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- 500g boneless chicken thighs - 1 large onion - 2 cloves of garlic - 1 tablespoon fresh ginger - 1 tablespoon garam masala - 1 teaspoon ground cumin - 1 teaspoon ground coriander - ½ teaspoon ground turmeric - Salt, to taste - 3 tablespoons plain yogurt - 1 cup full-fat coconut milk - 2 tablespoons ground almonds - Fresh cilantro, chopped - Vegetable oil In this recipe, I use simple but tasty ingredients. The chicken thighs are perfect for a tender bite. They soak up flavors well. I slice the onion to add sweetness. Garlic and ginger give a nice kick. The spices are key. Garam masala adds warmth. Ground cumin and coriander bring depth. Turmeric gives a lovely color and a hint of earthiness. Salt is important to balance all the flavors. For creaminess, I use yogurt and coconut milk. The yogurt helps tenderize the chicken. Coconut milk adds richness and a smooth texture. Ground almonds add a nice nutty flavor. Finally, fresh cilantro brightens up the dish. It adds a pop of color and freshness. Vegetable oil is used for cooking. It helps in sautéing and getting those onions golden brown. This mix of ingredients brings the korma to life. They work together to create a rich and tasty dish. {{ingredient_image_2}} - Combine chicken, yogurt, turmeric, and salt. - Cover and refrigerate for 30 minutes. Start by mixing the chicken pieces with yogurt, turmeric, and salt in a bowl. The yogurt makes the chicken tender and adds flavor. Cover the bowl and place it in the fridge for 30 minutes. This step helps the flavors blend well into the chicken. - Heat oil and caramelize onions. - Add garlic and ginger, cooking until aromatic. Next, heat vegetable oil in a large skillet over medium heat. Add the sliced onion and cook until golden brown. This should take about 5 to 7 minutes. The caramelized onions add sweetness. After that, add minced garlic and grated ginger. Stir them for 1 to 2 minutes until they smell great. - Add marinated chicken and sauté until cooked. - Incorporate spices for flavor enhancement. Now, add the marinated chicken to the skillet. Stir it often, cooking until it turns white. This takes about 5 minutes. Then, sprinkle in the garam masala, cumin, and coriander. Cook for another 2 minutes to let the spices release their flavors. - Stir in coconut milk and ground almonds. - Simmer to blend flavors and cook chicken thoroughly. Gradually pour in the coconut milk while stirring. Mix in the ground almonds for creaminess. Bring the mixture to a gentle simmer. Cover the skillet and let it cook for 20 minutes. This makes the chicken tender and lets all the flavors blend. - Adjust salt as needed. - Garnish with cilantro before serving. After cooking, taste the korma. Adjust the salt if needed. Just before serving, add freshly chopped cilantro on top. This gives a nice color and fresh flavor. Enjoy your easy chicken korma! Marinating chicken is key for great flavor. I mix chicken with yogurt, turmeric, and salt. This blend makes the chicken tender and tasty. I let it sit in the fridge for at least 30 minutes. The longer it marinates, the better it tastes. To get caramelized onions, slice them thin. Heat oil in a large skillet over medium heat. Add the onions and stir often. Cook until they are golden brown, which takes about 5-7 minutes. This step adds depth to your dish. If you want more flavor, try adding spices. A pinch of cinnamon or cardamom can enhance your korma. You can also add a touch of chili for heat. Each spice adds a unique twist to the dish. Fresh herbs can brighten the korma. Chopped cilantro adds freshness when you serve it. You can also use mint for a different flavor. Adding herbs right before serving keeps them vibrant. For sides, basmati rice is perfect with chicken korma. The rice absorbs the sauce well. Warm naan bread is another great option. You can scoop up the korma with it. For a great presentation, use a deep bowl for serving. Drizzle a bit of coconut milk on top. Sprinkle more chopped cilantro for color. This makes your meal look as good as it tastes. Pro Tips Marination Magic: Allow the chicken to marinate longer than 30 minutes if possible, as this will deepen the flavors and tenderness of the meat. Spice Toasting: Toast the spices lightly in the pan before adding the chicken for an enhanced aroma and depth of flavor in your korma. Coconut Creaminess: For an extra creamy texture, use full-fat coconut cream instead of coconut milk, which will make your korma even richer. Garnish Generously: Don’t skimp on the fresh cilantro; it adds a refreshing contrast to the creamy sauce and elevates the dish visually and flavor-wise. {{image_4}} You can switch chicken for paneer or vegetables. Paneer gives a creamy texture. It absorbs spices well and is vegetarian. For a veggie korma, use mixed vegetables like carrots and peas. You can also add sweet potatoes for extra sweetness. Another twist is using different nut pastes for creaminess. Cashew or pistachio pastes add a rich, nutty flavor. They also enhance the dish's texture. To make a mild korma, reduce the spices. Use less garam masala and cumin. You can also skip the chili peppers. If you want heat, add fresh chili peppers. Slice them and stir them in with the garlic and ginger. For a deeper spice flavor, consider using red chili powder. This lets you control the heat level easily. A slow cooker makes cooking simple. Just add all ingredients and let it cook. This method gives the chicken time to absorb all the flavors. For a quicker option, use an Instant Pot. Cook everything on high pressure for about 10 minutes. This saves time while keeping the korma tender and tasty. Both methods work well and provide delicious results. To store your chicken korma, let it cool first. Place the korma in an airtight container. This keeps it fresh and safe. You can keep it in the fridge for up to three days. Enjoy the flavors, but use it quickly for the best taste. You can freeze chicken korma for up to three months. Use a freezer-safe container or bag. Make sure you remove as much air as possible. When you are ready to eat, thaw it overnight in the fridge. For reheating, use the stovetop for best results. Place the korma in a pan over low heat. Stir often to keep it from sticking. You can also use a microwave. Heat in short bursts to avoid overheating. Adding a splash of coconut milk can help keep the flavor and texture. Making Easy Chicken Korma takes about one hour. Here’s the breakdown: - Prep time: 30 minutes, including marinating the chicken. - Cook time: 30 minutes to sauté and simmer the dish. Yes, you can replace coconut milk. Use heavy cream or almond milk. Both will change the taste. Heavy cream gives richness, while almond milk offers a lighter flavor. Chicken Korma pairs well with: - Steamed basmati rice - Warm naan bread - Raita (yogurt sauce) for a cool side These sides make a complete meal and balance the flavors. Chicken Korma has some healthy aspects. It has protein from chicken and healthy fats from coconut milk. To make it lighter: - Use less oil - Substitute yogurt for cream - Add more vegetables for fiber Yes, you can prep Chicken Korma ahead of time. Here are some tips: - Marinate the chicken the night before to enhance flavor. - Store it in the fridge for up to three days. - Reheat gently on the stove to keep it tender. This blog post shared how to make easy chicken korma from scratch. We covered key ingredients, cooking steps, and helpful tips. You learned about marinating chicken, sautéing onions, and making a creamy sauce. In closing, chicken korma is a delicious dish you can customize. Feel free to try different ingredients or adjust the spice level. Enjoy exploring this rich meal!

Creamy Chicken Korma Delight

A rich and creamy chicken korma made with aromatic spices and coconut milk.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Indian
Servings 4
Calories 450 kcal

Ingredients
  

  • 500 g boneless chicken thighs, cut into bite-sized pieces
  • 1 large onion, finely sliced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 3 tablespoons plain yogurt
  • 1 cup full-fat coconut milk
  • 2 tablespoons vegetable oil
  • 2 tablespoons ground almonds
  • 1 tablespoon garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon ground turmeric
  • to taste salt
  • for garnish fresh cilantro, chopped

Instructions
 

  • In a mixing bowl, combine the chicken pieces with the yogurt, ground turmeric, and salt. Ensure the chicken is well-coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes to enhance the flavor.
  • In a spacious skillet, heat the vegetable oil over medium heat. Add the finely sliced onion and sauté, stirring occasionally, until the onions are golden brown and caramelized, approximately 5-7 minutes.
  • Add the minced garlic and grated ginger to the skillet. Stir and cook for an additional 1-2 minutes until the mixture becomes aromatic and the garlic is slightly softened.
  • Carefully add the marinated chicken to the skillet. Stir frequently and cook until the chicken pieces turn white, which should take about 5 minutes.
  • Sprinkle the garam masala, cumin, and coriander over the chicken and continue to cook for 2 minutes, allowing the spices to toast and release their flavors effectively.
  • Gradually pour in the coconut milk while stirring to ensure all ingredients are well combined. Add the ground almonds for extra creaminess, mixing thoroughly. Bring the mixture to a gentle simmer.
  • Lower the heat to the lowest setting, cover the skillet with a lid, and let the korma cook for 20 minutes. This allows the chicken to become tender and fully cooked.
  • Taste the korma and adjust the salt to your preference, then stir well.
  • Just before serving, garnish with freshly chopped cilantro for a burst of freshness and color.

Notes

Serve with steamed basmati rice or warm naan bread for a complete meal.
Keyword chicken, creamy, curry, Indian cuisine, korma