Easy Chicken Korma

$For this easy chicken korma, you will need: - 500g boneless chicken thighs, cut into bite-sized pieces - 1 onion, finely sliced - 2 cloves garlic, minced - 1 tablespoon ginger, grated - 3 tablespoons plain yogurt - 1 cup coconut milk - 2 tablespoons vegetable oil - 2 tablespoons ground almonds - 1 tablespoon garam masala - 1 teaspoon ground cumin - 1 teaspoon ground coriander - ½ teaspoon turmeric - Salt to taste - Fresh cilantro, for garnish These ingredients create a rich and creamy dish. The chicken thighs soak up all the flavors. You can add optional ingredients if you want to change the flavor. Here are some ideas: - Chili powder: for heat, or use fresh chilies for a spicy kick. - Peas: add them for color and texture. - Cashew cream: use it for a nutty taste instead of coconut milk. - Spinach: mix in fresh spinach for extra nutrients. If you don't have an ingredient, substitutes work well. For example, swap yogurt with sour cream. Choosing fresh ingredients makes a big difference. Here are some tips: - Chicken: Look for bright color and no bad smell. Choose thighs for tenderness. - Onion: Pick firm onions without soft spots or blemishes. - Spices: Check the expiration date. Fresh spices enhance the flavor. - Cilantro: Choose vibrant green leaves. Avoid yellow or wilting leaves. When you select fresh ingredients, your chicken korma will taste even better. Enjoy cooking! {{ingredient_image_1}} Start by cutting 500g of boneless chicken thighs into bite-sized pieces. In a bowl, mix the chicken with 3 tablespoons of plain yogurt, ½ teaspoon of turmeric, and salt to taste. This will help tenderize the meat. Make sure to coat the chicken well. Let it marinate for at least 30 minutes. This step is key for flavor. Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Once hot, add 1 finely sliced onion. Cook until it turns golden brown, which should take about 5-7 minutes. This gives the base a sweet flavor. Next, stir in 2 cloves of minced garlic and 1 tablespoon of grated ginger. Cook these for 1-2 minutes until they smell great. Now, add your marinated chicken to the skillet. Cook it until it turns white, which takes about 5 minutes. This helps lock in the juices. Sprinkle 1 tablespoon of garam masala, 1 teaspoon of ground cumin, and 1 teaspoon of ground coriander over the chicken. Cook for another 2 minutes to toast the spices. This step boosts the aroma and flavor of the dish. Pour in 1 cup of coconut milk and add 2 tablespoons of ground almonds. Stir everything together and bring it to a gentle simmer. Reduce the heat to low. Cover the skillet and let it cook for 20 minutes. This allows the chicken to become tender. Before serving, check the seasoning and add more salt if needed. For a fresh touch, garnish with chopped cilantro. Enjoy your meal! To make your chicken korma truly shine, start with marinating the chicken. Use yogurt, turmeric, and salt. This step adds depth and flavor. Let it marinate for at least 30 minutes. For more punch, add extra spices like garam masala while cooking. Don't rush when cooking the garlic and ginger. They should be fragrant and lightly browned. Lastly, adjust the salt before serving to enhance all the flavors. One common mistake is skipping the marination. This step is key for tender meat. Another mistake is using low-quality spices. Fresh spices give your korma a vibrant taste. Be careful not to overcook the chicken. It should be tender but not dry. Lastly, avoid adding too much coconut milk at once. Gradually mix it in for a creamy texture. Serve your chicken korma with fluffy basmati rice or warm naan. Rice soaks up the sauce well. For drinks, try a mild mango lassi or a light beer. They balance the spices in the dish. Fresh cilantro as a garnish adds color and freshness. You can also add a side salad for crunch. This makes your meal more balanced and fun! Pro Tips Marinate for Flavor: Allow the chicken to marinate for at least 1 hour, or preferably overnight, for deeper flavor absorption. Adjust Spice Levels: Feel free to adjust the amount of garam masala and other spices to suit your taste preferences. Thicken the Sauce: If you prefer a thicker sauce, let it simmer uncovered for the last 10 minutes of cooking. Fresh Herbs Enhance Flavor: Use fresh cilantro not only as a garnish but also as an ingredient during cooking for a burst of freshness. {{image_2}} You can easily make a vegetarian version of chicken korma. Simply swap the chicken for vegetables. I love using chickpeas, potatoes, or cauliflower. These add great texture and flavor. You can also use tofu or tempeh for protein. Just follow the same steps in the recipe, and enjoy! Do you want less spice? Start with less garam masala, cumin, and coriander. You can also leave out the ginger and garlic if you prefer milder flavors. If you love heat, add a pinch of red chili powder or fresh green chilies. Taste as you go to find the right balance for you. Feel free to get creative with your korma! You can replace coconut milk with cream for a richer taste. Almonds can be swapped out for cashews if you prefer. Adding dried fruits like raisins or apricots can give a sweet twist. Fresh herbs like mint or basil can brighten the dish, too! To store your Easy Chicken Korma, let it cool first. This helps keep the dish fresh. Use an airtight container to keep out air. You can store it in the fridge for up to three days. Make sure to label the container with the date. This way, you know how long it has been there. When you are ready to eat your leftovers, reheat the Chicken Korma gently. You can use a microwave or a stovetop. If using a microwave, place it in a bowl and cover it. Heat it for about two minutes. Stir halfway through to make sure it warms evenly. On the stovetop, heat it in a pan over low heat. Stir often to avoid sticking. If you want to keep Chicken Korma longer, freezing is a great option. Place it in a freezer-safe container or a zip-top bag. Remove as much air as possible before sealing. It can last up to three months in the freezer. When you are ready to eat, thaw it in the fridge overnight. Reheat it on the stove or in the microwave as mentioned above. Enjoy your tasty Chicken Korma again! Chicken Korma is a rich and creamy dish from India. It features tender chicken cooked in a sauce made with yogurt, spices, and coconut milk. This dish often includes nuts like ground almonds, which add a nice texture. Korma is known for its warm, aromatic flavors. It is perfect for a cozy dinner. Yes, you can make Chicken Korma in advance. Prepare the dish and let it cool. Store it in the fridge for up to three days. When ready to eat, heat it gently on the stove. This allows the flavors to meld nicely. It’s a great option for busy days. Easy Chicken Korma is mild to medium in spice. The main spices are garam masala, cumin, and coriander, which add warmth without too much heat. If you prefer more spice, you can add chili powder. Taste the dish as you cook to find your perfect level. You can serve Chicken Korma with various sides. Here are some great options: - Basmati rice - Naan bread - Roti - A fresh salad - Steamed vegetables These sides balance the rich sauce and create a full meal. Enjoy your dinner! You now have all the tools to make a tasty Chicken Korma. We covered key ingredients, step-by-step cooking, and helpful tips. Remember to choose fresh ingredients for the best flavors. Don’t forget to avoid common mistakes and try different variations. Proper storing and reheating can keep your dish enjoyable longer. With these steps, you can impress everyone at your table. Enjoy creating your delicious Chicken Korma and share your yummy results!$

A simple and delicious chicken korma made with yogurt, coconut milk, and aromatic spices.

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Prep Time 30

Cook Time 30

Total Time 1

Course Main Course

Cuisine Indian

Servings 4

Calories 400 kcal

Ingredients

500 g boneless chicken thighs, cut into bite-sized pieces
1 unit onion, finely sliced
2 cloves garlic, minced
1 tablespoon ginger, grated
3 tablespoons plain yogurt
1 cup coconut milk
2 tablespoons vegetable oil
2 tablespoons ground almonds
1 tablespoon garam masala
1 teaspoon ground cumin
1 teaspoon ground coriander
0.5 teaspoon turmeric
to taste unit salt
for garnish unit fresh cilantro

Instructions

In a bowl, combine the chicken pieces with yogurt, turmeric, and salt. Mix well and let marinate for at least 30 minutes.
Heat vegetable oil in a large skillet over medium heat. Add the sliced onion and sauté until golden brown, about 5-7 minutes.
Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
Add the marinated chicken to the skillet, cooking until it turns white, about 5 minutes.
Sprinkle the garam masala, cumin, and coriander over the chicken and cook for 2 minutes, allowing the spices to toast slightly.
Pour in the coconut milk and add the ground almonds, stirring to combine. Bring to a gentle simmer.
Reduce the heat to low, cover the skillet, and let it cook for 20 minutes, or until the chicken is tender and cooked through.
Check for seasoning and adjust salt if necessary before serving.
Garnish with fresh cilantro before serving.

Notes

Let the chicken marinate for more flavor.

Keyword chicken, curry, easy recipe, korma