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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

  1. Marinate the chicken pieces for 15 min - 2 hours before cooking
  2. Slice the onion and fry in oil for 2 minutes until it has coloured.
  3. 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
  4. Stir in coconut milk, cream, nuts, fresh shredded coconut and sugar. Let simmer uncovered for 6-8 minutes
  5. Garnish with spinach leaves, fresh coriander, green chillies and fresh grated coconut.

Garnish

  1. Spenatblad
  2. Fresh coriander
  3. Fresh green chili
  4. Freshly grated coconut

Cooking accessories

  1. 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.