“Creamy Delight: Irresistible Homemade Chicken Korma Recipe!”

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:

1. Place chopped chicken in a large bowl.
2. In a food processor, pulse cashews, tomato paste (if using), garlic, ginger, and seasonings to form a thick paste.
3. Mix the paste in a bowl with yogurt. Spoon over chicken, ensuring an even coating. Refrigerate for at least 1 hour.
4. Heat oil in a large pan, add peppers and onion, cook for 5 minutes.
5. Add marinated chicken with stock, stir, and cook for 15 minutes.
6. Stir in cream or coconut milk, simmer for an additional 10 minutes.
7. 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.