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.
Indian
Chicken Korma
Creamy chicken korma with cashews, yogurt and mild Mughal-style spices.
- Indian
- Main course
- High protein
- medium
- lactosa
25 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- 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 an Indian preparation with medium difficulty. Reserve about 65 minutes in total (25 for mise en place and preparation, 40 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 600 g chicken breast, cut into pieces.
- Have ready: 150 g of natural yogurt.
- Have ready: 100 g soaked cashews.
- Have ready: 2 chopped golden onions.
- Have ready: 3 cloves of garlic.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Grind cashews with a little water until you get a smooth cream.
Grind cashews with a little water until you obtain a smooth cream, set aside.
-
Blend onion
Blend onion, garlic and ginger with yogurt until fine paste.
-
Heat ghee in a saucepan
Heat ghee in a saucepan, brown the chicken for 5 minutes, set aside. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
-
In the same pot
In the same saucepan, cook the onion paste for 8 minutes over medium heat.
-
Add turmeric and garam masala
Add turmeric and garam masala, cook for 1 minute, flavoring.
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Return the chicken
Return the chicken, add cashew cream and coconut cream, cook covered for 25 minutes.
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Serve with fresh cilantro and toasted flaked almonds.
Serve with fresh cilantro and toasted flaked almonds.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
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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