Description
Spice-packed Indian coconut chicken korma delights taste buds with creamy, fragrant goodness. Rich layers of traditional flavors blend seamlessly, inviting culinary adventurers to savor each delectable bite.
Ingredients
Scale
Protein:
- 1 pound (450 grams) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
Spices and Seasonings:
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- ½ teaspoon chili powder (optional, for heat)
- 1 teaspoon salt
Base and Supporting Ingredients:
- ½ cup (120 grams) plain yogurt
- 1 tablespoon lemon juice
- 2 tablespoons vegetable oil or ghee
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons ground almonds or cashews (optional, for richness)
- 1 can (14 ounces/400 milliliters) coconut milk
- ½ cup (120 milliliters) chicken broth or water
- 1 tablespoon tomato paste
- 1 teaspoon sugar (optional, to balance flavors)
Garnish:
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons toasted cashews (optional)
Instructions
- Prepare the chicken by creating a robust marinade in a mixing bowl, combining yogurt, zesty lemon juice, earthy turmeric, aromatic garam masala, ground coriander, optional chili powder, and salt for enhanced flavor.
- Thoroughly coat chicken pieces with the marinade, ensuring complete coverage, then seal and refrigerate for a minimum of half an hour to allow flavors to penetrate deeply.
- Warm oil or ghee in a spacious skillet, introducing finely chopped onions and caramelizing them until they develop a rich golden hue, releasing their natural sweetness.
- Incorporate minced garlic and grated ginger, sautéing briefly to unleash their intense aromatic qualities and create a fragrant base for the korma.
- Introduce ground nuts, cumin, additional coriander, warming cinnamon, and complex cardamom, toasting momentarily to intensify their essential oils and develop a nuanced flavor profile.
- Pour in creamy coconut milk, savory chicken broth, concentrated tomato paste, and optional sugar, gently bringing the mixture to a harmonious simmer.
- Carefully transfer marinated chicken into the simmering sauce, including any residual marinade, allowing the proteins to absorb the rich, multilayered flavors.
- Reduce heat and let the korma gently bubble, occasionally stirring, until chicken becomes supremely tender and sauce reaches a luxurious, thickened consistency.
- Adjust seasoning with salt, ensuring a perfectly balanced taste that highlights the dish’s intricate spice blend.
- Plate the aromatic korma, crowning it with fresh cilantro leaves and toasted cashews for textural contrast, presenting alongside fluffy basmati rice or warm naan bread.
Notes
- Marinate chicken overnight for deeper, more intense flavor infusion that allows spices to penetrate meat thoroughly.
- Use full-fat yogurt to create richer, creamier sauce with smoother texture and enhanced mouthfeel.
- Toast nuts before grinding to release natural oils and develop deeper, nuttier undertones in the korma sauce.
- Customize heat levels by adjusting chili powder or adding fresh green chilies for personalized spice experience.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 430
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 18 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 100 mg