CHICKEN KORMA

Total Time:
38 min
Prep:
25 min
Cook:
13 min

Yield:
4 servings
Level:
Easy

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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    14 Reviews
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    I love the chicken korma at my local Indian restaurant, but this was nowhere near as good. The sauce was tangier and blander, like the spices didn't cover up the yogurt flavor well enough. If you are going to make it I would recommend increasing the spices by 1.5 and perhaps using a blend of yogurt and heavy cream.
    Very tasty, quick and easy to make! I do wish that it had more sauce. I think next time I'll double all the ingredients except for the chicken and onions.
    Delicious and very easy to make!
    Quite easy to make and very good. I bumped up the garam masala as I like my food spicy. Also substituted greek yogurt for the cream, and it worked just fine. Also, green coriander and cilantro are the same thing, just another one of those language differences between the Brits and Americans!
    This was easy and good. I added a handful of sliced almonds and 1/4 cup of coconut milk toward the end. Next time I will substitute the heavy cream with equal parts plain greek yogurt and coconut milk to thicken and sweeten it a bit since the finished product (before I added the 1/4 cup coconut milk) was slightly bland and the sauce was thin. As someone suggested before, I topped it with chopped cilantro, not coriander. Thanks for that tip!!! Will use this recipe again.
    I made this for crowed -- some of whom had never tasted Indian food, others who have eaten at very good Indian restaurants -- and everyone seemed to love it.
     
    I followed recipe fairly closely -- although I did put the onions, garlic and ginger in the food processor and pulsed them until minced almost smooth -- that way the sauce remains smooth with no really noticeable pieces of onion or garlic.
     

     
    I thought the sauce was a bit too thin and runny -- next time I'll experiment with a way to thicken it a bit more. I tried mixing a bit of flour with some cream until very smooth, then added that -- but didn't thicken enough.
     

     
    Overall, very good flavors and so easy -- I'll make this again
    This recipe was the first Indian food recipe that tasted somewhat similar to the food I used to get at my college town's Indian restaurant. The food there was delicious and some of the best in the whole Twin Cities area. Highly reccommended for ease of cooking AND taste!
    This receipe is not bad but to be honest I have purchased better in a jar. It's just not worth the extra time.
    I did a search the other night for korma chicken, and the top 5 recipes all called for a mile-long list of ingredients. No doubt they are traditional and typical Korma recipes, I needed something quicker and less complicated, even if it was a "modified korma". This recipe is it! I changed things around a bit by using 1" chicken breasts cut into chunks. Also sauteed red onions (didn't have yellow) and added some chopped green peppers (great!). Other than that, I stuck to the plan and my chicken came out GREAT!. Fabulous, even! I'll definitely use this recipe again!
    I have an Indian cookbook (by Madhur Jaffrey), but I keep coming back to this recipe! Delicious and creamy. I like to reduce the oil by a tablespoon or so and replace it with butter for flavor. Although the recipe calls for cooked chicken, I find it works better just to pan fry it with sauteed onions, adding a bit more oil as needed. Otherwise, the chicken can get tough from overcooking. Another modification I've made is substituting 1/2 cup water and 3/4 cup half-and-half instead of water and cream. It works just as well. Sometimes I use 1 lb. vegetables (e.g. cauliflower, okra, carrots) instead of chicken for a vegetarian korma. Very versatile recipe.
    I followed the recipe, but it was not very good. I think it was a waste of time.
    This recipe provided me with Chicken Korma better than any local restaurant, in my own home.
    Delicious!
    I don't know what Korma means, but this is basically a Chicken Curry. It was not as hard to put together as I had expected and the family loved it. 
     
    I did substitute the heavy cream for plain yogurt since I had that on hand and it came out just fine.
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    Recipe courtesy of Food Network Kitchen