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Chicken Korma

Updated February 23, 2016

A mild curry popular in Indian restaurants, this is a fragrant and aromatic dish with a creamy sauce.

Freezing Information: Freeze for up to 1 month. Good with herb-flecked rice.

4 servings

Preparation Time20 min

Preparation Time - Text20 mins

Cooking Time45 min

Cooking Time - Text45

Cooking Methodslow cooking

CostModerate

Total Timeunder 1 hour

One Pot MealYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course

Mealdinner, lunch

Taste and Texturecreamy, savory, spiced

Ingredients

  • 4 tbsp vegetable oil or ghee
  • 8 boneless and skinless chicken thighs, cut into 1 in (2½ cm) pieces
  • 2 large onions, thinly sliced
  • 2 garlic cloves, crushed
  • 1 tbsp ground coriander
  • 1 tbsp ground cumin
  • 1 tsp ground turmeric
  • 1 tsp chili powder
  • 1 tsp ground cardamom
  • ½ tsp ground ginger
  • 2/3 cup plain low fat yogurt
  • 1 tbsp cornstarch
  • 1¼ cups chicken stock
  • 2/3 cup heavy cream
  • 1 tbsp fresh lemon juice

Instructions

  1. Heat 2 tbsp of the oil in a large frying pan over medium-high heat. In batches, add the chicken and cook, stirring occasionally, for about 5 minutes, until browned. Transfer to a plate.

  2. Add the remaining 2 tbsp oil to the pan and reduce the heat to medium. Add the onions and garlic and cook, stirring often, about 5 minutes, until golden. Add the coriander, cumin, turmeric, chili powder, cardamom, and ginger and reduce the heat to low. Cook, stirring often, about 2 minutes, or until the spices are fragrant.

  3. Mix the yogurt and cornstarch together, then stir into the pan. Stir in the remaining stock. Bring to a boil, stirring constantly. Return the chicken to the pan and simmer, stirring occasionally, for 15 minutes, or until the chicken is opaque.

  4. Stir in the cream and lemon juice and simmer for 5 minutes more. Serve hot.

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I was wondering for this particular chicken korma recipe, if it would be ok to add a tablespoon of tomato paste and a small amount of flaked coconut (a lot of chicken korma recipes call on some sort of influence from tomato, whether in fresh form or some sort of canned tomato product). Coconut is also used in a lot of recipes (though not all). Also, would it be better to marinate the chicken in the yogurt/spice combo, or not (again, a lot of recipes say to do this, though not all do). I like this recipes for its simplicity (just using spice powders, rather than having to fry and dry roast whole spices; I haven't made it yet, but it seems to be pretty much on the money in terms of my conception of what a good, basic chicken korma recipe should be like, what with the use of yogurt and cream (lot's of recipes don't stipulate using yogurt, but I like the slightly tart flavored kormas that comes from yogurt in some restaurants).

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