Creamy Chicken Korma

$- 500g boneless chicken thighs, cut into bite-sized pieces - 1 large onion, finely sliced - 2 tablespoons ginger-garlic paste - 1 cup plain yogurt - 1/2 cup coconut milk - 1/4 cup cashew nuts, soaked in warm water and drained - 2 tablespoons vegetable oil - 2 tablespoons ghee (or additional vegetable oil) For the base of your chicken korma, you need tender chicken thighs. They stay juicy during cooking. The onion adds depth and richness. Ginger-garlic paste gives a warm kick. Yogurt and coconut milk create the creamy texture. Cashew nuts blend into a smooth, rich paste, enhancing the sauce. - 1 tablespoon korma spice mix (cumin, coriander, garam masala, cardamom) - 1 teaspoon turmeric powder - 1 teaspoon chili powder (adjust to taste) - Salt to taste Spices are the heart of korma. The korma spice mix offers warmth and complexity. Turmeric adds color and earthiness. Chili powder brings a touch of heat, which you can adjust for your taste. Salt balances all flavors and enhances each bite. - Fresh cilantro leaves for garnish - Sliced almonds for garnish Garnishes elevate your dish. Fresh cilantro adds a burst of color and freshness. Sliced almonds provide a nice crunch. Together, they make your chicken korma look and taste even better. Enjoy your cooking journey! {{ingredient_image_1}} Start by mixing the chicken pieces in a bowl. Add the yogurt, korma spice mix, turmeric powder, chili powder, and salt. Stir well to coat the chicken. Cover the bowl and set it aside. Let the chicken marinate for at least 1 hour. For the best flavor, marinate it overnight in the fridge. Take the soaked cashew nuts and place them in a blender. Add a little water to help blend them smoothly. Blend until you get a creamy paste. This paste will add richness to your korma. Set this paste aside for later use. In a large pan, heat the vegetable oil and ghee over medium heat. Once the oil is hot, add the sliced onions. Cook the onions until they are golden brown, which takes about 8-10 minutes. This step is key for building flavor. After that, stir in the ginger-garlic paste and let it cook for 2-3 minutes until it becomes fragrant. Now, add the marinated chicken to the pan. Cook it on medium-high heat until the chicken starts to brown, about 5-7 minutes. Once the chicken is browned, reduce the heat to low. Stir in the coconut milk and the cashew paste. Mix everything well to create a creamy sauce. Cover the pan and let the korma simmer on low heat for 15-20 minutes. Stir occasionally until the chicken is fully cooked and the sauce thickens. Taste the korma and adjust the salt if needed. You can also add more spice mix for extra flavor. When ready to serve, garnish with fresh cilantro leaves and sliced almonds. This dish is great with rice or naan for a complete meal. Marination is key for great flavor. I recommend marinating the chicken for at least one hour. For deeper taste, let it sit overnight in the fridge. The yogurt and spices soak in well, making the chicken tender and tasty. To achieve a rich, creamy sauce, use coconut milk and cashew paste. After cooking the chicken, lower the heat. Stir in both the coconut milk and cashew paste. This helps blend all the flavors and gives the dish a smooth texture. Always use fresh spices for the best taste. Toasting them lightly before adding to the dish enhances their flavor. I suggest mixing your korma spice blend with turmeric and chili powder before marinating the chicken. This adds a nice kick and depth to the korma. Pro Tips Marinate for Maximum Flavor: Allowing the chicken to marinate overnight will enhance the flavors and tenderness of the meat. Adjust the Spice Level: Feel free to modify the amount of chili powder according to your heat preference; start with less and add more if needed. Use Fresh Spices: For the best flavor, use freshly ground spices in your korma spice mix instead of pre-ground versions. Finish with Fresh Herbs: Adding fresh cilantro at the end not only enhances the flavor but also adds a beautiful color to the dish. {{image_2}} You can easily turn this chicken korma into a vegetarian delight. Use mixed vegetables like cauliflower, peas, and carrots in place of chicken. You can also use paneer for a rich and creamy touch. Just marinate the veggies in the same yogurt mix. This way, you keep that lovely flavor. Not a fan of heat? You can control spice in your korma. Start with less chili powder. Taste the sauce as it cooks, and add more if you want it spicy. Want it mild? Skip the chili powder altogether and add a bit more coconut milk for creaminess. If you have dietary needs, there are great swaps. Use almond milk instead of coconut milk for a nut-free version. If you're avoiding dairy, try coconut yogurt in place of plain yogurt. For nut allergies, skip the cashews and blend in some silken tofu for a creamy texture. These swaps keep the korma rich and tasty! To store leftovers, let the chicken korma cool completely. Place it in an airtight container. You can keep it in the fridge for up to three days. Make sure to label it with the date. This helps you know how long it has been stored. When you are ready to eat, reheat the chicken korma in a pan over medium heat. Stir it often to heat evenly. You can add a splash of coconut milk or water if it seems thick. This keeps the sauce creamy. Heat it until it reaches a safe temperature of 165°F (74°C). You can freeze chicken korma too! Pour it into a freezer-safe container. Leave some space at the top, as it may expand when frozen. Seal it tightly and label it with the date. It can last for up to three months in the freezer. To thaw, place it in the fridge overnight before reheating. Enjoy your korma whenever you want a quick meal! You can serve Chicken Korma with many tasty sides. Here are some ideas: - Steamed basmati rice - Fluffy naan or roti - Cucumber raita for a cool touch - A fresh salad with mint - Pickles for added flavor Each side brings something special. Rice soaks up the sauce well. Naan is perfect for dipping. Raita cools the heat, and salad adds crunch! Yes, you can use chicken breast. Chicken thighs have more flavor and stay juicy. Chicken breast cooks faster and can dry out if overcooked. If you choose breast, watch the cooking time closely. You can keep Chicken Korma in the fridge for about 3 to 4 days. Store it in an airtight container. Always let it cool before sealing. To enjoy it fresh, reheat it until hot before serving. Chicken Korma is creamier and richer than Chicken Curry. Korma uses yogurt and coconut milk, making it smooth. Curry is usually more spicy and less creamy. Each dish brings unique flavors and textures to the table. Homemade Chicken Korma is a tasty dish full of flavor. You learned about main ingredients, spices, and garnishes that make it unique. We covered each step clearly, from marinating the chicken to serving it right. I shared tips to make the dish creamy and talked about fun variations. Plus, you now know how to store and reheat leftovers. Enjoy your cooking, and impress family and friends with this delicious meal. Get creative and make it your own!$

A rich and creamy chicken curry with a blend of spices and coconut milk.

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Prep Time 1

Cook Time 30

Total Time 1 30

Course Main Course

Cuisine Indian

Servings 4

Calories 400 kcal

Ingredients

500 g boneless chicken thighs, cut into bite-sized pieces
1 large onion, finely sliced
2 tablespoons ginger-garlic paste
1 cup plain yogurt
0.5 cup coconut milk
0.25 cup cashew nuts, soaked in warm water and drained
2 tablespoons vegetable oil
2 tablespoons ghee (or additional vegetable oil)
1 tablespoon korma spice mix (cumin, coriander, garam masala, cardamom)
1 teaspoon turmeric powder
1 teaspoon chili powder (adjust to taste)
to taste salt
for garnish fresh cilantro leaves
for garnish sliced almonds

Instructions

In a bowl, mix the chicken pieces with yogurt, korma spice mix, turmeric powder, chili powder, and salt. Cover and marinate for at least 1 hour (or overnight in the refrigerator for deeper flavor).
In a blender, blend the soaked cashew nuts with a little water to form a smooth paste. Set aside.
In a large pan, heat the vegetable oil and ghee over medium heat. Add the sliced onions and sauté until golden brown, about 8-10 minutes.
Stir in the ginger-garlic paste and cook for another 2-3 minutes until fragrant.
Add the marinated chicken to the pan and cook on medium-high heat until the chicken is browned, about 5-7 minutes.
Reduce the heat to low and stir in the coconut milk and cashew paste. Mix well to create a creamy sauce.
Cover the pan and let the korma simmer on low heat for 15-20 minutes, stirring occasionally, until the chicken is cooked through and the sauce thickens.
Taste and adjust the seasoning with salt if needed. If you prefer a more intense flavor, you can add an additional dash of spice mix.
Garnish with fresh cilantro leaves and sliced almonds before serving.

Notes

Marinating the chicken overnight enhances the flavor.

Keyword chicken, creamy, curry, korma, spicy