Chicken Korma (Chicken in Rich Yogurt Curry) is a milder form of curry and is distinguished from other curries by its rich gravy and smooth texture, mainly because of its heavy incorporation of yogurt as part of its main ingredients.
For as long as I can remember, I have always been an avid admirer of Indian cooking, especially the amalgamation of spices involved in developing each unique curry.
Procuring these spices from the local Indian grocery store always bring back fond memories of the “spice trips” mom and I used to take to the Little India in my hometown of Penang.
The heady, robust fragrance of the variety of spices is inevitably what hits me first, sending images of juicy chunks of meat braising in a thick, rich, full-flavored curry to my brain as I try to hold back the drivel on the corner of my mouth while patiently awaiting mom to finish haggling with almost every shopkeeper along the street before my taste buds get to do the Bollywood boogie with the Chicken Korma and Squid Curry over a fluffy bed of basmati rice.
Korma, also spelled as Khurma or Kurma, is a milder form of curry and is distinguished from other curries by its rich gravy and smooth texture, mainly because of its heavy incorporation of yogurt as part of its main ingredients.
Although it may seem like a complicated dish at first, what with all the different spices involved, Korma is actually not that difficult to master.
The main thing is to tweak it to your fancy.
Anyway, I hope you enjoy my take of this world-renowned dish of Indian origin – the Chicken Korma.
It is definitely a “must try” dish for any gathering and I am highly confident that it will impress not only yourself, but also your friends and family as well.
How Many Calories per Serving?
This recipe is only 329 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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- 1 1/2 lbs. chicken, cut into pieces
- 2 1/2 tablespoons butter (ghee or oil)
- 1 1/2 teaspoons cumin seeds
- 2 inch cinnamon stick, lightly bruised
- 2 cardamons
- 2 cloves
- 2 bay leaves
- 4 black peppercorns (lightly crushed)
- 1/2 tablespoon minced ginger
- 1/2 tablespoon minced garlic
- 1 teaspoon salt
- 1 1/2 teaspoons Garam Masala
- 1/4 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 1/2 tablespoons chili powder or paprika
- 1 1/2 cups plain yogurt (lightly whipped)
- 2/3 cup fried onions (lightly crushed)
- Marinate chicken with Marinade ingredients for 30 minutes to 1 hour.
- Heat up wok with 2 1/2 tablespoons butter, stir-fry the items listed under Ingredients and let the whole spices to sizzle a bit until fragrant. Toss in the marinated chicken (with the marinade) and continue to stir-fry for 10 minutes.
- Turn heat to medium-low, cover the wok and cook for 30 minutes, or until the oil slightly separates, chicken is tender enough, and you have achieved the gravy consistency that you prefer.
- Salt to taste, and add some water if the dish appears to be too dry. Dish out and serve with basmati rice or Naan bread.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.