Chicken Korma- Serves 8
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Most Korma recipes are loaded with cream and a million spices but not this one… My Chicken Korma uses minimal everyday Indian spices along with a few nuts, coconut milk and yogurt instead of cream, making this recipe not just light but super-healthy too. Serve this deliciously creamy chicken curry with my golden caramelized onion Pulav or simply lap it all up with Naan or Chapatis.
Ingredients for Chicken Korma1.2 kg boneless, skinless chicken thighs, chopped into 1" wide strips
1.5 cups plain yogurt, at room temperature 6 large cloves garlic, finely chopped 1.5 tablespoon ginger, finely chopped 1-2 fresh green bird’s eye chilies, finely chopped 1/2 teaspoon turmeric powder 1/4 teaspoon or to taste red chili powder 1 teaspoon garam masala powder 2 teaspoons salt 2-3 tablespoons coconut oil or ghee 175g onion, roughly chopped 3 tablespoons desiccated coconut OR 1/2 cup coconut milk 15 large cashew nuts OR 15 large almonds (soak almonds in warm water for 15 minutes, then peel the skin off) 1/2 tablespoon lemon juice 4-6 green cardamoms, pounded 1/4 cup chopped coriander leaves 1/4 cup chopped mint leaves sliced almonds, for garnish |
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Note: Make sure the yogurt you use in step 5 is at room temperature, to avoid separating it from heat.
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