Description
Chicken Korma is a rich and creamy Indian curry made with tender boneless chicken thighs marinated in a blend of yogurt, aromatic spices, and almond flour, then cooked in a luscious sauce of sautéed onions and cream. This comforting dish combines fragrant spices like cumin, garam masala, and cardamom for a mildly spiced but deeply flavorful meal perfect for serving with basmati rice or naan bread.
Ingredients
Marinade
- 1 cup plain yogurt
- 1/4 cup almond flour
- 2 tablespoons tomato paste
- 4 cloves garlic, minced
- 1 inch fresh ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cinnamon
- Salt to taste
Main Ingredients
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 large onion, finely chopped
- 2 tablespoons vegetable oil
- 1/2 cup heavy cream
- Fresh cilantro, chopped for garnish
Instructions
- Marinate chicken: In a bowl, combine the yogurt, almond flour, tomato paste, minced garlic, grated ginger, cumin, coriander, garam masala, turmeric, paprika, cardamom, cinnamon, and salt. Add the chicken pieces and coat them thoroughly with the marinade. Let the chicken sit for at least 15 minutes to absorb the flavors.
- Sauté onions: Heat the vegetable oil in a large skillet over medium heat. Add the finely chopped onions and cook, stirring occasionally, until they become golden brown and soft, about 5 to 7 minutes.
- Brown chicken: Add the marinated chicken along with any leftover marinade from the bowl into the skillet with the onions. Cook the mixture, stirring occasionally, until the chicken is browned on all sides, about 5 to 6 minutes.
- Simmer: Reduce the heat to low and stir in the heavy cream. Allow the chicken to simmer uncovered, stirring occasionally, until the chicken is cooked through and the sauce thickens, approximately 15 to 20 minutes.
- Season and garnish: Taste the korma and adjust the salt if needed. Garnish with freshly chopped cilantro before serving.
- Serve: Serve the Chicken Korma hot over steamed basmati rice or alongside naan bread for a complete and satisfying meal.
Notes
- For added richness, you can substitute heavy cream with coconut cream for a dairy-free version.
- Marinating the chicken longer (up to a few hours) will intensify the flavors.
- Almond flour helps to thicken the sauce while adding a subtle nutty flavor; it can be replaced with cashew paste if preferred.
- Adjust the spices based on your heat tolerance; paprika adds mild warmth, but you can increase chili powder for more spice.
- Leftovers can be refrigerated for up to 3 days and taste even better as the flavors meld.
