Chicken Korma
This Chicken and Vegetable Korma is a flavorful and satisfying twist on the classic dish, blending tender marinated chicken with a mix of fresh vegetables in a rich, spiced coconut-almond sauce. Slow-cooked with caramelized onions and fragrant whole spices, this dish offers a perfect balance of warmth, creaminess, and subtle heat. The combination of ground nuts and coconut milk creates a velvety texture, enhancing every bite with deep, aromatic flavors. Whether served with basmati rice or warm naan, this korma is a comforting and wholesome meal that’s perfect for any occasion.
Difficulty Level: moderate
1 hr 15 min Prep
45 min Cook
2 hr Total
6 Serving
Marinad Ingredients
- 1 cup plain yogurt
- 1 tablespoon ginger-garlic paste
- 1 teaspoon ground turmeric
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon salt
- 1½ pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
Korma Ingredients
- 2 tablespoons ghee or vegetable oil
- 1 large onion, finely sliced
- 2 green cardamom pods
- 1 cinnamon stick
- 3 cloves
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon garam masala
- ½ teaspoon ground black pepper
- 1 cup mixed vegetables (such as carrots, green beans, and peas), chopped into bite-sized pieces
- ¼ cup ground almonds or cashew nuts
- 1 cup coconut milk
- ½ cup chicken broth
- Salt to taste
- Fresh cilantro leaves for garnish
Instructions
- Marinate the Chicken:
- In a bowl, combine the yogurt, ginger-garlic paste, turmeric, red chili powder, and salt. Add the chicken pieces, ensuring they are well-coated. Cover and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to meld.
- Prepare the Korma:
- Heat the ghee or oil in a large pan over medium heat. Add the cardamom pods, cinnamon stick, and cloves, sautéing until they release their aromatic fragrance.
- Introduce the sliced onions, cooking until they turn golden brown. This caramelization imparts a deep, rich flavor to the korma.
- Stir in the ground coriander, cumin, garam masala, and black pepper, allowing the spices to toast lightly for about a minute.
- Add the marinated chicken to the pan, searing the pieces until they are browned on all sides.
- Incorporate the mixed vegetables, stirring to combine.
- Blend the ground almonds or cashews with the coconut milk to form a smooth mixture. Pour this into the pan, along with the chicken broth. Stir well to ensure all ingredients are evenly distributed.
- Bring the mixture to a gentle simmer. Cover the pan and cook for 20-25 minutes, or until the chicken is thoroughly cooked and the vegetables are tender. Stir occasionally to prevent sticking, and adjust the seasoning with salt as needed.
- Serve:
- Once cooked, remove the whole spices (cardamom pods, cinnamon stick, and cloves) if desired.
- Garnish the korma with fresh cilantro leaves.
- Serve hot, accompanied by steamed basmati rice, naan, or your preferred flatbread.
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