Chicken Korma

Yield:
4 servings
Ingredients
  • 4 tablespoons vegetable oil
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 1/2 teaspoon julienned ginger
  • 1 teaspoon salt
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1 pound chicken, cooked
  • 1 cup water
  • 1 1/2 teaspoons garam masala, or to taste
  • 1/4 pint heavy cream
  • 2 teaspoons finely chopped coriander
Directions

Heat oil in a large deep frying pan adding chopped onions and fry for 4 to 5 minutes on a medium heat until the onions are slightly brown. Add the garlic and ginger and cook for a further 1 or 2 minutes. Add the salt, turmeric and ground cumin.

Turn up the heat and further cook for another 1 minute then add the chicken. It is very crucial that spices are mixed within the pan at this point and stirred to ensure that the chicken cooks with texture and flavor. Add water after stirring the chicken into the spices. Turn down the heat slightly and stir in the garam masala and cream cook for a further 5 minutes. Serve sprinkled with green coriander.


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    This is one of my go-to Indian recipes, and I have two extensive Indian cookbooks! I usually use less chicken and add about 2 cups of chopped vegetables (usually zucchini, carrots and either cauliflower or peas to make it a well-rounded meal. (The vegetables require simmering for 15+ minutes, so you may wish to add the chicken last if it's already been cooked. I also usually use 3/4 c. of half and half and reduce the water to about 1/2 c., since I don't always have heavy cream on hand. I've been making this recipe for about 7-8 years--it's a favorite of mine and now my husband's and 4-year old daughter's.
    I loved this recipe. It was flavorful and easy to make. I would have liked a bit more sauce than this makes and I did up the cream a bit. I also added coconut milk and since I didn't have any whipping cream I used evaporated milk. It still tasted super great! I will be making this one again!
    Quick and easy to make and very delicious! I substituted the cream with light coconut milk and added some coconut flakes and sliced almonds. I will definitely be adding this dish to my dinner recipes!
    This one is a keeper. It was easy enough to throw together on a weeknight and our 3 1/2 year old gobbled it up. I added a can of chick peas as well as a few blanched potato cubes (plus some extra spices, water and cream since there was more to the dish). Plus, made some brown rice in a rice cooker and threw a package of naan from Whole Foods onto a hot griddle pan. Instant Indian night!
    Great recipe. Very creamy and flavorful. My two-year old loved it (although he loves curries of any sort). I dare say obviously better than the jarred versions of Korma, but sadly, some jarred versions have been better than some recipes...but this one is a winner.
    Quite easy to make and it tasted good. I think it works a bit better of you add the garam masala at the beginning and cook the spices for a bit longer to allow the flavors to blend a bit more.
    Great recipe. Minor modifications I made were to:
     
    - grate the ginger with a microplane
     
    - use raw chicken breast
     
    - use less water, but cover pot while cooking
     
    - substitute yogurt for the heavy cream
     
    - add 1/4 cup sliced blanched almonds with the garam masala
     

     
    Don't forget that when they say 'green coriander' they mean cilantro (it's a UK thing.) Also make sure that your garam masala is fresh otherwise the flavor will be bland - ground spices lose their potency quickly. If in doubt use double, there's no (chili)heat in garam masala so you can't spoil things.
    Qiuck, only one pot, delicious. What's not to like?
    this was not a winner. the korma was bland and not at all creamy as it is in restaurants.
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