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.
- Prep: 10 min
- Cooking: 20 min - 25 min
- 2 tbsp (30 mL) butter
- 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 g) 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
- of dried fenugreek leaves
- Chopped fresh coriander (cilantro)
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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).
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.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||9 % / 100 mg|
|Vitamin B6:||48 %|