This curry is mild and aromatic. Goes well with roti or rice.
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| Chicken Korma |
You need –
- Flaked almonds – 25 grams
- Ginger grated – 1 teaspoon
- Garlic grated – 1 teaspoon
- Cumin seeds – 1 teaspoon
- Coriander powder – 1 teaspoon
- Chili powder – 1/2 teaspoon
- Paprika – 1 teaspoon
- Greek Yogurt – 4 tablespoons
- Chicken breast – 2
- Chicken thigh – 2
- Onion – 1 cup
- Lemon juice – 1 tablespoon
- Water – ½ – 1 cup
- Double cream – 150 ml
- Coconut milk – 2 tablespoon
- Coriander chopped – 3 tablespoons
- Garam masala – 1 tablespoon
- Oil – 2 – 3 tablespoon
- Salt to taste
How to –
- Roast the almonds on a baking tray in a hot oven for a few minutes till the almonds turn light golden brown or dry roast in a pan.
- Combine ginger, garlic, cumin seeds, ground coriander, paprika, chili powder, almonds and the yogurt and marinate the chicken for 30 minutes.
- Heat the oil in a pan and sauté the onion and cook until golden brown.
- Add the marinated chicken, salt and lemon juice and combine well. Cook for 5- 7 minutes.
- Add the required water, cover and simmer until the chicken is done and stirring occasionally.
- Add cream and simmer for another 5 minutes then add coconut milk, chopped fresh coriander, garam masala and cook for a further 3 -4 minutes. Stir occasionally.
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Chicken Korma
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Turn off the heat and garnish with flaked almonds.
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