Chicken Korma

Chicken Korma is a modern British Indian Restaurant (BIR) recipe for a classic curry of chicken cooked in a creamy curry sauce base with milk spices that's a staple of curry restaurants. The full recipe is presented here and I hope you enjoy this classic Indian version of: Chicken Korma.

prep time

15 minutes

cook time

75 minutes

Total Time:

90 minutes

Serves:

4–6

Rating: 4.5 star rating

Tags : CurryBIR CurriesChicken RecipesMilk RecipesIndian Recipes



Ingredients:

500g boneless chicken (a mix of breast and thigh meat), cut into small cubes
250ml basic curry sauce
100ml vegetable oil
4 green cardamom pods, lightly crushed
2 bayleaves
½ medium onion, finely sliced
salt, to taste
2 tsp korma curry powder
125ml warm water
80ml coconut cream
4 tsp granulated sugar
150ml single cream
2 tbsp ghee
cream, to garnish
fresh coriander leaves, to garnish

Method:

Heat the oil in a wok. When hot, add the cardamom pods and bayleaves and fry gently for 1 minute. Now add the onions and stir-fry for about 4 minutes, or until soft and translucent, but not coloured. Season to taste with salt then add the curry powder and fry, stirring constantly, for 2 minutes before adding the curry sauce.

Bring to a simmer then add the chicken and water. Bring the mixture to a boil and cook for 4 minutes, stirring occasionally. Now reduce to a simmer, cover and cook gently, for about 30 minutes, stirring occasionally, or until the chicken pieces are very tender.

Stir in the coconut cream, sugar and cream. Bring the mixture just to a boil, reduce to a simmer and cook gently for 10 minutes more, stirring occasionally (add more water if the gravy looks too thick).

Finally add the ghee and stir to combine. Reduce the heat to low, cover and allow the curry to rest for 10 minutes.

To serve, turn the curry into a warmed serving dish. Pour over a little cream, garnish with coriander leaves and bring to the table.

For the full collection of curry restaurant dishes on this site, see the: Restaurant-style Curries page