Creamy, spiced Chicken Korma is the stuff dreams are made of. Loosen up those pants and make this delectable Indian dish at home!
In the interest of full disclosure, I feel that I must confess to you that this is NOT a “light” or healthy recipe.
But it is worth it.
Seriously, you guys. Trust me on this one.
Chicken Korma is one of those magical dishes that seems to fill up 95% of my plate whenever I visit an Indian food buffet. It is rich, creamy, full of spices and flavor, and just begs to be soaked up by a piece of fresh naan. If you’ve never tried your hand at making Indian food at home, this should definitely be your starter recipe. It’s much easier than you’d think, as long as you have a few basic Indian spices in your pantry.
The chicken does like to marinate for a while, so get it set in the morning before heading to work.
I know that the ingredient list looks a bit long but DON’T FREAK OUT.
Most of it is spices, and if you are missing any of them I’d highly suggest investing a few dollars into a bottle so you can cook more international meals at home! I love Simply Organic brand, which you can find in the organic foods section of most stores or order from Amazon. Nothing will open up your kitchen to more possibilities than a well-stocked spice cabinet!
Here’s Your Recipe!
- 3 pounds boneless skinless chicken breasts
- 2 teaspoons extra virgin olive oil
- 2 tablespoons garam masala
- 2 teaspoons curry powder
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 white onions, peeled and cut into quarters
- 6 cloves garlic, peeled
- 4 teaspoons curry powder
- 2 teaspoons turmeric
- 2 teaspoons garam masala
- 1 teaspoon cinnamon
- 1 teaspoon ground coriander seed
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon cumin
- ¼ teaspoon ground cardamom
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground nutmeg
- 3 tablespoons extra virgin olive oil
- 3 large tomatoes, diced small
- 1 tablespoon freshly grated ginger root
- ½ cup ground almonds
- 1 cup unsweetened canned coconut milk
- 1½ cups plain low-fat yogurt
- ½ a small red chili, de-seeded and minced (dried or fresh)
- 1 tablespoon brown sugar (packed)
- Drizzle the chicken with the oil and sprinkle on the garam masala, curry powder, salt and pepper. Massage into the meat and cover, leaving to marinate for at least 2 hours or overnight.
- Heat a grill pan over medium-high heat. Grill the chicken for 5-6 minutes per side, until cooked through.
- Meanwhile, make the sauce: place the onions, garlic, and 1 cup of water in the bowl of a blender. Puree until smooth.
- Measure out the spices (curry powder through cumin) into a small bowl.
- In a large saucepan heat 3 tablespoons of olive oil over medium heat. Once the oil is shimmering, add the pureed onion mixture and cook for a 2-3 minutes, stirring constantly, until it begins to darken in color.
- Add the tomatoes, ginger, ground almonds, coconut milk, yogurt, red chili, pre-measured spices, and brown sugar. Stir well.
- Turn the heat down to low and simmer 30 minutes. Cut the chicken into bite-sized pieces and add to the pan; simmer for an additional 15 minutes. Serve with steamed basmati rice and/or naan.
Originally posted on August 9th, 2013. Photos updated and recipe edited for clarity on January 8th, 2016.
Old photo (just for fun):