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Chicken Korma

Chicken Korma

Chicken korma is one of my absolute favorite Indian dishes! There are so many variations of it, but the recipe here is my personal favorite. The chicken gets marinaded in a mix of coconut milk AND yogurt, and then a veritable mountain of spices are added to it: chili powder, coriander, cumin, turmeric, and cinnamon. The spices blend together beautifully and infuse the chicken with tons of incredible flavor, and the yogurt also tenderizes the meat and makes it super juicy once it’s cooked. Pro tip: I add the leftover marinade to the sauce, so you don’t waste any ingredients or lose any of that delicious flavor! The korma starts with fresh onion, green chili, and ginger that get sauteed, then blended with soaked cashews and added back to the pan before the leftover marinade and whole spices get added in. The layers of flavor are beyond delicious, and the blended cashews give the dish a rich, nutty flavor and super creamy texture. Once the seared chicken is added and the sauce reduces, all this dish needs is roti, cilantro, red onion, and one hungry Eitan!

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