Chicken Korma Curry is a rich and aromatic dish that hails from the Indian subcontinent. This creamy curry is perfect for those who love a blend of spices with a hint of sweetness. Made with tender chicken pieces simmered in a luscious sauce of yogurt, cream, and a variety of spices, Chicken Korma is sure to impress at any dinner table. Whether you’re serving it for a special occasion or a cozy family dinner, this recipe is a delightful way to bring a taste of India to your home.
Ingredients
- 500g chicken, cut into pieces
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1/2 cup plain yogurt
- 1/2 cup heavy cream
- 2 tablespoons vegetable oil
- 1 tablespoon ghee (clarified butter)
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon chili powder (adjust to taste)
- Salt to taste
- Fresh cilantro, for garnish
- Water as needed
Instructions
- Marinate the Chicken: In a bowl, combine the chicken pieces with yogurt, turmeric, chili powder, and salt. Mix well and let it marinate for at least 30 minutes, or overnight for best results.
- Cook the Onions: Heat the vegetable oil and ghee in a large pan over medium heat. Add the chopped onions and sauté until they are golden brown, about 10-15 minutes.
- Add Garlic and Ginger: Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.
- Add Spices: Mix in the ground coriander, ground cumin, and garam masala. Stir well and cook for another minute to release the spices’ flavors.
- Add Chicken: Add the marinated chicken to the pan and cook on medium-high heat until the chicken is browned on all sides, about 5-7 minutes.
- Add Cream: Lower the heat and pour in the heavy cream. Stir to combine and simmer for 15-20 minutes, adding water if the sauce is too thick.
- Garnish and Serve: Once the chicken is cooked through and the sauce is thickened, remove from heat. Garnish with fresh cilantro and serve hot with naan or rice.
FAQs
Can I use boneless chicken for Chicken Korma Curry?
Yes, boneless chicken can be used for a quicker cooking time. Just adjust the cooking time accordingly to ensure the chicken is fully cooked.
Is Chicken Korma Curry spicy?
The spice level can be adjusted according to your preference. You can reduce the amount of chili powder for a milder flavor.
Can I make Chicken Korma Curry ahead of time?
Absolutely! Chicken Korma Curry can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat before serving.
What can I serve with Chicken Korma Curry?
This dish pairs well with naan, basmati rice, or even a side of roasted vegetables for a complete meal.
Can I freeze Chicken Korma Curry?
Yes, you can freeze Chicken Korma Curry. Allow it to cool completely, then store it in an airtight container for up to 3 months. Thaw and reheat before serving.