Chicken Korma

Aromatic, creamy, spicy Indian dish with sweet nutty overtones

JUMP TO RECIPE

YIELD

3 main course servings

PREP. TIME:

20 min – give or take

MARINADE TIME:

2 hour – overnight

COOKING TIME:

1 hour

Introduction

About this Recipe

My favourite restaurant in Montreal served this dish. No other Indian restaurant produced a comparable flavour. During the pandemic they went out of business. I tried several recipes before coming up with this particular version which is close enough to please both myself and my family. I give special thanks to the Wanderlust Kitchen whose recipe was particularly useful.

Ingredients

CHICKEN MARINADE

1 1/2 pounds boneless skinless chicken breasts (about 2 or 3 good sized breasts)
1 teaspoons vegetable oil
1 teaspoons garam masala
1 teaspoons curry powder
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

SAUCE

oil for cooking ( I prefer peanut oil but any cooking oil will do )
1/3 cup water
1 white onion – diced
1/4 cup raw cashews – ground fine (or 2 Tablespoons cashew or almond butter)
3 cloves garlic – minced
3/4 cup plain 2% yogourt

2 teaspoons curry powder
1/2 teaspoon ground turmeric
1/2 teaspoon garam masala
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground coriander seed
1/4 teaspoon cinnamon
1/4 teaspoon cumin
1/8 teaspoon ground cardamom
pinch nutmeg
1 1/2 large tomatoes – about 3 cups, diced small
1/2 cup unsweetened canned coconut milk
1 of a small red chili (Thai is good) – de-seeded and minced (if you like a milder dish just use less of the chili, even 1/4 of a chili will give it heat.
1/2 tablespoon freshly grated ginger root
1/2 tablespoon brown sugar – packed

Step by Step Instructions

Step 1

Cut chicken into 1 inch cubes, approximately. Mix marinade ingredients in a bowl and add chicken. Mix to coat. Place in a plastic bag or covered storage container and leave it to marinate in the fridge – at least 2 hours or overnight.

Step 2

Fry the cubed chicken until browned on all sides – a wok is good – (about 10 minutes total, stirring about half way through). I like to use peanut oil or rice bran for sweetness but any cooking oil is fine, a little dab of butter doesn’t hurt. set the chicken aside, cover to keep warm.

Step 3

the korma sauce: with the chicken set aside you can use the same pan to make the sauce. Add a little more of your favourite cooking oil, about a tablespoon, to the pan and immediately add onions, garlic, and ginger. Saute till the onions are limp, then add the chili spices and salt, fry til the onions are turning brown. Add the tomatoes, water, and coconut milk. simmer for 5 minutes or so.

Step 4

Transfer mixture to a blender or a if you’re using a hand blender as I do, add it to a mason jar (something with high sides and a narrow body like an old pickle jar). Add yogurt and the ground cashews and blend til smooth and uniform in consistency. about 5 minutes.

Step 5

Return the sauce to the pan and add the chicken. Bring to a simmer and let simmer (very low) for another 15 to 30 minutes. Stir often, it tends to stick.

Step 6

Serve with steamed basmati rice and/or naan. A nice cucumber salad made with sour cream or plain yogourt is a nice side and does a good job cooling the heat of this spicy dish.

RECIPE

Chicken Korma

INGREDIENTS

CHICKEN MARINADE
1 1/2 pounds boneless skinless chicken breasts (about 2 or 3 good sized breasts)
1 teaspoons vegetable oil
1 teaspoons garam masala
1 teaspoons curry powder
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

SAUCE
1.5 tablespoons vegetable oil – divided into 2 tablespoons and 1 tablespoon
1/3 cup water
1 white onion – diced
1/4 cup raw cashews – ground fine (or 2 Tablespoons cashew or almond butter)
3 cloves garlic – minced
3/4 cup plain 2% yogurt
2 teaspoons curry powder

1/2 teaspoon ground turmeric
1/2 teaspoon garam masala
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground coriander seed
1/4 teaspoon cinnamon
1/4 teaspoon cumin
1/8 teaspoon ground cardamom
1 pinch nutmeg
1 1/2 large tomatoes – about 3 cups, diced small
1/2 cup unsweetened canned coconut milk
1 of a small red chili (Thai is good) – de-seeded and minced
1/2 tablespoon freshly grated ginger root
1/2 tablespoon brown sugar – packed

INSTRUCTIONS

1. Cut chicken into 1 inch cubes, approximately. Mix marinade ingredients in a bowl and add chicken. Mix to coat. Place in a plastic bag or covered storage container and leave it to marinate in the fridge – at least 2 hours or overnight.

2. Fry the cubed chicken until browned on all sides – a wok is good – (about 10 minutes total, stirring about half way through). I like to use peanut oil or rice bran for sweetness but any cooking oil is fine, a little dab of butter doesn’t hurt. set the chicken aside, cover to keep warm.

3. the korma sauce: with the chicken set aside you can use the same pan to make the sauce. Add a little more of your favourite cooking oil, about a tablespoon, to the pan and immediately add onions, garlic, and ginger. Saute till the onions are limp, then add the chili spices and salt, fry til the onions are turning brown. Add the tomatoes, water, and coconut milk. simmer for 5 minutes or so.

4. Transfer mixture to a blender or a if you’re using a hand blender as I do, add it to a mason jar (something with high sides and a narrow body like an old pickle jar). Add yogurt and the ground cashews and blend til smooth and uniform in consistency. about 5 minutes.

5. Return the sauce to the pan and add the chicken. Bring to a simmer and let simmer (very low) for another 15 to 30 minutes. Stir often, it tends to stick.

6. Serve with steamed basmati rice and/or naan.