About Chicken Korma Recipe:

Chicken Korma Recipe has its roots within the Mughlai cuisine of the Indian subcontinent. A characteristic, Mughal dish, it is often traced back to the 16th century and the Mughal incursions into the region.

What is a Chicken Korma Recipe:

The Chicken korma recipe is more popular, in North India while the Chicken korma recipe is more relished in the south. Both recipes have very minute difference due to the ingredients used and therefore a method of creating it. Classically, a Chicken korma recipe is a dish wherein “meat or vegetables braised with water, stock and yoghurt or cream”.

How many calories in Chicken Korma Recipe:

With, its generous, content of cream and coconut, you can expect a chicken korma recipe to beat even this high level of cholesterol-raising saturates. Add naan bread and poppadum’s, and it could easily reach 1,300-1,400 calories. A non-creamy vegetable curry can be a good bet too.

Preparation for Chicken Korma Recipe:

Curry Paste:

• Heat 1 tablespoon oil and toast coriander seeds, fennel seeds, cardamom and cinnamon for few seconds.
• Then add chopped green chillies, ginger, garlic and onion.
• Once it turns soft and aromatic, add grated coconut and roast for few seconds.
• Make sure that the coconut does not change colour or else the curry will turn dark.
• Cool and grind to a smooth paste along, with peeled and chopped almonds or one tablespoon of almond powder and adding less water.

How to make Chicken Korma Recipe:

• Heat oil during a saucepan and fry sliced onion till light golden.
• Then add ginger & garlic paste followed by chopped tomato.
• Fry till the oil separates and then add the chicken pieces, turmeric powder, and salt.
• Stir fry on medium-high heat for 1 minute. Add 2 cups of water and cook on medium flame till chicken is half done (10 minutes).
• Open the lid and add the curry paste, garam masala powder, juice, salt if needed, coconut milk and chopped coriander leaves.
• You can also add more chopped green chillies if needed and adjust the consistency of the curry by adding more water.
• Place the lid and cook the curry on a slow flame for five more minutes or until the chicken is fully cooked Garnish with chopped coriander leaves and fried onion.
• Serve hot with steamed rice, pulao or naan.

Chicken Korma Recipe, Authentic Indian Chicken Korma

Recipe by onetea1Course: LunchDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

391

kcal

Total time

40

minutes

The korma is more popular, in North India while the korma is more relished in the south. Both recipes have very minute difference due to the ingredients used and therefore a method of creating it.

Ingredients

• 1 kg – Chicken (Cut into small pieces)

• 1 – Sliced Onion

• 1 – Chopped Tomato

• 1 tsp – Ginger & Garlic paste, combined

• ½ tsp – Turmeric powder

• ½ tsp – Garam masala powder

• ½ Cup – Coconut milk

• 1 tsp – Lemon juice

• 5 tsp – Cooking oil

• 1 ½ tsp – Salt

• Curry Paste

• 1 cup – freshly grated coconut

• 4 to 5 – Green chillies, or according to taste

• 1 tsp – Chopped garlic

• 1 tsp – Chopped ginger

• 1 – Onion, chopped

• 1 tsp – Fennel seeds (Badi Saunf)

• 1 tsp – Coriander seeds

• 3 – Green cardamom

• 1-inch – a piece of cinnamon stick

• 5 – Almonds

• For Garnish:

• One Hand full – Chopped coriander leaves

• One Cup – Fried onion

Directions

• Curry Paste:
• Heat 1 tablespoon oil and toast coriander seeds, fennel seeds, cardamom and cinnamon for few seconds.
• Then add chopped green chillies, ginger, garlic and onion.
• Once it turns soft and aromatic, add grated coconut and roast for few seconds.
• Make sure that the coconut does not change colour or else the curry will turn dark.
• Cool and grind to a smooth paste along, with peeled and chopped almonds or one tablespoon of almond powder and adding less water.
• How to make Chicken Korma:
• Heat oil during a saucepan and fry sliced onion till light golden.
  Then add ginger & garlic paste followed by chopped tomato.
• Fry till the oil separates and then add the chicken pieces, turmeric powder, and salt.
• Stir fry on medium-high heat for 1 minute. Add 2 cups of water and cook on medium flame till chicken is half done (10 minutes).
• Open the lid and add the curry paste, garam masala powder, juice, salt if needed, coconut milk and chopped coriander leaves.
• You can also add more chopped green chillies if needed and adjust the consistency of the curry by adding more water.
• Place the lid and cook the curry on a slow flame for five more minutes or until the chicken is fully cooked Garnish with chopped coriander leaves and fried onion.
• Serve hot with steamed rice, pulao or naan.

Notes

• Store-bought, garam masala can be used for a Chicken Korma, a mild garam masala works great.
• If, you can skip coconut and just use yoghurt chicken korma taste for a different flavour.

Chefs tips:

You can try this dish with mutton or beef also. Add thick coconut milk to get a better taste.

Nutritional facts Chicken Korma Recipe:

Amount: Per serving / Calories: 391 kcl / Fat: 27 g / Cholesterol: 94 mg / Sugar: 3 g / Protein: 25 g / Carbohydrates: 9 g

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