Chicken Korma
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With this easy chicken korma recipe you'll learn how to prepare the authentic Indian chicken korma: a hot chicken breast recipe with yogurt and almonds
14 June, 2012
ingredients
Chicken
4 breast fillets, approx. 700 g altogether
Vegetable oil
30 ml
Onion
1, large
Garlic
3 cloves
Cloves
2,5 - 5 ml, ground
Cardamom
2,5 ml, ground + 2-3 pods
Ginger
17 ml, fresh
Allspice
1,2 ml, ground
Cumin
2,5 ml, ground
Turmeric
5-10 ml, ground
Chili pepper
1-2 each to taste, fresh
Tomato puree
15 ml
Almonds
50 g, slivered + 70 g, finely ground, blanched
Yogurt
50 - 100 g
Cream
100 - 150 ml
Coriander
To taste, fresh
Salt
To taste
Pepper
To taste
Preparation
Follow step by step this authentic chicken korma recipe:
Cut the chicken breasts into bite-sized pieces.
Finely chop the onions, garlic and chilies.
Dice the ginger very finely.
Lightly toast the slivered almonds in a dry frying pan and set aside.
Heat the oil into a frying pan and add first the onions, then the cloves and cardamom.
Sweat until the onion is translucent.
Then add the chicken, garlic and ginger.
Fry for about 5 minutes, stirring frequently.
Then add the rest of the spices and mix well.
As soon as the chicken pieces are cooked, add the tomato puree and ground almonds.
Add the water and mix well, then add the cream and slivered almonds.
Bring to the boil and simmer over a medium heat for 15-20 minutes until the korma has a creamy consistency.
Wash and chop the coriander and stir into the korma with the yoghurt.
Season to taste.
Serve chicken korma with basmati rice, chilies and spicy potatoes, onions and peas.
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