Authentic Indian chicken korma is a rich and flavorful dish that can be enjoyed as a main course or as a side dish. The recipe calls for slowly simmered chicken in a flavorful sauce made from ground spices, yogurt, and cream. The result is a succulent and tender chicken dish that will be pleasing.
Chicken Korma is a dish that originates from the Indian subcontinent. It is a popular dish in India, Pakistan, and Bangladesh. Chicken Korma is a curry dish that is made with chicken and a variety of spices. The dish is usually served with rice or bread.
The history of Chicken Korma is unclear. However, it is believed to have originated in the Mughal Empire. The Mughals were a Muslim dynasty that ruled over the Indian subcontinent from the 16th to the 19th centuries. During this time, the Mughals introduced many dishes to the Indian subcontinent, including Chicken Korma.
Chicken Korma is a very popular dish in the Indian subcontinent. It is often made for special occasions, such as weddings and festivals. Chicken Korma is also a popular dish in Pakistani and Bangladeshi restaurants.
Chicken Korma has chicken, yogurt, cream, spices, and nuts. The dish is usually served with rice or bread. Chicken Korma is a very rich and creamy dish. The dish is often garnished with fried onions, almonds, and raisins.
Chicken Korma is a very popular dish in the Indian subcontinent. It is often made for special occasions, such as weddings and festivals. Chicken Korma is also a popular dish in Pakistani and Bangladeshi restaurants.
Chicken Korma recipe (Indian)
Print RecipeIngredients
- 2 large chicken breasts, skinned and chopped into chunks
- 1 large onion
- 1 garlic clove
- 4 tbsp. chicken stock
- 4 tbsp. double cream
- 4 tbsp. natural yoghurt
- 2 tbsp. ground almonds
- 2 tbsp. vegetable oil
- 250g tinned chopped tomatoes
- 1/2 tsp. each ground cinnamon, ground ginger, chilli powder, ground turmeric and white pepper
Instructions
Finely slice and chop the onion and finely chop the garlic clove.
Heat the oil in a frying pan and cook the onion, chicken and garlic together on a low heat until the chicken has cooked through and no pink remains.
Sprinkle over all of the spices and fry for a minute or so. Turn the heat up to medium and add the tomatoes and chicken stock.
Once simmering, stir in the ground almonds, double cream and yoghurt and simmer very slowly for another 4 minutes or so.
For a little bit of extra fresh flavour, roughly chop some fresh coriander and sprinkle over the top of the korma. Some whole almonds sprinkled over the top would also be delicious. This recipe serves four people as a main course when serving the dish with rice.
Please leave a comment on how your Chicken Korma tastes.
