Chicken Korma is a dish that invites you to experience the warmth and richness of Indian cuisine at its finest. With its creamy, aromatic sauce and tender pieces of chicken, it’s a dish that embodies comfort and indulgence. Each bite offers a delicate balance of spices that dance on the palate without overpowering, creating a symphony of flavors. The smooth texture of the sauce, often enhanced by yogurt and ground nuts, wraps around the chicken in a velvety embrace, making every mouthful a luxurious experience. Traditionally enjoyed with naan or rice, Chicken Korma is perfect for special occasions or when you simply want to treat yourself to a taste of royalty. It’s the kind of dish that fills the home with a tempting aroma, beckoning all to gather around the table and savor the harmonious blend of flavors.
Chicken Korma
Ingredients
- ¼ cup cashew halves
- ¼ cup boiling water
- 3 cloves garlic, peeled
- 1 (½-inch) piece fresh ginger, peeled and chopped
- 3 tablespoons vegetable oil
- 2 bay leaves, crumbled
- 1 large onion, minced
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon chili powder
- 3 skinless, boneless chicken breasts, diced
- 1 cup chicken broth
- ¼ cup tomato sauce
- ½ cup heavy cream
- ½ cup plain yogurt
- 1 teaspoon cornstarch
- 1 teaspoon water
Instructions
- Place the cashews in a small bowl and pour ¼ cup of boiling water over them. Let them soak for 15 to 20 minutes. Meanwhile, combine the garlic and ginger in a food processor and pulse until smooth. Set both ingredients aside for later use. Soaking the cashews helps soften them, making it easier to blend them into a smooth paste later. The garlic and ginger paste is a key flavor base for the dish, adding aromatic depth to the Korma sauce.
- Heat oil in a wok over medium heat. Add the bay leaves and cook for 30 seconds. Stir in the onion and cook until softened, about 3 to 5 minutes. Add the garlic-ginger paste, followed by the coriander, garam masala, cumin, turmeric, and chili powder. Stir in the chicken and cook for 5 minutes. Pour in the chicken broth and tomato sauce, then cover and reduce the heat. Let it simmer for 15 minutes, stirring occasionally. The bay leaves release a subtle, aromatic flavor, while cooking the onions until soft builds the dish’s savory foundation. The spices are then added to create a fragrant, flavorful base before the chicken is introduced. Simmering with the broth and tomato sauce helps meld all the ingredients together, creating a rich, flavorful sauce.
- Meanwhile, combine the soaked cashews, soaking water, heavy cream, and yogurt in a food processor. Blend until smooth. Blending the soaked cashews with cream and yogurt creates a rich, creamy paste that adds a velvety texture to the Korma sauce, enriching its flavor and helping to thicken it. The soaking water helps achieve a smoother consistency.
- Stir the cashew mixture into the wok and let it simmer for 15 minutes, stirring occasionally. In a small bowl, whisk together the cornstarch and 1 teaspoon of water, then stir this slurry into the wok. Continue cooking for 1 to 2 minutes. Adding the cashew mixture creates a rich, creamy texture in the sauce, while simmering helps the flavors to meld together. The cornstarch slurry is used to thicken the sauce, giving it a smooth, velvety consistency.
