Chicken Korma Recipe
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Cook time: 
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Serves: 6
 
Ingredients
  • 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
Instructions
  1. Place the chicken pieces into a large bowl, add ¼ tsp of salt and the juice of half a lemon.
  2. Mix well and keep this aside
  3. Heat oil in a wok/pot.
  4. Add curry leaves and fry for 30 seconds. Add sliced onions and fry for another 2 minutes.
  5. Mix in chopped onion, ginger and garlic paste and fry for a further 1 minute.
  6. Add in Korma masala, green chili and fry till fragrant, for about 10 minutes.
  7. Add the chicken and continue to stir-fry for another 10-minutes.
  8. Mix the potatoes and tomatoes and enough water to cover just half of the chicken.
  9. Add salt and pepper to season.
  10. Cover the pot and let this cook. Do remember to give it a stir every 5 minutes.
  11. Once the chicken and potatoes are cooked, add the yogurt, milk and ground almonds.
  12. Reduce heat to low. Add the chopped mint and coriander and cook for another 2-3 minutes.
  13. Season with more salt if required.
Recipe by Maya Kitchenette at https://mayakitchenette.com/chicken-korma-recipe/