Cfiander Family Recipes | Chicken | Curry | Indian
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Courtney’s Family Chicken Korma Recipe

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From the CFiander Family Collection: Chicken Korma with tender chicken, aromatic spices, creamy yogurt, and coconut, crowned with cilantro.

  • Total Time: 1 hour 30 minutes

Ingredients

Units Scale
  • 2.5 pounds of chicken, breasts, boneless and skinless
  • 1 inch of ginger, root, finely grated
  • 6 ounces of yogurt, plain, full fat
  • 1 onion, medium, coarsely chopped
  • 2–3 chili pepper(s), dried, red (optional)
  • 3–4 cloves of garlic, peeled and coarsely chopped
  • 1 pound of onion, finely sliced
  • 1 Tablespoon of ground coriander
  • 1/4 teaspoon of pepper, black, powdered
  • 1 teaspoon of garam masala
  • 1 teaspoon of turmeric, ground
  • 8 oz of water, warm
  • 3 oz of coconut, creamed
  • 1/2 teaspoon of salt
  • 2 tablespoons of cilantro, finely chopped

Instructions

  1. Cut
    Cut chicken breasts into 1 1/2 inch chunks.
  2. Mix
    Mix the chicken with the ginger and yogurt.
  3. Set
    Cover and leave to marinate for 3-4 hours (or in the fridge overnight).
  4. Make paste
    Put the chopped onion, red chilies, and garlic into a food processor. Pulse into a smooth paste. If the mix is too dry, add a little water.
  5. Sauté
    In a large cast iron pot, heat 4 tablespoons of butter over medium heat and fry the sliced onions until they are golden brown. Remove the pan from the heat and, using a slotted spoon, transfer the onions to a bowl for use later. Leave any remaining oil in the pan. Add the remaining 2 tablespoons of butter to the pan over medium heat. When hot, add the ground coriander, garam masala, and turmeric stirring rapidly for about 1 minute.
  6. Add chicken
    Add the chicken along with the marinade. Stir fry for about 10 minutes.
  7. Add spices
    Add the liquidized spices and continue to stir fry for about 8 minutes.
  8. Boil
    Add the water and slice the creamed coconut into the pan. Bring to a boil stirring until the coconut is dissolved.
  9. Simmer
    Add the fried onions and salt. Reduce heat to low, cover the pan and simmer until the chicken is tender (30-40 minutes). Garnish with cilantro.
  10. Serve
    Serve with basmati rice.
  • Author: Queen of Tarts - Admin
  • Prep Time: 30
  • Cook Time: 1 hour

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