Chicken Korma Recipe
Author: Maya Kitchenette
Prep time:
Cook time:
Total time:
Serves: 6
- 1 kg chicken (I used mixed chicken parts)
- 1 large onion, sliced
- 2 onions, chopped or blended
- 1 tablespoon of finely grated fresh ginger
- 6 cloves of garlic, minced
- 4 tablespoon Korma masala (ready-made or home-made. Recipe in the blog post)
- 2 potatoes, quartered
- 2 tomatoes, cut into 6 wedges each
- 2 tablespoon plain yogurt (or cream)
- ¼ cup milk (OR coconut milk/almond milk)
- 3 tablespoon oil (or ghee)
- 2 heaped tablespoon ground almond (or cashew nuts)
- 2 green chilies, sliced
- 2 tablespoon coriander leaves, chopped
- 2 tablespoon mint, chopped
- 2 tablespoon curry leaves (optional)
- ½ lemon
- Salt and black pepper to taste
- Place the chicken pieces into a large bowl, add ¼ tsp of salt and the juice of half a lemon.
- Mix well and keep this aside
- Heat oil in a wok/pot.
- Add curry leaves and fry for 30 seconds. Add sliced onions and fry for another 2 minutes.
- Mix in chopped onion, ginger and garlic paste and fry for a further 1 minute.
- Add in Korma masala, green chili and fry till fragrant, for about 10 minutes.
- Add the chicken and continue to stir-fry for another 10-minutes.
- Mix the potatoes and tomatoes and enough water to cover just half of the chicken.
- Add salt and pepper to season.
- Cover the pot and let this cook. Do remember to give it a stir every 5 minutes.
- Once the chicken and potatoes are cooked, add the yogurt, milk and ground almonds.
- Reduce heat to low. Add the chopped mint and coriander and cook for another 2-3 minutes.
- Season with more salt if required.
Recipe by Maya Kitchenette at https://mayakitchenette.com/chicken-korma-recipe/
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