Korma is a Mughal cooking method introduced to India during the Mughal Empire in the 16th century, characterized by mild stews with dried fruits and cream. Chicken korma is the most popular version in northern India and Pakistan. Its name derives from the Turkish kavurma which means to cook over low heat.
Chicken Korma
Creamy chicken korma with cashews, yogurt and mild Mughal-style spices
- Indian
- Main course
- High protein
- medium
- lactose
65 min
Tiempo total
25 min
Preparation
40 min
Cooking
4
Servings
Nutrition per serving
- Calories 440 kcal
- Protein 34 g
- Fiber 2 g
- Carbohydrates 12 g
- Fat 28 g
- Sodium 520 mg
Story behind the dish
Preparation
Chicken Korma is cooked in 7 steps. Approximate total time: 65 min (25 preparation, 40 cooking). Difficulty: Medium. Ingredients that make the dish: Chicken breast, natural yogurt, soaked cashews.
Before you start
- Ten listo: 600 g de Chicken breast (in pieces).
- Ten listo: 150 g de natural yogurt.
- Ten listo: 100 g de soaked cashews.
- Ten listo: 2 onions Golden (chopped).
- Ten listo: 3 cloves garlic.
- Ten listo: 1 piece 3cm ginger.
- Ten listo: 2 teaspoons garam masala.
- Ten listo: 1 teaspoon turmeric.
- Ten listo: 200 ml de coconut cream.
- Ten listo: 2 tablespoons ghee (or Butter).
- Ten listo: salt (to taste).
- Ten listo: Fresh cilantro and flaked almonds.
- Utensilios limpios, tabla y superficie de trabajo despejada.
Grind cashews with a little water until you get a smooth cream
reserve
Blend onion
garlic and ginger with yogurt until fine paste
Heat ghee in a saucepan
brown the chicken for 5 minutes, set aside
In the same pot
cook the onion paste for 8 minutes over medium heat
Add turmeric and garam masala
cook 1 minute, flavoring
Return the chicken
add cashew cream and coconut cream, cook covered for 25 minutes
Serve with fresh cilantro and toasted flaked almonds
Variations
- Vegetarian version replacing the meat with sautéed mushrooms or cooked legumes.
- Vegan dairy-free version using plant-based cheese or cream alternatives.
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