Chicken Korma Recipe

Name: Chicken Korma
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 5/8 inches fresh ginger piece, peeled and coarsely chopped; 6 garlic cloves peeled and coarsely chopped; 6 tablespoons vegetable oil; 3 bay leaves; 2 inches cinnamon stick; 8 cardamom pods crushed in a pestle and mortar; 4 cloves; 1/4 teaspoon black cumin seeds or regular cumin seeds; 13/16 cup onions /41/2oz, peeled and finely chopped; 1 tablespoon ground coriander; 1 tablespoon ground cumin; 3 plum tomatoes tinned, chopped; 3 5/16 pounds chicken pieces skinned and cut into serving portions; 1 teaspoon chilli powder; 1/4 teaspoon salt; 3 tablespoons single cream; 1 cup water /8 3/4fl oz

Servings: persons

1 5/8 inches fresh ginger piece, peeled and coarsely chopped
6 garlic cloves peeled and coarsely chopped
6 tablespoons vegetable oil
3 bay leaves
2 inches cinnamon stick
8 cardamom pods crushed in a pestle and mortar
4 cloves
1/4 teaspoon black cumin seeds or regular cumin seeds
13/16 cup onions /41/2oz, peeled and finely chopped
1 tablespoon ground coriander
1 tablespoon ground cumin
3 plum tomatoes tinned, chopped
3 5/16 pounds chicken pieces skinned and cut into serving portions
1 teaspoon chilli powder
1/4 teaspoon salt
3 tablespoons single cream
1 cup water /8 3/4fl oz

1
1. Put the ginger, garlic and 3 tbsp water in the container of an electric blender. Blend until you have a smooth paste.
2
2. Put the oil in a wide frying pan or saute pan and set over high heat.
3
3. When very hot, put in the bay leaves, cinnamon, cardamom pods, cloves and cumin seeds. Stir once or twice and put in the onions.
4
4. Stir and fry for about three minutes or until the onions turn brownish.
5
5. Put in the paste from the blender, and the ground coriander and ground cumin and fry for a minute.
6
6. Put in the chopped tomatoes and fry for another minute.
7
7. Add in the chicken, chilli powder, salt and 250ml/8 3/4fl oz water.
8
8. Bring to a boil. Cover, turn the heat to medium and cook for 15 minutes, turning the chicken pieces over now and then.
9
9. Remove the cover, add the cream and cook on high heat for another 7-8 minutes or until the sauce has thickened. Stir gently as you do this.

1285

kcal

Calories

Fat

107

Carbs

130

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 5/8 inches fresh ginger piece, peeled and coarsely chopped, 6 garlic cloves peeled and coarsely chopped, 6 tablespoons vegetable oil, 3 bay leaves, and more.

Yes, Chicken Korma falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Korma

How did you like this recipe?

Frequently Asked Questions