Creamy, Dreamy Korma Chicken: A Step-by-Step Recipe
This recipe for Korma Chicken will transport your taste buds to the fragrant spice markets of India. This dish is rich, creamy, and surprisingly easy to make, perfect for a weeknight dinner or a special occasion. Get ready to impress your friends and family with this aromatic and flavourful masterpiece!
Ingredients You'll Need:
This recipe serves 4-6 people. Adjust quantities as needed for larger groups.
- For the Chicken:
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces (Tip: Chicken breasts can be used, but thighs stay more tender during cooking)
- 1 tbsp vegetable oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 green chili, finely chopped (optional, adjust to your spice preference)
- For the Korma Sauce:
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (13.5 oz) can full-fat coconut milk
- 1 cup chicken broth
- 2 tbsp korma curry powder (Tip: You can find this at most grocery stores in the spice aisle. Adjust the amount to control the spiciness)
- 1 tbsp garam masala
- 1 tsp turmeric powder
- 1/2 tsp cumin powder
- 1/4 tsp cayenne pepper (optional, for extra heat)
- 1/4 cup heavy cream or Greek yogurt (for extra creaminess)
- Salt and freshly ground black pepper to taste
- Fresh cilantro, chopped (for garnish)
- Cooked basmati rice, for serving
Let's Get Cooking!
Step 1: Sauté the Aromatics: Heat the oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and lightly browned, about 5-7 minutes. Stir in the minced garlic, grated ginger, and green chili (if using) and cook for another minute until fragrant.
Step 2: Brown the Chicken: Add the chicken pieces to the pot and cook, stirring occasionally, until browned on all sides. This will take about 8-10 minutes.
Step 3: Simmer the Korma: Pour in the diced tomatoes (undrained), coconut milk, and chicken broth. Stir in the korma curry powder, garam masala, turmeric powder, cumin powder, and cayenne pepper (if using). Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until the chicken is cooked through and tender.
Step 4: Creamy Finish: Stir in the heavy cream or Greek yogurt. Season with salt and pepper to taste. Simmer for another 5 minutes to allow the flavors to meld.
Step 5: Serve and Enjoy! Garnish with fresh cilantro and serve hot over cooked basmati rice. A side of naan bread is also a delicious accompaniment.
Tips for Korma Perfection:
- Don't overcrowd the pan when browning the chicken. Work in batches if necessary to ensure even browning.
- Adjust the spices to your liking. If you prefer a milder korma, reduce the amount of curry powder and cayenne pepper.
- For a richer flavor, use full-fat coconut milk and heavy cream.
- Make it ahead: This korma tastes even better the next day! Make it ahead of time and reheat gently before serving.
Enjoy your delicious homemade Korma Chicken! Let me know in the comments how yours turned out! Don't forget to share this recipe with your friends and family. Happy cooking!
