Indian Chicken Korma (Video)
A classic Indian curry that's subtly spiced but rich in flavor. Ground cashews makes this curry rich, creamy and super delicious.
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Servings
Ingredients
- 3 tablespoon oil
- 5 cloves
- 6 green cardamom pods split
- 1 dried bay leaf
- 1 large onion finely chopped
- ¼ cup korma paste homemade or store bought
- 500 g boneless chicken chicken thigh, cut into cubes
- 150 ml fresh heavy (thickened) cream I used low fat
- ¼ cup chopped coriander cilantro leaves
- Coriander cilantro leaves and cashew nuts, to garnish
Instructions
- Heat oil in a large pan over medium- high heat. Stir fry cloves, cardamoms and bay leaf. Add chopped onion. Sauté, stirring occasionally, for 2-3 minutes or until onions turn soft and translucent.
- Add korma paste. Fry for 2-3 minutes or until the raw smell disappears.
- Add chicken. Pour in ¾ cup water. Bring to a boil. Reduce heat, and simmer for 10-15 minutes or until the chicken is cooked through. Stir in cream. Simmer, stirring often, for 3-4 minutes. Garnish with coriander (cilantro) leaves.
Video
Notes
-If you don't like cashews, substitute with almonds. You can also add a mixture of cashew nuts and almonds. For example, 1 tablespoon cashew nuts and 1 tablespoon almonds
-Replace fresh cream with yogurt if you like
-I prefer boneless chicken in this recipe. But you can also opt for chicken with bone
-I highly recommend using fresh ginger and garlic in this recipe. If fresh is unavailable, use store bought ginger garlic paste
-Replace fresh cream with yogurt if you like
-I prefer boneless chicken in this recipe. But you can also opt for chicken with bone
-I highly recommend using fresh ginger and garlic in this recipe. If fresh is unavailable, use store bought ginger garlic paste
Nutrition
Serving: 1g | Calories: 369kcal | Carbohydrates: 6g | Protein: 38g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 16g | Cholesterol: 115mg | Sodium: 134mg | Fiber: 2g | Sugar: 2g