Chicken Korma

Korma originates in northern India and appeals to all taste palates, ranging from mild to medium-hot for a family-friendly dish. Korma has its roots in the Mughlai cuisine of the Indian subcontinent. A characteristic Mughal dish, it can be traced back to the 16th century and to the Mughal incursions into the region.

Marinade
 500 g Chicken breast
 2 tsp Rapeseed oil / or Yogurt (cups)
...spices
 ¼ tsp Curry powder
 ¼ Garam masala
 4 pods of Cardamon(crushed seeds)
 ¼ tsp Ground pepper
 1 tsp Salt
Korma paste
 1 tbsp Vegetable Oil or Ghee
 2 tbsp Dry Coconut
 2 tbsp Cashew Nuts
...spices
 1 ½ tsp Cumin Powder
 1 ½ tbsp Coriander Powder
 ½ tsp Ground Turmeric
 2 tbsp Garam Masala
 1 tsp Kashmiri chili powder
 2 tbsp Coriander Leaves
...aromatics
 1 tbsp Tomato Paste
 3 Garlic Cloves
 2 Inch Ginger
Sauce
 50 g Korma Paste(or commercial korma paste)
 300 ml Double cream(or coconut cream, or half of each )
 60 g Ground Cashew

Preparation
1

Cut the meat into larger squares, so meat wont dry during cooking.

  • Open cardamom pods and crush seeds finely in the pestle & mortar.
  • Mix all the ingredients for the marinade, add meat and seal in.
  • Place in the fridge at least for 30 minutes but ideally overnight.
  • Crush cashew nuts very finely in pestle & mortar.

Korma Paste
2

For more flavorful result you can use pestle & mortar to make a korma paste.
If you are using mixer you can add some water in the bowl for easier blending.

  • Mix all ingredients in the blender till smooth consistency.
  • I recommend to prepare your korma paste ahead, and let it sit in fridge too.

Cooking
3

I'm using a stainless steel pan. The sauce will be browning under the steel pan which creates a nice flavor profile.

  • Heat pan to the medium heat and add the korma paste.
  • Fry paste for 3 minutes until the paste is aromatic and goes a little bit dry.
  • Add double cream and stir well. You can substitute with coconut cream.
  • Once the sauce is simmering, add-in marinated meat and cashews.
  • Cover and cook for 15 minutes on medium-high and stir occasionally every 5 minutes.
  • Add some water if sauce is too thick or simmer uncovered if too thin.
  • Serve with basmati rice, it goes very well with brown rice as well.