Korma

Ingredients

• boneless chicken, cut into pieces250g
• plain yogurt.25 cup
• ginger-garlic paste1 tbsp
• turmeric powder.5 tsp
• red chili powder1 tsp
• coriander powder1 tsp
• garam masala.5 tsp
• cashew and almond paste.25 cup
• large onion, thinly sliced1 piece
• oil or ghee2 tbsp
• SaltTo taste
• Fresh coriander leavesFor Garnish
• cream for garnish1 tbsp

Instructions

1. 1

   Step 1

   Marinate 250g of chicken pieces in a mixture of yogurt, ginger-garlic paste, and powdered spices for at least 30 minutes.

2. 2

   Step 2

   Heat oil or ghee in a pan and sauté sliced onions until golden brown. Remove half of the onions and set aside for garnish.

3. 3

   Step 3

   In the same pan, add the marinated chicken and cook until it is browned on all sides.

4. 4

   Step 4

   Add a paste of cashews and almonds, and cook for a few minutes until the oil starts to separate.

5. 5

   Step 5

   Pour in water or chicken broth, season with salt, and bring the curry to a simmer.

6. 6

   Step 6

   Cover and cook for 15-20 minutes, or until the chicken is cooked through and the gravy has thickened.

7. 7

   Step 7

   Garnish with fried onions, chopped coriander leaves, and a swirl of cream.

8. 8

   Step 8

   Serve hot with naan or rice.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Korma can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.