Belly-Warming Indian Chicken Korma
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Indian
- Cuisine: Dinner
Description
I love Indian food. Growing up in England, Indian food was such a common staple of British culture. Halfway through the coast to coast hike last year, my husband and I had Indian food for dinner when we stopped in Kirkby Stephen. We had been having traditional pub food up to that point, so Indian food was such a pleasant reprieve. The restaurant, The Mango Tree, was super cozy and our waiter was so friendly! We always like to get several different dishes when we go to an Indian restaurant. On the milder side, we’ll choose either Tikka Masala, Butter Chicken, or Chicken Korma.
I notice a lot of people online add tomato paste to their korma, but traditionally, korma doesn’t have tomato flavoring. That’s butter chicken. So, you’ll notice that I don’t use any tomato paste. I’d suggest making butter chicken if you want a good tomato based sauce. You’ll also notice that I don’t add any garam masala. Garam masala consists of cardamom, coriander, cinnamon, cloves, and cumin ~ all individual ingredients you will find in this recipe.
What I love about chicken korma is that it is super quick to make. A great 30 minutes or under weekday dinner! Although a lot of people recommend marinating the chicken for at least an hour, I really don’t feel it adds that much value. If you think it does, go for it!
I love this over jasmine rice and a side of naan. Super simple, super fast, and super yummy!
Enjoy!
Ingredients
1½ lbs boneless, skinless chicken thighs, cut into bite size pieces
2” ginger, minced
6 garlic cloves, minced
1 large onion, chopped
1¼ cup Greek yogurt
½ cup coconut milk
¼ almonds, ground
2 tsp paprika
2 tsp cardamom
1 tsp coriander
1 tsp cinnamon
1 tsp cumin
1 tsp turmeric
1 tsp salt
½ tsp cloves
½ tsp red pepper flakes
2 TB ghee
Instructions
In a medium bowl, mix together the yogurt, ginger, garlic, ground almond, paprika, cardamom, coriander, cinnamon, cloves, cumin, turmeric, red pepper flakes, and salt. Add in the chicken and stir to thoroughly coat.
In a large sauce pan, heat the ghee over medium heat. Once melted and hot, add the onions. Cook 5 minutes, or until just starting to soften. Add in the chicken and yogurt sauce. Bring to a light boil then cover and reduce the heat to low. Cook 20 minutes, or until the chicken is cooked through.
Add in the coconut milk and stir to combine.
Serve over jasmine rice and a side of naan.
Enjoy!
Keywords: Indian Recipes, Chicken Korma, Indian Chicken Korma, Korma Recipes
