Chicken Korma

• servings: 4 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

Chicken Breast: ½ kg

Roughly Chopped Onion: two medium-sized

Yogurt or Coconut Milk: 3 tablespoons

Chicken stock: 400 ml

Finely Chopped Ginger: 1 tablespoon

Turmeric: ¼ tablespoons

Red Chili Powder or Paprika: 1 tablespoon

Garam Masala: 1 tablespoon

Coriander Powder: 1& ½ tablespoons

Cumin Powder: 1& ½ tablespoons

Salt: ½ tablespoon

Green Cardamoms: 14 to 16

Cinnamon sticks: 2 or 3

Bay Leaves: 4 leaves

Ground Almonds: 50 g (optional)

Cashew: 50 g (optional)

Directions

First, you need to wash the chicken breast and remove all the bones and skin from it. Once you have removed the bones, cut the chicken breast into small pieces.

Grab a bowl and add yogurt, turmeric, red chili powder, Garam Masala, chopped ginger, chopped garlic, and salt to it. Stir a couple of times to see if the mixture is perfectly mixed and turns into a bright red or orange color.

Now that you have made your paste, it is time to let the chicken be marinated in it. Place the chicken pieces in the mixture, and start rubbing the paste all over the chicken breasts for a few moments.

Leave the chicken to rest inside the paste for a couple of minutes. The longer you let the chicken rest, the softer the chicken flesh and the richer its taste will be. Usually, 10 to 30 minutes is enough. However, you can also refrigerate the mixture to rest overnight if you like.

Place a deep frying pan on the stove. Pour some oil into it, and start heating it. Add 3 to 5 green cardamoms to the oil, and stir for 1 minute. When you fry cardamoms in hot oil, you extract that rich aroma out of them. This aroma will give your curry a divine taste.

Now, it is time to add chopped onions to the oil. Stir the onions in hot oil until they turn into a golden brown color and become crispy.

Remove the pan from the stove, and let it cool down. Pour the onions into a mixer. Add cashew, ground almonds, and some yogurt to it, and start blending till you get a white and thick texture.

Now that you have made your gravy, you can take the marinated chicken pieces one at a time and place them inside a hot deep frying pan. Stir the chicken carefully until they are lightly fried but not entirely and still maintain their tender texture.

Now, it is time to add the gravy and chicken stock to the mixture and let them cook for a couple of minutes. Before closing the lid, you must add the remaining spices. Add Coriander Powder, Cumin Powder, Bay Leaves, Green Cardamoms, and Cinnamon sticks to the mixture. Add a little chili powder if you want your korma to turn red. Close the lid, and let it cook on medium heat.

Depending on how tender you want the chicken meat to become, the cooking time varies. Normally, it does not take more than 30 minutes for the dish to cook and become ready to serve.

Make sure not to overcook the chicken curry. If the chicken korma is overcooked, it becomes tough and chewy and loses its tender texture. Furthermore, do not overcook the dish if you do not want to lose all the delicious paste. The dish's taste ultimately lies within the paste, and if it is reduced entirely, the dish will become bland. Make sure to preserve some of the paste to add it to the rice later when serving the dish.

Remove the Cinnamon sticks from the paste 3 to 5 minutes after cooking.

Open the lid, and start stirring the mixture. If your curry is too thick, you can add some chicken stock to it and let it cook for a couple of more minutes. Once the dish is ready, you can garnish it with a couple of bay leaves, coriander leaves, and ground Almonds.

Nutrition

• Calories: 370 cal