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Chicken Korma with Fragrant Rice

By MiNDFOOD

Chicken Korma with Fragrant Rice
Looking for the ultimate Chicken Korma recipe? Look no further than this rich, creamy, and deeply comforting recipe.

Whether you are craving a cozy weeknight dinner or hosting a weekend feast, this mild yet flavourful Indian Chicken Korma is guaranteed to impress. Serve Chicken Korma with Fragrant Rice.

The name korma (also spelled kurma or qorma) is an anglicization of the Urdu word for “braising” which perfectly describes the authentic cooking technique. Rather than relying on fierce, fiery heat, the meat is slowly and carefully braised with yoghurt, cream, or stock, and infused with a fragrant blend of mild spices like coriander, cumin, and cardamom. This slow-cooking method yields the signature thick, velvety sauce that sets korma apart from more robust, spicy curries.

Chicken Korma Recipe

Makes 4 serves

Ingredients

  • Fragrant rice, to serve (see below)
  • 1 sprig fresh curry leaves, fried to serve
  • 30 cashew nuts, plus extra to serve
  • 1 ½ tbsp sesame seeds, plus extra
  • 3 tsp cumin seeds
  • 3 tsp coriander seeds
  • 125ml pouring cream
  • 125ml full cream plain yoghurt
  • 4 cloves
  • 1 or 2 green chillies, seeded and chopped
  • 3 tsp sugar
  • ½ tsp freshly ground black pepper
  • 200g mixed green vegetables, cut into bite-sized pieces
  • 1 ½ tbsp butter
  • 1 large onion, finely chopped
  • 3 garlic cloves, crushed
  • 2 tsp grated fresh ginger
  • 2 sprigs fresh curry leaves
  • 1 cinnamon stick
  • 5 cardamon pods, bruised
  • ½ tsp ground turmeric
  • 500g chicken breast fillets, cubed
  • 1 tsp garam masala
  • 125ml full cream plain yoghurt or pouring cream

Method

  1. To make the korma paste, toast the nuts and sesame seeds in a dry frying pan over a medium heat until golden. Remove from the heat and set aside.
  2. Place the nuts and seeds into a food processor along with the remaining korma paste ingredients and blend until smooth. Set aside.
  3. To make the curry, steam or simmer the vegetables in a little water until just tender. Drain and set aside.
  4. Heat a medium saucepan over a medium to low heat. Once it is hot, add the butter and the onion. Sauté for 5 minutes or until softened. Add the garlic, ginger, curry leaves and whole spices. Cook for 5 minutes.
  5. Add the turmeric and increase the heat to medium high. Add the chicken to the saucepan. Cook, stirring for a few minutes. Add the prepared korma paste. Stir well, then add 125ml of water. Reduce the heat to medium, cover and simmer for 5 minutes or until the chicken is tender and cooked through.
  6. Add the garam masala, cooked vegetables and the yoghurt or cream. Season with salt. Heat through.
  7. Serve chicken korma with extra toasted nuts and seeds, fragrant rice and fried curry leaves.

Smart tip

For a lighter version, swap the cream out for yoghurt. You can also substitute almonds for cashews for a slightly sweeter, more traditional Mughlai flavour.

Fragrant Rice

Rinse 500ml rice until the water runs clear. Drain and then bring 1.25 litres of water to the boil in a large saucepan. Add the rice along with 2 teaspoons salt, 2 cinnamon sticks, 6 whole bruised cardamom pods, 2 cloves and 2 star anise. Boil for 8-10 minutes until rice is al dente with a slight bite. Drain and leave the rice to stand in a colander until dry. Return rice to the saucepan and drizzle 60ml milk over the rice. Cover and turn the heat to low. Leave to steam for 5 minutes.

By Taverne Agency

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