Chicken Korma with Basmati Rice

Recently I had come across a dish I had heared off but hadn’t cooked before, called Chicken Korma. It comes originally from North India, Korma meaning “braised” in Hindi. Basically it is a soft spiced Curry type, with either Meat or Vegetables braised in water and yogurt. This dish was prepared first 400 years ago for the royal Mogul court. I, a foreigner to India, will share this recipe with you today, because it is a must try. I am sure most of the people will love my Chicken Korma recipe with its creamy texture and unique flavor mix, a simple special treat from the East.

700 g Chicken breast, cubed

1 tsp Turmeric powder

1 tsp salt

7 green Cardamon pods, smashed

4 Tbs Ghee (Cleared Butter)

2 medium Onion, chopped

1 Tbs Ginger Garlic Paste

5 Garlic cloves

1 Cinnamon stick

1 Tsp Cumin seeds

1/2 Tsp freshly grated Nutmeg

7 Almonds,  grounded or flaked

1/2 handful Cashew nuts, grounded or flaked

300 ml Yogurt (low fat)

Pepper

2 Tbsp freshly chopped Coriander

1 lemon

Start by cleaning, cutting and washing the chicken. Put it in a pot with, very little water (to not burn), and keep it on high heat, adding the spices 1/2 tsp turmeric powder, salt and 4 of the 7 Cardamon pods, cooking it gradually for 10 mins and lowering the heat to a minimum for an other 10 min cooking. The Chicken will loose water when cooking, depending on where you bought the chicken and what quality it got. My chicken looses a lots of liquid which is a bit annoying because the water/stock of the kitchen will be used later on again, so too much water isn’t required either for the sauce. I dont have the option of quality Chicken, so if you have, please get only quality products. Once cooked, after 20 mins, take out the Chicken and reserve the water/stock.

Meanwhile, heat the ghee in a frying pan, add the onions and fry for 10-15 mins, stirring frequently, till golden. Now add remaining turmeric Powder, Ginger garlic paste, Cinnamon stick, remaining Cardamon pods, salt, grated nutmeg and Cumin seeds, stirring all the while so it won’t burn on. Continue to fry the spices on medium heat, for 5 mins, then stir in the ground almonds and cashew nuts.

Take the pan from the heat and add slowly in the yogurt, stirring frequently until it is incorporated and it doesn’t curdle. Back to the heat, add the reserved Chicken stock slowly and not too much should be added, so that the sauce is of a thick consistency at the end and not liquid.

Keep the heat on medium and return the chicken to the sauce pan, covering it well with the sauce. In case you feel the sauce is getting dry, add little remaining stock or water and cook the whole dish for an other 5 mins.

Pepper is added to the end (my cooking teachers philosophy), lemon juice sprinkled on the Chicken Korma and chopped Coriander to garnish. 

The whole spices are not meant to be eaten and should be removed just before serving.

Voila, perfect easy to make, tasty Chicken Korma!

 

I recommend as Side dish Basmati Rice boiled. They eat Chicken Korma in the north with Nan too. Nan are flat, white floure, egg based bread, commonly in India served with yoghurt/ curd dishes.

For the rice, clean and wash and boil with rice 1:2 water amount, and little salt to taste, for 10 – 15 mins. Basmati rice tends to cook faster compared to other rice types.