Indulge in the rich flavors of chicken korma: the perfect curry for every occasion in australia

Indulge in the tantalizing flavors of India with our authentic chicken korma recipe, specially crafted for Australian taste buds. This creamy, aromatic dish will transport you to the vibrant streets of Delhi, offering a culinary experience you won’t forget.

Ingredients

For the Chicken Marinade:

• 1 kg boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup plain yogurt
• 1 tablespoon garam masala
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• 1 teaspoon ground garlic
• Salt and pepper to taste

For the Korma Sauce:

• 1 tablespoon vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon red chili powder
• 1 (14-ounce) can of coconut milk
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste

Instructions

Step 1: Marinate the Chicken

• In a large bowl, combine the chicken pieces with the yogurt, garam masala, turmeric, coriander, cumin, ginger, garlic, salt, and pepper. Mix well and refrigerate for at least 30 minutes, or up to overnight.

Step 2: Make the Korma Sauce

• Heat the vegetable oil in a large pot or Dutch oven over medium heat.
• Add the onion and cook until softened, about 5 minutes.
• Stir in the garlic and ginger and cook for another minute.
• Add the cumin, coriander, turmeric, and red chili powder and cook for 30 seconds, stirring constantly.
• Stir in the coconut milk and chicken broth and bring to a simmer.
• Reduce heat to low, cover, and simmer for 15 minutes.

Step 3: Add the Chicken

• Add the marinated chicken to the pot and stir to coat.
• Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through.

Step 4: Finish the Korma

• Stir in the heavy cream and cilantro and cook for 5 minutes more.
• Season with salt and pepper to taste.

Step 5: Serve

• Serve the chicken korma hot with rice, naan, or roti.

Tips

• For a richer flavor, use full-fat yogurt and coconut milk.
• If you don’t have garam masala, you can use a blend of cumin, coriander, cardamom, cinnamon, and cloves.
• Adjust the amount of red chili powder to your desired level of spiciness.
• Garnish with additional fresh cilantro or chopped almonds for extra flavor.

Variations

• Vegetable Korma: Replace the chicken with vegetables such as potatoes, carrots, peas, and cauliflower.
• Lamb Korma: Use boneless, skinless lamb cubes instead of chicken.
• Prawn Korma: Use peeled and deveined prawns instead of chicken.

Storage and Reheating

• Store the chicken korma in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the korma in a saucepan over medium heat and stir until warmed through.

Health Benefits

• Chicken korma is a good source of protein, which is essential for building and repairing tissues.
• It contains vegetables, which provide vitamins, minerals, and antioxidants.
• The spices used in the dish have anti-inflammatory and antioxidant properties.

What to Serve with Chicken Korma

• Rice: Serve the korma with steamed basmati rice or brown rice.
• Naan: A soft and fluffy flatbread that complements the creamy sauce perfectly.
• Roti: A whole-wheat flatbread that adds a rustic touch to the dish.
• Raita: A cooling yogurt dip that balances the spicy flavors of the korma.

What People Want to Know

Q: Can I use other types of meat in this recipe?
A: Yes, you can use lamb, prawns, or vegetables as alternatives to chicken.

Q: How can I make the korma spicier?
A: Add more red chili powder or a pinch of cayenne pepper to the sauce.

Q: Can I freeze the chicken korma?
A: Yes, you can freeze the korma for up to 3 months. Thaw overnight in the refrigerator before reheating.