Chicken Korma
Credit: Adobe Stock

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

  1. 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.
  2. 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.
  3. 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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