Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 onion, diced
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 cup plain yogurt
- 1/2 cup heavy cream
- 1/4 cup vegetable oil
- 1/4 cup almonds, chopped
- 2 tbsp tomato paste
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper
- Salt and pepper, to taste
- Fresh cilantro, chopped, for garnish
Special equipment needed:
- Large skillet or wok
- Blender or food processor
Step-by-step instructions:
1. In a blender or food processor, blend the onion, garlic, and ginger until a smooth paste forms.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the onion paste and cook for 2-3 minutes, stirring frequently.
3. Add the chicken to the skillet and cook until browned on all sides, about 5-7 minutes.
4. In a small bowl, whisk together the yogurt, heavy cream, tomato paste, garam masala, cumin, coriander, turmeric, cayenne pepper, salt, and pepper.
5. Pour the yogurt mixture over the chicken and stir to combine. Reduce heat to low and simmer for 15-20 minutes, until the chicken is cooked through and the sauce has thickened.
6. Stir in the chopped almonds and cook for an additional 2-3 minutes.
7. Serve hot, garnished with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for cooking the chicken and onion paste, low heat for simmering the sauce.
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 23g
Carbohydrates: 10g
Protein: 27g
Substitutions for ingredients:
- Chicken can be substituted with lamb or beef.
- Heavy cream can be substituted with coconut cream for a dairy-free option.
- Almonds can be substituted with cashews or pistachios.
Variations:
- Add vegetables such as bell peppers, carrots, or potatoes to the curry.
- Use different spices such as cinnamon, cardamom, or nutmeg for a different flavor profile.
- Make it vegan by using tofu or chickpeas instead of chicken.
Tips and tricks:
- Marinate the chicken in the yogurt mixture for a few hours or overnight for extra flavor.
- Toast the almonds before adding them to the curry for a nuttier flavor.
- Use a non-stick skillet to prevent the chicken from sticking to the pan.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the curry in a large bowl or on a platter with a side of rice or naan bread.
Garnishes:
Garnish with fresh cilantro, chopped nuts, or a dollop of yogurt.
Pairings:
Serve with rice, naan bread, or roasted vegetables.
Suggested side dishes:
- Cucumber raita
- Roasted cauliflower
- Saag paneer
Troubleshooting advice:
- If the sauce is too thick, add a splash of water or chicken broth.
- If the sauce is too thin, simmer for a few more minutes until it thickens.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Korma is a traditional Indian dish that originated in the Mughal Empire. It is typically made with meat or vegetables cooked in a creamy sauce made with yogurt or cream.
Flavor profiles:
Korma chicken curry is creamy, savory, and slightly spicy with a hint of sweetness from the almonds.
Serving suggestions:
Serve the curry family-style in a large bowl or on a platter with a side of rice or naan bread.
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Region: Indian