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- Meat and poultry
- Chicken curry
- Chicken korma
This clean chicken korma is healthy and tasty and ready in about 45 minutes. Delicious served with naan bread and poppadoms.
Essex, England, UK
14 people made this
- 2 chicken breast fillets
- 75g 0% Greek yoghurt
- salt and pepper, to taste
- 1 tablespoon coconut oil
- 2 garlic cloves, chopped
- 1 tablespoon chopped fresh root ginger
- 1 white onion, diced
- 10 cardamom pods, crushed
- 1 bay leaf
- 4 cloves
- 1 tablespoon chilli power
- 1 tablespoon ground cumin
- 2 tablespoons ground turmeric
- 2 to 3 tablespoons korma paste
- 1 tablespoon coconut flour
- 300ml cold water
- 250 to 300g brown rice
MethodPrep:15min ›Cook:30min ›Ready in:45min
- Dice the chicken breast and place in a bowl with 30g Greek yoghurt and season with salt and pepper. Set aside.
- Heat coconut oil in a frying pan and add the garlic, ginger and diced onion. Then stir in the crushed cardamom, bay leaf, cloves, chilli powder, cumin, turmeric and korma paste. Simmer for 5 minutes stirring consistently.
- Add the coconut flour, salt and 300ml of cold water to your pan. Stir until it reaches a simmer and then cover and simmer for a further 10 minutes.
- Meanwhile, cook the rice according to the instructions on the packet until tender and fluffy; keep warm.
- Add the yoghurt coated chicken to the sauce and stir until the chicken has cooked and is no longer pink in the centre. Then stir in the remaining 45g yoghurt and cook for a further 3 minutes. Serve the curry with the rice.
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- 2 garlic cloves, crushed
- 1 T. grated fresh ginger (frozen ginger root grates easily)
- 2 T. olive oil
- 1/4 c. shredded coconut
- 6 oz. (about 1/2 can) of coconut milk
- 1.5 lb. chicken breast sliced thinly (only partially defrosting chicken breasts allows for clean, thin slices)
- 1 t. ground cardamom
- 1 onion, grated
- 2 t. ground coriander
- salt, to taste
- 2/3 c. natural plain yogurt
- 1/2 c. half and half
- 3/4 c. shredded coconut, toasted, 1/2 c. sliced almonds and 1/4 c. chopped fresh cilantro for toppings
- Heat oil in a large pan over medium high heat, and cook the chicken until lightly browned. Remove the chicken and set aside. Turn the heat down to medium, and add the onions and 1/4 c. coconut. Saute until onions are translucent. Stir in the cardamom, garlic, ginger and coriander. Add salt to taste. Cook five minutes, stirring regularly. Whisk in yogurt and coconut milk until thick and creamy. Add chicken back to the pan. Cover and simmer on low for 5 minutes or until chicken is done. Stir in half and half and simmer for 3-5 minutes. Serve over basmati rice and allow guests to garnish with toasted coconut, almonds and/or cilantro.
Hyderabadi chicken korma with sesame-peanut masala gravy.
Please make sure to read the recipe instructions carefully to avoid mistakes.
Notes- all ingredients can be cut to 1/2 if serving size reduces to 3 and still have left-overs.
Ingredients mentioned below use standard measuring cups and spoons.
To marinate the chicken
4-5 chicken thigh fillets cut into required size or whole
1-2 teaspoon of Garam masala
For the curry masala base/ thickener
1 tablespoon of milk or water to mix both the nuts
Cooking the Hyderabadi chicken.
Half an hour before making the Hyderabadi chicken recipe.
Clean and cut the chicken into the required size, larger pieces recommended.
Marinating the chicken.
In a large bowl place the chicken piece and mix in the yogurt, 1 teaspoon of salt, Turmeric, Garam masala and chilli powder.
Mix all the ingredients with the Chicken and leave it to marinate for 30 minutes in your refrigerator.
Making the peanut-sesame seeds paste(see notes on substituting peanuts).
While the chicken is marinating, place a pan over medium heat and toast the Sesame and Peanuts separately as sesame seeds would toast quicker than the Peanuts.
Once they are toasted, grind both the ingredients together or pound them coarsely, pour in the tablespoon of milk or water, mix then set aside.
Place pan over medium heat, pour in the oil, add the Onions with salt, ginger, garlic paste, garam masala, cinnamon and cardamom pods for 2-3 minutes.
Proceed to cook the ingredients until they release their aroma while changing color, add the Sesame peanut paste and leave it to cook until the gravy thickens between 3-5 minutes.
Once the gravy thickens, add the chicken as well as the yogurt marinade.
Cover and let the chicken curry simmer over medium heat for 40 minutes to 1 hour depending on how much gravy you want if you need the curry to be dry.
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To a bowl of chopped chicken breasts pieces of approx. 250 gms, add 1 cup yoghurt to it, 1 tbsp ginger & garlic paste, fresh crushed pepper approx. 1 tsp, 1 tsp turmeric & mix well & keep aside for 1 hour or overnight.
In a cup of fresh cream add ½ tsp saffron strands to let it soak well.
1 medium sized onion grind into a smooth paste & keep aside.
Add water to the mixer and remove bits & bobs.
15 cashew nuts & 6-8 cardamom without skins & water grind to a smooth paste clean the lid and sides and grind well & keep aside.
The reserved water from the onion & cashew paste in the mixer keep aside for adding it later.
In 2 tbsp of ghee clarified butter add 5-6 peppercorn, 5-6 cloves, 1 2” cinnamon stick, 1 star anees broken, 2-3 bay leaves mix well and let it brown. Now add the onion paste little at a time and stir well. Let it brown and leave the sides of the pan.
Add 1 tsp turmeric & mix well. Once brown add the cashew paste.
Add spices 1 tsp coriander powder, 1 tsp cumin powder, ½ tsp red chilli powder & mix well.
Add little reserved water from the mixer at the time & mix well to make a smooth curry.
Add the marinated chicken & gently stir well.
Keep adding the water till right consistency.
Cover & cook for 15 minutes. Open and stir well. Add salt as per taste. Add 2 tbsp kasoori methi dried fenugreek leaves & ½ tsp garam masala. Finally add the cream with saffron, 1 tsp sugar & 1 tsp lemon juice.
Stir well for 2 minutes & serve with rice or bread.
Tip: You can add coconut milk if you wish to this dish which is the south Indian version. Avoid cashew paste if nut allergic and continue with cream or coconut milk.
Add less garam masala and red chilli powder if you do not wnat it too spicy.
Indian Chicken Korma
Tender chicken in a richly spiced, aromatic, uber creamy sauce, chicken korma is an Indian dish often saved for special occasions. Cousin to a curry, korma is less spicy than your typical curry and focuses on flavor more than heat, but you can kick up the heat to any level you desire.
I was trying to create a dish worthy of a very special occasion because yesterday was Mother’s Day and I wanted to go see my mom. When I called to ask her if I could come visit her for Mother’s Day, she said yes, but no gifts. Sigh. I am a gifter at heart … I asked if she would at least allow me to cook for her. She relented. I asked if there was anything special she’d like to eat, and told her she could take her time to think about it. She texted the next day and requested chicken curry. I thought about it for a while and then decided I would bring chicken korma, a very close cousin to chicken curry.
Years ago, I made veggie korma, after falling in love with it at a local Nepalese restaurant. I debated whether or not to make this a chicken AND veggie korma, but my kids seemed interested in trying it and they tend to be super picky about their veggies, so I kept it pretty basic and true to the recipe’s roots, which are pretty much always (from what I can tell) simply chicken in sauce. I studied several recipes before I began, but couldn’t decide on just one! There were pieces I loved about several of them, so I made my own version of chicken korma, based on bits and pieces from: Tea for Turmeric, Indian Healthy Recipes and Simply Recipes.
The sauce for this korma turned out rich and luxuriant, with so much depth of flavor! I would definitely use this sauce on other things in the future.
As far as what part of the chicken to use: I used chicken breasts this time, but I think next time I might go with chicken thighs instead … they tend to stay tender longer. Breast chunks are so touchy and can get tough if you cook them just a tad too long, but the nice thing with this recipe is even if you DO overcook the chicken a little, the rich creamy sauce is there to come to the rescue. You could even shred the chicken and let it soak up the sauce some more, then serve it scooped into Naan or pita bread, more Mediterranean sandwich-style.
Also, next time I think I’d add some veggies. I think cauliflower, carrot or butternut squash and peas would be really good. And/or green beans. Sweet potato? Brussels sprouts? I really don’t think you can go wrong by adding veggies.
One other thing: if you’re in a hurry, I think you could perhaps skip the marinating step. Marinating in yogurt helps keep chicken from drying out when cooking, but the sauce here more than makes up for a bit of dryness.
If you find the sauce gets too thick (mine definitely got thicker in the fridge overnight!), add some coconut milk, milk, light cream or water to thin it.
What to serve with Chicken Korma?
Indian dishes like korma with its thick, rich, creamy sauce are always served with Naan to sop up the good flavor (or other bread like Roti or Chapati … or my soft sourdough gyro pita bread would be stellar too). Daal is also a favorite, a creamy bean dish that boasts many of the same flavors. I actually did make some daal to serve with this and it was such a beautiful counterpoint. (I’ll be blogging that recipe soon.) I have to say I loved the daal almost more than the chicken! A nice green salad or cucumber and/or tomato slices balance out the meal. Of course, rice is also a great way to soak up the flavors … I would suggest going with the heart healthier brown basmati rice, if you can find it. Delightful flavor AND fiber.
Other delicious options for veggie side dishes are:
Much to my amazement, my kids BOTH tried this recipe … they have ALWAYS shied away from Indian food (aside from Naan) and they seemed quite pleased with the flavor and said they would eat it if I made it again. I wouldn’t let them eat too much at taste-testing time, though, because I made this recipe for my mom!
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- 400 grams Chicken , cut into pieces
- 1/2 teaspoon Black pepper powder
- 1 teaspoon Kashmiri Red Chilli Powder
- 1 teaspoon Oil
- 1 teaspoon Ginger Garlic Paste
- Salt , to taste
- 1-1/2 cup Onion
- 1 inch Ginger
- 4 cloves Garlic
- 2 cup Water
- 2 teaspoon Oil
- 2 Green Chilli
- 2 Cardamom (Elaichi) Pods/Seeds
- 2 teaspoon Curd (Dahi / Yogurt) , beaten with a little water
- 1 teaspoon Ajwain (Carom seeds)
- 1/4 teaspoon Garam masala powder
- 1 tablespoon Coriander (Dhania) Leaves , chopped
- 1 teaspoon Oil
- 5 tablespoons cooking oil
- 3 whole cloves
- 2 cardamom pods
- 2 large onions, finely chopped
- 3 green chile peppers, with seeds, chopped
- 1 (1 inch) piece ginger, minced
- 4 cloves garlic, crushed
- 1 teaspoon ground red chili pepper, or to taste
- 1 teaspoon ground turmeric
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- salt to taste
- 1 ½ pounds skinless, boneless chicken breasts, cut into bite-sized pieces
- ¼ cup water
- ½ (14 ounce) can tomato puree
- 1 teaspoon ground nutmeg
- ½ cup chopped fresh cilantro, or more to taste
- 1 teaspoon garam masala
Heat oil in a large nonstick pan over medium heat. Add cloves and cardamom pods and wait until they sizzle, about 1 minute. Add onions and fry until dark brown, 7 to 10 minutes. Add chile peppers, ginger, and garlic cook until fragrant, about 30 seconds. Add ground chile pepper, turmeric, cumin, coriander, and salt. Cook, stirring frequently, until blended in, about 1 minute more.
Stir chicken and water into the pan with the spice mixture. Cook, while stirring, until water is incorporated, 2 to 3 minutes. Add tomato puree and nutmeg and cover the pan with a lid. Cook until chicken is tender over medium heat, about 20 minutes. When ready to serve, sprinkle with garam masala and cilantro.
*measurement for cup used, 1 cup = 250 ml
For the Chicken Marinade
450 grams (1 pound) boneless skinless chicken breasts
¼ teaspoon freshly ground black pepper
½ teaspoon curry powder or garam masala
¼ teaspoon salt
1 teaspoon sunflower oil or extra virgin olive oil
For the Sauce
2 tablespoons sunflower oil
2 medium onions, peeled and roughly chopped
4 cloves garlic, peeled and chopped
½ teaspoon freshly grated ginger root
½ teaspoon cumin
A pinch of asafoetida
5 whole cloves(I didn’t had powder)
1 teaspoon turmeric
2 teaspoons curry powder
3/4 teaspoon garam masala
¼ teaspoon cinnamon
1 teaspoon coriander powder
¼ teaspoon black pepper
¼ teaspoon red chili powder
½ teaspoon ground cardamom
¼ teaspoon nutmeg
1 cup unsweetened canned coconut milk
½ cup plain low-fat yogurt
2 teaspoon ground almonds
1 teaspoon brown sugar (heaped)
1 teaspoon salt or to taste
Nilgiri Chicken Korma Recipe:
Nilgiri chicken curry – a delectable chicken dish infused with the colour and refreshing flavour of coriander and mint leaves.
- To make this delectable green murgh recipe, firstly clean the chicken pieces well with water and set aside.
- Next chop onions, coriander, mint and curry leaves. Slit the chilli and grate coconut.
- Toast poppy seeds. Once they cool, transfer into a mixie jar, add grated coconut and grind to paste.
- Keep the prepared paste aside.
- Then take curry leaves, mint leaves, coriander leaves and green chillies in a mixie jar and grind to paste.
- Heat oil in a kadai. Put in cinnamon, cardamom, cloves and bay leaves. Saute for a few seconds and then crackle mustard and cumin seeds.
- Add onions, ginger garlic paste, and fry till the onions turn brown.
- Sprinkle asafoetida and haldi. Mix well.
- Next tip in the coconut-poppy seeds paste. Stir well and cook for abut 4-5 minutes.
- Sprinkle salt, chilli powder and coriander powder. Combine well.
- Put in the prepared green masala paste. Stir well and cook till for a couple of minutes.
- Finally, drizzle lemon juice on the thickened chicken gravy and remove.
- Serve Nilgiri Chickenwith Coconut Rice or Naan.
If you are looking for more murgh curry recipes, then do try out Murgh Rezala.