Description
This Pakistani Chicken Korma recipe has tender, flavorful chunks of meat in a spiced tomato and coconut sauce. An easy Chicken Korma for weeknights!
Ingredients
- 1/4 cup Vegetable oil or neutral oil
- 1/2 large or 1 medium Brown onion (yellow onion), sliced
- 3 whole Cloves
- 3 Green cardamom pods, whole
- 3 Whole black pepper
- 1 Bay leaf
- 1 inch Cinnamon
- 1 lb Chicken, fat removed, cut into bite-size pieces
- 1 tsp Garlic minced or crushed
- 1 tsp Ginger crushed
- 1/2 tsp ground Coriander
- 1 tsp ground Cumin
- 1/4 tsp Turmeric
- 1/2 tsp Chilli powder
- 1/2 Tomato, finely chopped
- 1 tbsp ground Almonds or almond meal/flour
- 1/4 mix of water and Heavy cream/milk
- 1 tsp Garam masala
- Salt (I use 1 3/4 tspn) and freshly ground pepper (1/2 tspn)
- chopped Coriander (to garnish) (optional)
- blanched Almonds (to garnish) (optional)
Instructions
- Heat the oil in a pot. Once hot (3-4 minutes), fry the onion, cloves, cardamom pods, black pepper pods, for a 3-4 minutes until the onion begins to soften and light golden brown in color.
- Add the chicken, garlic and ginger and cook together for 3-4 minutes
- Add all the remaining spices and 1 tspn salt, and cook together for 2-3 minutes.
- Add the chopped tomato to fry together for 2-3 minutes, followed by milk mixture, and ground almonds.
- Cover and Cook for about 10 minutes until oil separates.
- Open and add 1 tsp garam masala.
- Taste for salt content (add about 1/4 tspn at a time).
- Serve hot, and garnish with blanched almonds and chopped coriander.
Notes
Make sure to listen to Nadia on The Storied Recipe Podcast, A Wanderer Through Life and a Lover of Spice with Nadia Bandukda while you make her Chicken Korma recipe!
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Chicken, Main Dish
- Cuisine: India, Middle Eastern, Silk Road
Nutrition
- Calories: 178
- Sugar: 1
- Sodium: 784
- Fat: 11
- Saturated Fat: 2
- Carbohydrates: 6
- Fiber: 1
- Protein: 14
- Cholesterol: 39