Chicken Korma

Chicken Korma

Chicken Korma is a traditional Indian dish. There are many variations, but kormas have a creamier sauce than a curry does, while a curry tends to be spicier. Korma also has nuts like cashews blended into the sauce. Korma uses Garam Masala as the main spice, along with Kashmiri chili, cardamom and other aromatic spices for a wonderful blend of flavors. We crafted our Garam Masala for maximum flavor. We serve our Chicken Korma or white of Basmati rice, with a side of Naan bread, Roti or other traditional Indian bread, Enjoy!

Serves 4

Ingredients:
Chicken Marinade
1 ½ Pounds Boneless Skinless Chicken Breasts, Cut into ¾” Bite-size Pieces.
¼ Teaspoon Ground Turmeric
¼ Cup Plain Yogurt or Coconut Cream. We use a Greek strained yogurt like Fage©
1 ½ Teaspoons Garlic, Minced Fine
1 ½ Teaspoons Ground Ginger
2 Teaspoons Garam Masala
2 Teaspoons Kashmiri Red Chili Powder. You can substitute another red chile pepper powder, like a mild New Mexican.
½ Teaspoon Sea Salt

Saute Mixture
1½ Tablespoon Olive Oil, or Ghee
2 Green Cardamom Pods
1 Cup Yellow Onion, Quartered Then Sliced Thin
¼ Cup Whole Cashew Nuts, Crushed Fine
¼ cup plain yogurt or coconut milk. We use a Greek strained yogurt like Fage©

Korma Sauce
2 Tablespoons Olive Oil, or Ghee
2 Green Cardamom Pods
4 Whole Cloves
1 Bay Leaf
1 Teaspoon Garam Masala
½ Teaspoon Kashmiri Red Chili Powder. You can substitute another red chile pepper powder, like a mild New Mexican.
1½ Teaspoon Coriander Powder
½ Teaspoon Sea Salt
½ Cup Hot Water, plus more if needed
¼ Cup Cilantro Leaves, Rough Chopped
Cooked white, or Basmati rice for serving

Directions:
In a medium mixing bowl, add the “Chicken Marinade” ingredients, except the chicken. Mix well. Add the chicken. Toss to coat the chicken pieces evenly. Set aside.

To make the Sauté Mixture, in a large non-stock skillet, add the oil over medium-high heat. Add the cardamom pods and onions. Saute for 6 to 7 minutes or until the onions begin to turn golden brown. Add the crushed cashews. Stir to combine and remove from the heat. Transfer to a mixing bowl, add the ¼ cup yogurt and blend until smooth. We use a stick blender, but you can use a masher or other kitchen tool in order to get the mixture blended as smooth as possible. If some of the onions are not fully blended, that’s alright.

To sauté the chicken and make the korma sauce, add the 2 tablespoons of oil, cardamom pods, cloves and bay leaf to the same large skillet over medium heat. When it starts to sizzle, add the marinated chicken pieces. Sauté for 5 to 6 minutes, stirring several times so the chicken cooks evenly.

Add the onion mixture, garam masala, Kashmiri chili, coriander powder, and salt. Stir to combine a bit. Add the hot water and stir in. Bring to a boil, cover, and reduce heat to medium-low. Cook for about 5 minutes until chicken is thoroughly cooked. Stir several times so the sauce doesn’t burn. If the sauce is too thick, add more the hot water to keep a sauce-like consistency. Adjust salt to taste.

Serve over rice, topped with the chopped cilantro, with Naan bread or Roti. Enjoy!