Korma Chicken

Name: Korma Chicken
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 2 servings
Ingredients: For marinade; 300 g boneless chicken thighs or breast; 3 tbsp plain yogurt; 1/2 tsp turmeric powder; 1/2 tsp salt; For Curry paste; 1 medium yellow onion, thinly sliced; 1 tsp cumin seeds; 3 green cardamom pods; 1 cinnamon stick; 3 cloves; 2 tbsp neutral oil or ghee; 1 tbsp butter; 50 g ground almonds or unsalted cashew paste; 1 cup water (for blending); For cooking; 1/2 tbsp chopped ginger; 1/2 tbsp chopped garlic; 1 tsp ground coriander; 1 tsp ground cumin; 1/2 tsp chili powder; 100 ml chicken stock or water; 100 ml cream or coconut milk; salt (to taste)

Chicken Korma (No Curry Paste) | Creamy Indian Curry from Scratch

Ingredients

For marinade
300 g boneless chicken thighs or breast
3 tbsp plain yogurt
1/2 tsp turmeric powder
1/2 tsp salt
For Curry paste
1 medium yellow onion, thinly sliced
1 tsp cumin seeds
3 green cardamom pods
1 cinnamon stick
3 cloves
2 tbsp neutral oil or ghee
1 tbsp butter
50 g ground almonds or unsalted cashew paste
1 cup water (for blending)
For cooking
1/2 tbsp chopped ginger
1/2 tbsp chopped garlic
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp chili powder
100 ml chicken stock or water
100 ml cream or coconut milk
salt (to taste)

The Creamiest, Most Fragrant Curry You Will Ever Make Korma is the curry I make when I want to impress someone who thinks they do not like spicy food. It is aromatic and complex but gentle -- a creamy, nut-based sauce that wraps tender chicken in pure luxury. This has been in my recipe collection since the very beginning of Sugar Spice Lab, and it is the dish I make when I want to show someone what Indian-inspired cooking can be at its most elegant. My family's version is a little richer than

View full recipe on Sugar Spice Lab