Chicken Korma - Emointhekitchen

emointhekitchen

Korma is a curry dish that hails from the Indian subcontinent, deeply influenced by the exquisite Mughlai cuisine. As it traversed through time and cultures, Korma adapted elegantly to Anglo-Indian and British palates, becoming a beloved favourite across various regions.

What is Korma?

At its core, Korma consists of tender meat or vibrant vegetables slow-simmered in a rich blend of yoghurt, water, or stock. The addition of a carefully selected array of spices creates a thick, flavorful gravy that distinguishes Korma from other curries. Notably, its flavour profile is subtler compared to many non-vegetarian dishes, offering a more aromatic experience that pleases the senses without overwhelming them.g

Try Your Hand at Making Korma

You will need:

2 tablespoons olive oil
2 yellow onions, finely chopped
750g chicken breast, diced
4 cloves of garlic
1 teaspoon ginger powder
2 teaspoons garam masala
1 teaspoon cumin
1 teaspoon coriander powder
50g yellow curry paste
1 teaspoon cayenne pepper (chilli powder)
1 teaspoon Madras curry powder
1 teaspoon turmeric powder
140g tomato paste
1 1/2 cups water
140g plain Greek yoghurt
400ml canned coconut milk
100g cherry tomatoes, halved
100g baby spinach
1/4 cup flour
Salt and black pepper to taste
Chopped parsley for garnish

Procedure

Heat the olive oil in a wok over medium heat and fry the finely chopped onion until golden brown and softened. Add the garlic and ginger powder and cook for 2 minutes until fragrant.

Stir in the garam masala, cumin, coriander, chilli and turmeric. Stir in the tomato puree and mix the mixture the chicken to coat the chicken pieces thoroughly with the spice mixture. Add the Greek yoghurt, halved cherry tomatoes, baby spinach, coconut milk and water and simmer gently until the chicken is cooked through. Stir in the flour and cook for a further 5 minutes. Sprinkle with freshly chopped parsley and serve hot.