Chicken Korma is a mild, aromatic and creamy curry dish that originates from ancient Mughlai cuisine. Often served at weddings or special occasions, its wonderful flavor comes from blending a number of spices with a mix of almonds and yogurt.
- 2 tbsp (30 ml) butter or Ghee
- 1 tbsp (15 ml) vegetable oil
- 1 onion, finely chopped
- 1 tbsp (15 ml) minced garlic
- 1 1/2 tsp (7 ml) minced or grated fresh ginger
- 1 tsp (5 ml) ground coriander
- 1/2 tsp (2 ml) chili powder
- 1/2 tsp (2 ml) garam masala
- 1/4 tsp (1 ml) ground turmeric
- 2 tbsp (30 ml) ground almonds
- 2 tbsp (30 ml) tomato paste
- 1 1/4 lbs (625 gr) boneless skinless chicken breasts, cut into 1-inch (2.5 cm) pieces (about 3 cups/750 ml)
- 1 cup (250 ml) plain yogurt, whisked until smooth
- Salt, to taste
- pinch of dried fenugreek leaves
- Chopped fresh coriander (cilantro)
- On medium-high heat, in a large, deep non-stick skillet, sauté onion in butter for 2 minutes or until soft and fragrant. Add garlic, ginger, ground coriander, chili powder, garam masala and turmeric; sauté for 30 seconds or until fragrant, being careful not to burn.
- Stir in almonds and tomato paste, and sauté for 2 minutes to blend well with the spices. Stir in chicken and sauté until lightly browned on all sides, about 3 to 4 minutes.
- Stir in yogurt; cover, reduce heat to medium and simmer for 6 to 8 minutes until chicken is completely cooked through. Season with salt and sprinkle dried fenugreek leaves. Cook covered for 2 to 3 minutes or until the curry comes to a boil. Garnish with fresh coriander (cilantro).
Tips: The yogurt should be whisked to avoid getting lumps in the curry. Any kind of plain yogurt will work well, including fat-free, 2% and Greek yogurt.
Kick-up the heat and add cayenne pepper to taste.