Hello everybody, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, chicken korma(korma curry). One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
A korma curry gets its creamy texture from yogurt and nut paste. Traditional korma recipe does not use any kind of starch to thicken the curry. Curries are so different and yet somehow they are all so comforting.
Chicken Korma(Korma Curry) is one of the most favored of current trending foods in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions every day. They are nice and they look wonderful. Chicken Korma(Korma Curry) is something which I have loved my whole life.
To begin with this recipe, we must first prepare a few ingredients. You can cook chicken korma(korma curry) using 14 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Chicken Korma(Korma Curry):
- Take 1 kg chicken
- Prepare 4 Onions sliced
- Prepare 2 Green Chilies sliced
- Get 1 tbsp Ginger-garlic paste
- Prepare 1/4 Cup ghee clarified butter
- Make ready to taste Salt
- Take 1 bay leaf
- Take 2-3 green cardamom
- Make ready 1/4 Cup ghee
- Take 1/2 teaspoon garam-masala
- Prepare 2 tablespoon yogurt plain
- Prepare 1/2 cup chicken Marinade: thick Yogurt dahi
- Get 2 tablespoon ginger-garlic paste
- Get 1 teaspoon Meat masala
The English name is an anglicisation of Urdu qormā, meaning "braise". There are Dhansak, Tikka Masala, Saag, Jalfrezi, Vindaloo, and itself. Chicken Korma Curry is a traditional Indian dish that is made with boneless chicken thighs, a blend of spices, cashews, almonds, and coconut milk. This chicken korma recipe teaches you how to make a korma sauce from scratch and is naturally gluten-free, dairy-free, Paleo, and can easily be made.
Instructions to make Chicken Korma(Korma Curry):
- Clean and wash the chicken and then Prick the pieces with fork.
- Combine yogurt, ginger-garlic paste and masala in a bowl. - Rub the chicken pieces with the marinade nicely.
- Keep the marinated chicken in the fridge for at least 4 -6 hours.
- Heat ghee in a heavy bottom pan.Add bay leaf and cardamom. Cook for few seconds. - Now add the marinated chicken with the marinade to it.
- Fry over low heat till it turns tender for about 10 -15 minutes. - Next add the korma masala (recipe below)and stir nicely to coat the chicken pieces with the masala.
- Add salt, green chillies and the meat masala. - Cook the chicken over low flame till it gets cooked partially.
- Add water to it to make gravy. Simmer uncovered till it thickens and the chicken is fully cooked.
- Keep stirring at regular intervals. - Garnish Chicken Korma with fresh coriander leaves.
- Serve Chicken Korma with Naan or rice.
- Korma Curry :Heat ghee in a heavy bottom pan. - Add sliced onion and fry over low flame till it turns golden. - Keep stirring at regular intervals, add the green chilli and ginger-garlic paste. - Cook for 2 minutes. Turn off the heat. and allow it to cool down completely before blending the onion mixture along with yogurt to a smooth paste.
A variation on Indian curry, but using yoghurt instead of coconut milk. A deliciously spicy (but not hot- unless you want it to be) dish. One of my favorite Paki dishes as taught to me by the owner of a Pakistani restaurant. Serve with Roti and maybe a side of cucumber yoghurt. An Indian takeaway classic, this creamy chicken korma recipe has tender chicken in a mildly spiced curry sauce.
So that’s going to wrap it up for this special food chicken korma(korma curry) recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
