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WELCOME TO HENRYS HOWTOS I am a fulltime self trained executive chef as well as having alot of experience and knowledge in DIY, electronics, trades & home. Chicken Korma Curry is a traditional Indian dish that is made with boneless chicken thighs, a blend of spices, cashews, almonds, and coconut milk. This chicken korma recipe teaches you how to make a korma sauce from scratch and is naturally gluten-free, dairy-free, Paleo, and can easily be made.
Chicken Korma Curry 🍜 is one of the most favored of recent trending meals in the world. It's appreciated by millions daily. It is easy, it's fast, it tastes delicious. Chicken Korma Curry 🍜 is something that I've loved my whole life. They are fine and they look wonderful.
To begin with this particular recipe, we have to first prepare a few components. You can cook chicken korma curry 🍜 using 19 ingredients and 6 steps. Here is how you can achieve that.
Composition needed to make Chicken Korma Curry 🍜:
- Chicken breast 1kg (cut in cubes)
- Oil (2/4 cup)
- Onion (2 chopped)
- Green cardamom (2)
- Cloves (3)
- Black peppercorns (3)
- Cinnamon stick (1/2)
- Black cumin seeds (1/2 tsp)
- White cumin seeds (1/2 tsp)
- Garlic paste (1 tbsp)
- Salt (1 tsp)
- Red chilli powder (1tsp)
- Coriander powder (1 tsp)
- Yellow food colour (small pinch)
- Water (1/2 cup)
- Yogurt (1 cup)
- Almonds (4 crushed)
- Butter (1 tbsp)
- Coriander or parsley for garnish
This chicken korma recipe is truly a light and easy-prep curry. If Indian cuisine is one of your weak spots, this is a must-try. Although our chicken korma recipe doesn't call for vegetables, it really welcomes said vegetables. They make for additions of texture, flavor, and nutrients.
Directions to cook Chicken Korma Curry 🍜:
- First arrange the spices and yogurt.
- Second marination of chicken. In chicken add yogurt and powdered spices and mix well and also add garlic paste. Set aside for 10 mins marination.
- In a pot, heat oil and add rough spices and almonds.
- Now add chopped onions and sautéed them.
- Add yogurt chicken and mix well. Now add water and cook on low - medium flame. Cooking the chicken.
- When chicken is done and curry is made add butter and mix well. Now garnish with coriander or parsley and serve hot with rice. Enjoy
A variation on Indian curry, but using yoghurt instead of coconut milk. A deliciously spicy (but not hot- unless you want it to be) dish. One of my favorite Paki dishes as taught to me by the owner of a Pakistani restaurant. Serve with Roti and maybe a side of cucumber yoghurt. The creaminess and complex flavor of this beloved Indian curry comes from pureed almonds and cashew nuts.
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