Chicken Korma

- Serves 8
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 Korma

1.2 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

Recipe
  1. To prepare chicken marinade, place 3/4 cup yogurt in a large bowl. Add garlic, ginger, chilies, 1/4 teaspoon turmeric, 1/4 teaspoon red chili powder, 1/2 teaspoon garam masala powder and 1 teaspoon salt - stir. Add chicken, stir well to combine, and refrigerate overnight. Bring it back to room temperature by placing it on your countertop for 30 minutes, before cooking.
  2. To make korma sauce: On medium flame heat oil or ghee in a large heavy base saucepan or wok, add chopped onion and fry until golden brown. 
  3. Next add desiccated coconut and cashews (or peeled almonds) and fry for another 2-3 minutes. Once the nuts are slightly golden brown, set aside to cool. Add 3/4 cup water and grind to make a fine paste. Add more water if necessary to make grinding easier.
  4. Transfer the ground paste into the same saucepan and fry on medium heat for a few minutes stirring constantly until sauce turns light-brown. 
  5. Add chicken, 1/4 teaspoon turmeric, 1 teaspoon salt and cook for 8-10 minutes, stirring occasionally, until chicken is no longer pink.
  6. Add 3/4 cup whisked yogurt, stir it in. Next add coconut milk (if using instead of desiccated coconut) or 1/2 cup water (if using desiccated coconut); stir and bring to the boil. Reduce heat, cover and cook on low flame for about 15-20 minutes until chicken is tender.
  7. Add 1/2 teaspoon garam masala powder, lemon juice, pounded green cardamoms, chopped coriander and mint leaves. Garnish with sliced almonds. Serve hot with Pulav, Naan or Rotis.
Note: Make sure the yogurt you use in step 5 is at room temperature, to avoid separating it from heat. 
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