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.)
Marinade
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1 kgChicken pieces
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1 mskShanti's Korma Spice
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1 tskGinger paste
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1 tskGarlic paste
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2 dlTurkish yoghurt
Stew
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1/2Thinly sliced yellow onion
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1/2Thinly sliced red onion
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1 mskGarlic paste (or 2-3 finely chopped garlic cloves)
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1 tskGreen chili paste
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2 cmFresh ginger
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½ mskShanti's Korma Spice
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½ mskSalt
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200 gramCoconut milk
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50 gramCream
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2 mskCrushed nuts (e.g. cashews, pistachios, almonds, etc.)
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1 mskFresh grated coconut (available at Thai grocery stores)
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1 mskSugar
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.