Chicken Korma

Indian Chicken Korma Recipe

·                     Yield: 4 Servings    Prep Time: 20 minutes    Cook Time: 25 minutes  Total Time: 45 minutes

·                     Course: Main Course

Chicken Korma is a traditional Indian dish that's light and flavourful almond curry made with tomato paste, plenty of spices and cream that’s buttery and completely delicious. 

Ingredients

·         6 chicken thighs boneless and skinless

·         2 tablespoons tomato paste  

·         1 tablespoon sized piece of fresh ginger peeled

·         2 cloves garlic

·         1 tablespoon garam masala

·         1/4 teaspoon crushed red pepper

·         1/2 teaspoon paprika

·         1 teaspoon ground cardamom

·         1/2 teaspoon salt

·         1/2 teaspoon turmeric

·         1/2 cup almonds

·         3/4 cup greek yogurt

·         1 tablespoon canola oil

·         3 tablespoons butter

·         1 yellow onion diced

·         1/4 cup double cream / coconut milk

·         ¼ cup fresh coriander

Instructions

1.    Cut the chicken thighs into small 1 1/2 to 2 inch chunks and put them in a large bowl.

2.    Add the tomato paste, ginger, garlic, garam masala, crushed red pepper, paprika, cardamom, salt, turmeric and almonds into a food processor on high speed until completely smooth.

3.    Add the mixture to the bowl with the chicken along with the yogurt and mix well.

4.    Cover and refrigerate for 1-2 hours.

5.    Add the canola oil and butter to a large cast iron skillet or karahi high heat.

6.    Add the onions and cook for 5-7 minutes, or until just caramelized.

7.    Add in the chicken and cook for 12-15 minutes or until the chicken is cooked through.

8.       Add the heavy cream or coconut milk to the Karahi Pan and mix well, cooking for an additional 3-4 minutes.

9.   Garnish with the coriander and serve with rice and/or naan bread.