Chicken

Chicken Korma

Chicken korma is a classic Indian dish, which despite its mild taste offers lots of exciting flavors.

(If you want to make a vegetarian korma, replace the chicken with 900 grams of mixed vegetables such as broccoli, sugar peas, boiled new potatoes, cauliflower, etc.)

Cooking time

20 min

Portions

4 st

Svårighetsgrad

Medium

Marinade

1 kg

Chicken pieces
1 msk

Shanti's Korma Spice
1 tsk

Ginger paste
1 tsk

Garlic paste
2 dl

Turkish yoghurt

Stew

1/2

Thinly sliced yellow onion
1/2

Thinly sliced red onion
1 msk

Garlic paste (or 2-3 finely chopped garlic cloves)
1 tsk

Green chili paste
2 cm

Fresh ginger
½ msk

Shanti's Korma Spice
½ msk

Salt
200 gram

Coconut milk
50 gram

Cream
2 msk

Crushed nuts (e.g. cashews, pistachios, almonds, etc.)
1 msk

Fresh grated coconut (available at Thai grocery stores)
1 msk

Sugar

How to do

Marinate the chicken pieces for 15 min - 2 hours before cooking
Slice the onion and fry in oil for 2 minutes until it has coloured.
Add korma spice, garlic paste, thinly sliced ginger, green chili paste, salt and chicken. Fry for another 2 minutes, stirring constantly. Add more oil if necessary
Stir in coconut milk, cream, nuts, fresh shredded coconut and sugar. Let simmer uncovered for 6-8 minutes
Garnish with spinach leaves, fresh coriander, green chillies and fresh grated coconut.

Garnish

Spenatblad
Fresh coriander
Fresh green chili
Freshly grated coconut

Cooking accessories

Rice

Small facts about Chicken Korma

Chicken korma, a rich and creamy dish, is a highlight of Indian and Bengali cuisine with a deep historical background. Originating in the Indian subcontinent, korma has its roots in the Mughal era, where it was developed in royal kitchens. The dish involves marinating chicken in yogurt and spices, then slow-cooking it in a fragrant sauce. The slow-cooking method ensures that the chicken becomes tender and absorbs the complex flavors of the sauce. In Bengali cuisine, chicken korma often includes local variations, sometimes using coconut milk or poppy seeds to enhance its richness. This luxurious dish typically served with naan or rice, reflects the opulence of Mughal culinary traditions and remains a festive favorite across India and Bengal.