What is Chicken Korma ?
Chicken Korma is a classic and popular dish in Indian and South Asian cuisine. It is a flavorful and mildly spiced curry made with tender pieces of chicken cooked in a rich, creamy sauce. The dish has a long history and is believed to have originated in the Mughal era in India.
The preparation of Chicken Korma typically involves marinating the chicken in a mixture of yogurt and various spices. This step not only adds flavor but also helps to tenderize the meat. The spices used in the marinade can vary, but common ones include cumin, coriander, turmeric, garam masala, and chili powder.
After marinating the chicken for a few hours (or overnight), it is then cooked with a blend of aromatic spices and a base made from onions, garlic, and ginger. The spices may include cardamom, cloves, cinnamon, and bay leaves, which lend a rich and fragrant aroma to the dish.
The creaminess of Chicken Korma comes from the addition of ground nuts (such as almonds, cashews, or both) and cream or yogurt. These ingredients give the curry its signature smooth texture and nutty flavor. In some variations, coconut milk may also be used to enhance the creaminess.
The spiciness of Chicken Korma is typically kept at a mild level to allow the other flavors to shine through, making it a favorite among those who prefer less spicy dishes.
Chicken Korma is often garnished with chopped nuts, such as almonds or cashews, and fresh coriander leaves. It is commonly served with Indian bread, such as naan or roti, or with steamed basmati rice.
Overall, Chicken Korma is a delectable and comforting dish that offers a perfect harmony of flavors, making it a beloved choice in Indian cuisine both within the country and around the world.
How to cook Chicken Korma
Making Chicken Korma at home is a delightful culinary adventure. Here’s a simple recipe to guide you through the process. Remember that there are many variations of Chicken Korma, so feel free to adjust the ingredients and spices according to your taste preferences.
Ingredients:
– 500g boneless chicken, cut into bite-sized pieces
– 1 cup plain yogurt (Greek yogurt or hung curd works well)
– 1 large onion, finely chopped
– 3-4 garlic cloves, minced
– 1-inch piece of ginger, grated
– 1/2 cup ground nuts (almonds and/or cashews)
– 1/4 cup heavy cream or coconut milk (for a dairy-free option)
– 2 tablespoons ghee or vegetable oil
– 1-2 bay leaves
– 3-4 green cardamom pods
– 2-3 cloves
– 1-inch cinnamon stick
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder (adjust according to your spice preference)
– 1/2 teaspoon garam masala
– Salt, to taste
– Chopped cilantro (coriander leaves) for garnish
– Chopped almonds or cashews for garnish (optional)
Instructions:
1. Marinate the chicken: In a mixing bowl, combine the yogurt, minced garlic, grated ginger, ground cumin, ground coriander, turmeric powder, red chili powder, garam masala, and salt. Add the chicken pieces to the marinade, ensuring they are well coated. Cover the bowl and refrigerate for at least 1-2 hours (or overnight) to allow the flavors to infuse.
2. Prepare the ground nut paste: In a blender or food processor, blend the ground nuts with a little water to form a smooth paste. Set aside.
3. Heat ghee or oil in a large, deep skillet over medium heat. Add the bay leaves, green cardamom pods, cloves, and cinnamon stick. Sauté for a minute or until the spices release their aroma.
4. Add the chopped onions to the skillet and cook until they turn soft and golden brown.
5. Add the marinated chicken to the skillet and cook for about 5-7 minutes, stirring occasionally, until the chicken is partially cooked.
6. Stir in the ground nut paste, mixing it well with the chicken and onions.
7. Lower the heat to a simmer, cover the skillet with a lid, and let the chicken cook in the nutty sauce for about 15-20 minutes or until the chicken is fully cooked and tender.
8. If the sauce appears too thick, you can add a little water or chicken broth to achieve the desired consistency.
9. Pour in the heavy cream or coconut milk, and stir gently to incorporate it into the curry. Simmer for an additional 5 minutes to let the flavors meld together.
10. Taste and adjust the seasoning with salt and spices as needed.
11. Remove the skillet from the heat, and garnish the Chicken Korma with chopped cilantro and chopped almonds or cashews (if using).
Your delicious Chicken Korma is now ready to be served! Enjoy it with steamed basmati rice, naan bread, or your favorite Indian flatbread for a wholesome and satisfying meal.
