Chicken Korma
A mild, creamy and delicious dish from the North of India. There are lots of varieties of this dish, some more complex than others. This is a very clean version that can be prepared quickly.
Watch Simon make his Chicken Korma recipe.
Chicken Korma Recipe
Serves 4
Ingredients
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6 Boneless, Skinless Chicken Thighs
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1 White Onion (sliced)
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4 Cloves of Garlic (Peeled)
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2 Inches of fresh ginger
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3 Green Chilies (de-seeded and finely minced)
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1 Tsp Ground Turmeric
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½ Tsp Salt
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1 Tsp Sugar
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1 Tsp Chili Powder
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1 Cup Finely Ground Almonds or Ground Cashews
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1 Cup Whipping (Heavy) Cream
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½ Cup Boiling Water
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¼ Cup Chopped Cilantro Leaf
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2 Limes
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Vegetable oil for cooking
Instructions
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Skin and bone the chicken thighs and cut the flesh into 1-inch chunks.
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Mix the dry spices with the almond or cashew flour.
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Add the cream and boiling water and allow to sit to allow the oils from the nuts to come out. This thickens the final sauce.
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Make a paste from the ginger & garlic with a little salt and water.
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Heat three tablespoons of vegetable oil in a saucepan.
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Add the onion, finely minced chilies and the ginger/garlic paste.
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Cook for five minutes.
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Add the chicken and stir over a gentle heat until the chicken is fully cooked. Try not to make the chicken brown. This is a regal dish and was meant to be light in color.
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Add the cream/almond mixture and stir well with the chicken.
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Cook for five to ten minutes until it the sauce begins to thicken.
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Place on a serving dish and sprinkle with the juice of one lime.
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Top with a handful of coriander leaves and serve with more limes, some white rice and your favorite Indian bread.