Easy Chicken Korma (Print Version)
# Ingredients:
→ To marinate the chicken
01 -
3 lbs boneless skinless chicken thighs or breasts
02 -
2 tsp mild yellow curry powder
03 -
2 tbsp garam masala
04 -
1/2 tsp salt
05 -
1/2 tsp ground black pepper
→ For the sauce
06 -
3 tbsp olive oil (or clarified butter or ghee)
07 -
2 white onions
08 -
6 cloves garlic
09 -
1/4 cup water
10 -
4 large tomatoes, diced small
11 -
2 tbsp freshly grated ginger root
12 -
1/2 cup ground toasted cashews
13 -
1 cup coconut milk
14 -
1 1/2 cups plain low-fat yogurt
15 -
1/2 small red chili, minced
16 -
2 tsp turmeric
17 -
1 tsp cinnamon
18 -
1/2 tsp ground cardamom
19 -
4 tsp mild yellow curry powder
20 -
1/2 tsp nutmeg
21 -
1 tsp salt
22 -
2 tsp garam masala
23 -
1 tsp black pepper
24 -
1 tsp ground coriander seed
25 -
1/2 tsp ground cloves
26 -
pinch saffron, optional
27 -
1/2 tsp cumin
28 -
1 tbsp brown sugar
# Instructions:
01 -
Drizzle the chicken with 3 tbsp olive oil and sprinkle on the curry powder, garam masala, salt, and pepper. Massage into the meat and cover, leaving to marinate for at least a couple of hours or overnight.
02 -
Grill the chicken until fully cooked but not dried out. Set it aside.
03 -
Puree together the onions, garlic, and water.
04 -
In a large saucepan, heat the olive oil or ghee over medium heat. Add the pureed onion mixture and cook, stirring constantly, for a few minutes.
05 -
Add all of the remaining ingredients to the saucepan and simmer slowly for about 30-40 minutes.
06 -
Add the grilled chicken to the sauce and simmer for an additional 10-15 minutes. Optional: Add canned, rinsed chickpeas or vegetables like bell peppers or cauliflower.
07 -
Serve with steamed jasmine rice and/or naan. Garnish with chopped toasted cashews or almonds, if desired.