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Chicken Korma
Chicken Korma

Before you jump to Chicken Korma recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.

The benefits of healthy eating are nowadays being given more attention than ever before and there are good reasons for doing this. The overall economy is affected by the number of men and women who suffer from conditions such as hypertension, which is directly related to poor eating habits. Although we’re always being encouraged to stick with healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not good for us. In all probability, most people believe that it takes a lot of work to eat healthily and that they will have to drastically alter their lifestyle. It is possible, though, to make some simple changes that can start to make a positive impact to our everyday eating habits.

These better food options can be applied to other foods such as your cooking oils. Olive oil has monounsaturated fat which can help to fight bad cholesterol. It is also a rich source of Vitamin E which has a lot of benefits and is also good for your skin. It might be that you already believe that you eat fruit and leafy greens but it can be worthwhile considering how fresh these are depending on where you get these. If you choose organic foods, you can avoid the problem of eating crops that may have been sprayed with harmful pesticides. If you can locate a good local supplier of fresh fruit and veggies, you can also ingest foods that have not lost their nutrients due to storage or not being harvested at the right time.

Therefore, it should be quite obvious that it’s not difficult to add healthy eating to your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to chicken korma recipe. You can have chicken korma using 31 ingredients and 19 steps. Here is how you achieve that.

The ingredients needed to make Chicken Korma:
  1. Use Chicken:
  2. Use 4 Pieces Boneless Chicken Thigh,
  3. Provide Pinch Sea Salt,
  4. Prepare Pinch White Pepper,
  5. Use Pinch Dried Mushroom Powder,
  6. Take Onions:
  7. Take 1 Red Onion Thinly Sliced,
  8. Provide Canola / Peanut / Vegetable Oil, For Frying
  9. Use 2 TBSP Corn Flour,
  10. Prepare Garlic Ginger Paste:
  11. Get 15 g Ginger,
  12. Get 15 g Garlic,
  13. Prepare 1 TSP Sea Salt,
  14. Provide Chicken Korma:
  15. Provide 15 g Ghee,
  16. Get 1 Black Cardamon,
  17. Take 3 Cloves,
  18. Take 3 Green Cardamon,
  19. Get 1 Cinnamon Stick,
  20. Prepare 3 Bay Leaves,
  21. Use 7 g Coriander Powder,
  22. Use 7 g Kashmiri Chili Powder,
  23. Get 8 g Demerara Sugar,
  24. You need 2 TSP Kewra Water,
  25. Get 225 g Greek Yogurt,
  26. Use 15 g Cashew Nuts Ground,
  27. Prepare Cream, 1/8 Cup Adjust To Preference
  28. You need 1/4 TSP Nutmeg Freshly Grated,
  29. Provide 1/4 TSP Mace Powder,
  30. Get Almond Flakes, For Garnishing
  31. Get Fresh Coriander Coarsely Chopped, For Garnishing
Instructions to make Chicken Korma:
  1. Prepare the chicken. - - Coat the chicken well with salt, pepper and mushroom powder. - - I am leaving the skins on. You can remove the skins if desired.
  2. Transfer into a shallow bowl and cover with cling film. - - Set aside in the fridge until ready to use. - - Prepare the onions.
  3. In a skillet or pan over medium heat, add in about 2 inches of oil. - - To check the temperature of the oil, insert a wooden chopstick, if bubbles start forming, the oil is ready for frying. - - Toss the onion slices with corn flour.
  4. Make sure the onion is coated well. - - Gently drop into the oil and shallow fry. - - Once the onion starts to brown, remove from heat and drain the oil into a large bowl.
  5. Transfer the onion onto a chopping board. - - Chop the onion coarsely and set aside. - - Reserve the oil.
  6. Prepare the garlic ginger paste. - - Add ginger, garlic and salt into a mortar. - - Pound until smooth paste forms with a pestle.
  7. You can use a food processor if desire. I personally find that mortar and pestle are easier to wash.* - - Remove and set aside.
  8. Prepare the chicken korma. - - In a skillet or pan over medium heat, add ghee. - - Once the ghee is melted, add in the chicken skin side down. - - Sear the chicken until the skin is golden brown.
  9. Flip. Tilt the skillet and baste the chicken with all the liquid. - - Continue searing until bottom is golden brown as well. - - Remove from heat and set aside on a plate.
  10. Using the same skillet or pan, add in 30g of that reserved oil. - - Transfer the cardamon, cloves, cinnamon and bay leaves in a tea bag. - - Over medium heat, add in the tea bag spices.
  11. Saute until aromatic. - - Add in chili, coriander powder and sugar. - - Saute until toasty and the sugar has dissolved.
  12. Add in the garlic ginger paste, a pinch of white pepper and kewra water. - - Saute until well combined. - - Add in 2 TBSP of the whipped yogurt. - - Using a hand mixer, whip yogurt until light and creamy. Do not over whip.
  13. Stir vigorously until well combined. - - Keep adding yogurt, 2 TBSP at time, and stirring until you have about 1 TBSP of yogurt left. - - Reserve the remaining yogurt.
  14. At this stage, the oil should start separating from the spices. - - Add in the chicken skin side down. - - Stir lightly to coat the chicken.
  15. Turn the heat down to low and bring it to a slow simmer. - - Cover and cook for 20 mins. - - Stir occasionally to prevent burning. Flip the chicken at half way mark.
  16. Add the remaining yogurt, ground cashew, the fried onion, nutmeg and mace powder. - - To make ground cashew, simply, blitz cashew in a spice grinder until powder forms. - - Stir to combine well.
  17. Depending on your preference for consistency, add cream. - - Stir to combine well. - - You can add in almond flakes and coriander now. Give it a final stir. Taste and adjust for seasoning with salt. Serve as it is.
  18. If you would like the same as plated shown in the photos, taste and adjust for seasoning with salt. - - Give it a final stir. - - Dollop the sauce onto serve plates.
  19. Place the chicken thighs over the sauce. - - Garnish with almond flakes and coriander. - - Serve immediately.

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