Chicken Korma Recipe
Chicken slowly cooked in cashew almond sauce
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Ingredients
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Marinade
Korma Sauce
Method
Marinating the Chicken
- 1
Prepare the Marinade
In a mixing bowl, combine the chicken cubes, yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt. Mix well until the chicken is evenly coated.
- 2
Marinate the Chicken
Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for at least 1 hour, or overnight for best results.
Preparing the Korma Sauce
- 3
Soak Nuts
Soak the cashews and almonds in warm water for about 30 minutes. This will soften them, making them easier to blend.
- 4
- 5
Blend Nuts
Drain the soaked cashews and almonds. In a blender, combine the nuts with a little water and blend until you have a smooth paste.
- 6
- 7
Add Chicken
Add the marinated chicken to the pan. Stir to coat the chicken with the sauce, and cook for about 10 minutes, until the chicken is browned.
- 8
Add Coconut Milk
Pour the coconut milk into the pan. Stir well, reduce the heat to low, cover, and let it simmer for 20-25 minutes, or until the chicken is fully cooked and tender.
- 9
Season
Add garam masala and stir well. Adjust salt to taste. Cook for an additional 5 minutes.
Serving
- 10
Garnish and Serve
Serve the Chicken Korma hot, garnished with fresh coriander leaves. It pairs well with naan or rice.
