Ultimate Chicken Korma Recipe
The perfect chicken korma balances rich, creamy textures with aromatic spices, creating a mild yet deeply flavoured curry. This recipe combines traditional techniques with modern accessibility, ensuring restaurant-quality results at home.
Chicken Korma Ingredients & Instructions
Marinade
- 750g chicken thighs, cut into bite-sized pieces
- 1/2 cup full-fat yogurt
- 4 cloves garlic, crushed
- 1-inch ginger, crushed
- 1/2 tsp turmeric
- 1 tsp salt
Main Ingredients
- 2 large onions (500g), sliced
- 3 tbsp ghee or oil
- 2 tbsp cashews or almonds
- 2 cardamom pods
- 1 cinnamon stick
- 2 bay leaves
- 4 cloves
- 1/2 cup yogurt
- 200ml coconut milk
- Salt to taste
Ground Spices
- 1.5 tsp coriander powder
- 1 tsp cumin powder
- 1/2 tsp turmeric
- 1/2 tsp garam masala
- 1/4 tsp black pepper
Method
- Marinade (2-6 hours)
- Mix chicken with marinade ingredients
- Keep refrigerated
- Base Preparation
- Slowly brown onions in ghee until deep golden (20-25 minutes)
- Remove and blend with nuts and 1/4 cup yogurt until smooth
- Main Cooking
- In same pan, add whole spices
- Add marinated chicken, cook 5 minutes
- Add onion paste and ground spices
- Add remaining yogurt and coconut milk
- Simmer covered on low heat (25-30 minutes)
- Finish with garam masala
Top Tips
- Room temperature yogurt prevents curdling
- Never rush the onion browning stage
- Use a heavy-bottomed pan for even heat
- Add coconut milk gradually while stirring
- Rest for 10 minutes before serving
Variations
Vegetarian Korma
- Replace chicken with mixed vegetables or paneer
- Reduce cooking time to 15-20 minutes
Richer Version
- Add 2 tbsp cream at the end
- Include 1 tbsp poppy seeds with nuts
Lighter Version
- Use light coconut milk
- Replace ghee with oil
- Skip nuts or reduce quantity
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 425 |
| Protein | 32g |
| Fat | 28g |
| Carbs | 12g |
| Fiber | 3g |
| Sugar | 4g |
How Can Sichuan Spicy Chicken Be Adapted into a Creamier Chicken Korma Style?
Blending fiery elements with creamy indulgence, authentic sichuan spicy chicken recipe inspires a bold twist on chicken korma. By merging Sichuan’s signature chilies and numbing spices with yogurt, cream, and fragrant korma spices, the dish transforms into a rich fusion, offering layers of heat and smoothness in every bite.
FAQ
Q: Can I make this ahead of time?
A: Yes, it actually tastes better the next day. Store in the refrigerator for up to 3 days.
Q: Why did my yogurt curdle?
A: Use full-fat yogurt at room temperature and add it gradually while stirring constantly.
Q: Can I freeze this curry?
A: Yes, freeze for up to 3 months. Thaw overnight and reheat gently.
Q: Is this recipe gluten-free?
A: Yes, but always check individual spice packages for cross-contamination warnings.
