Chicken Korma Recipe

Name: Chicken Korma Recipe
Yield: 8
Ingredients: ¼ cup ghee or vegetable oil; 2 ½ cups finely chopped onion; 2 tsp kosher salt (divided use); 2 tbsp minced garlic; 2 tbsp minced ginger; 2 green or red chillies; 2 tsp garam masala; 1 tsp coriander; ½ tsp cayenne powder; ¼ tsp cinnamon; 10 whole green cardamom pods smashed with flat side of knife (or 1/2 tsp ground cardamom); ½ cup tomato puree (possible substitutes: diced tomato or use jarred passata); ¼ cup almond butter; 1/2 cup water (plus more as needed); 1/4 cup yogurt; 1/2 cup whipping cream ((aka heavy cream, 35% milkfat)); 2 lbs chicken breast (cut in 1 1/2" cubes); 1 tbsp finely minced cilantro

Added by

Rachel about 1 year ago

Made about 1 year ago

foodess.com

Ingredients

¼ cup ghee or vegetable oil
2 ½ cups finely chopped onion
2 tsp kosher salt (divided use)
2 tbsp minced garlic
2 tbsp minced ginger
2 green or red chillies
2 tsp garam masala
1 tsp coriander
½ tsp cayenne powder
¼ tsp cinnamon
10 whole green cardamom pods smashed with flat side of knife (or 1/2 tsp ground cardamom)
½ cup tomato puree (possible substitutes: diced tomato or use jarred passata)
¼ cup almond butter
1/2 cup water (plus more as needed)
1/4 cup yogurt
1/2 cup whipping cream ((aka heavy cream, 35% milkfat))
2 lbs chicken breast (cut in 1 1/2" cubes)
1 tbsp finely minced cilantro

Instructions

Saute the Onions, Ginger + Garlic

Heat oil over medium heat and cook onions with 1 tsp salt until very soft and deep golden brown, about 20 minutes (don't rush this step, it's important for the flavour).

Add garlic, ginger and chillies and cook 1-2 minutes, until fragrant.

Add the Spices

Stir in garam masala, coriander, cayenne, cinnamon and cardamom pods and cook a minute more.

Add Wet Ingredients

Add tomato puree, almond butter and 1/2 cup of the water water plus remaining 1 tsp salt; cook until oil starts to bubble up and shimmer on top.

Cook the Chicken

Stir in chicken; cook, covered, about 10 minutes or until cooked through. Stir frequently and add a little more water if needed to prevent scorching. Note that the chicken will release moisture as it cooks so don't add more unless it really needs it.

Finish and Serve

Stir in the yogurt and cream. Simmer on low heat for a few minutes to meld the flavors. Taste and add more salt and/or garam masala if needed. Top with cilantro.

Servings: 8