Chicken Korma is a restaurant favorite and is meant to be a spicy curry, but not hot. Korma is a mughlai dish originating with the Mughal emperors and usually refers to a dish where the meat or vegetables are braised with water, yoghurt, stock or cream, but in the UK it usually refers to a mild curry with a thick, creamy sauce that usually contains almonds.
If you want to make this into a vegetarian korma, just leave out the chicken.
- Cook Time :
- Ready Time :
- 4 chicken breast halves, boneless, skinless
- 1/2 cup oil
- 1/4 cup ghee or butter
- 6 medium onions
- 3 clove garlic
- 1 inch fresh ginger
- 20 whole cloves
- 12 green cardamom pods
- 1 teaspoon salt
- 1 1/2 teaspoons coriander ground
- 1/2 teaspoon cayenne pepper or more to taste
- 8 ounce plain yoghurt
- 1/2 cup water
- 1/2 cup milk
- Cut the chicken breasts into bite-size pieces and set aside. Peel the onions and chop them fine. You should have about 3 cups of onion. Mince the garlic and add to the bowl of chopped onions.
- In a large frying pan, heat the butter and oil, then saute the onions and garlic on a medium high heat for about 10 minutes, until translucent and golden.
- Crack the cardamom pods open between your fingers, just to open the shell. Add them to the pan. Add the ginger, cloves, bay leaves and salt. Saute until the onions are nice and brown, about 5 more minutes.
- Mix the coriander and red pepper with the yogurt. Add the yogurt to the frying pan, stirring as you pour, slowly so that the onion doesn’t stop bubbling.
- When the last of the yogurt dries up, add the chicken pieces and brown them. Add 1/2 cup water, reduce heat, cover and simmer for 20 minutes.
- Stir in the milk and turn off the heat. It needs to sit a few minutes to let the flavors blend. The longer you let it sit after cooking, the better it will taste (up to several hours).
Serve this with some saffron rice and some vegetable side dishes.