphony of flavors with a unique spice blend, featuring garam masala, turmeric, and more.
- Creamy Marvel: The marriage of yogurt and heavy cream (or coconut milk) creates a velvety, luscious sauce that coats each chicken piece.
- Nutty Crunch: Enjoy the delightful crunch of lightly chopped cashews, adding both texture and a subtle nuttiness to every bite.
- Versatile Elegance: Whether served with aromatic basmati rice or warm naan bread, this Chicken Korma effortlessly elevates any meal occasion.
Ingredients:
FOR THE SAUCE/MARINADE
- 900g (2 pounds) boneless chicken breast or thighs, chopped into bite-sized pieces
- 115g (½ cup) lightly chopped cashews (or use almonds)
- 3 tablespoons tomato paste (optional)
- 4 cloves garlic, chopped
- 1 tablespoon minced fresh ginger
- 1 tablespoon garam masala
- 1 teaspoon red pepper flakes
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- ½ teaspoon ground cardamom
- ½ teaspoon cumin
- ½ teaspoon cinnamon
- Salt and pepper to taste
- 240ml (1 cup) plain yogurt (Greek yogurt is great)
FOR THE CHICKEN KORMA
- 15ml (1 tablespoon) olive oil
- 2-3 spicy chili peppers, chopped (e.g., serrano peppers)
- 1 medium onion, chopped
- 120ml (½ cup) chicken stock or more as needed, to simmer
- 240ml (1 cup) heavy cream or use coconut milk
FOR SERVING: Fresh chopped herbs, spicy red chili flakes, and cashews
Directions:
- Place chopped chicken in a large bowl.
- In a food processor, pulse cashews, tomato paste (if using), garlic, ginger, and seasonings to form a thick paste.
- Mix the paste in a bowl with yogurt. Spoon over chicken, ensuring an even coating. Refrigerate for at least 1 hour.
- Heat oil in a large pan, add peppers and onion, cook for 5 minutes.
- Add marinated chicken with stock, stir, and cook for 15 minutes.
- Stir in cream or coconut milk, simmer for an additional 10 minutes.
- Garnish with fresh herbs, chili flakes, and cashews. Serve and savor!
Notes:
- For a lighter option, use coconut milk instead of heavy cream.
- Adjust spice levels to your preference.
- Marinating overnight enhances the flavor.
- Pair with basmati rice or naan for a complete meal.
