Chicken korma is a dish with over 5 centuries of history, traditional in India. Its preparation requires patience and a variety of spices such as garam masala, turmeric, and cilantro. The combination of tender meat and creamy sauce makes it an exquisite delicacy. A delightful treat to enjoy on any occasion.
In this chicken korma recipe, the blend of spices and the yogurt marinade ensure the meat remains juicy and full of flavor.
The combination of turmeric, garam masala, and chickpea flour in the marinade gives the dish a unique texture.
Finishing the cooking with coconut cream and cashews results in a delicious dish full of exotic aromas.
Chicken Korma
Ingredients
400 grams of chicken breast
4 black peppercorns
1 tablespoon of coriander seeds
1 teaspoon of salt
2 tablespoons of grated ginger
3 garlic cloves
150 grams of yogurt
1 tablespoon of turmeric
2 tablespoons of garam masala
1 tablespoon of chickpea flour
1 tablespoon of oil
2 cloves
2 green cardamom
1 cinnamon stick
1 chili pepper
1 onion
250 coconut milk or cream
200 milliliters of chicken broth
3 tablespoons of cashews
1 lemon
1 tablespoon of chopped fresh cilantro
Preparation
Step 1 : Begin by grinding the black peppercorns together with the coriander seeds, then mix with the salt.
Step 2 : In a covered container inside the refrigerator, marinate the chicken, yogurt, turmeric, garam masala, chickpea flour, and the previously prepared paste for one hour.
Step 3 : Then, heat oil in a skillet and add the garlic, cloves, cardamom, cinnamon, and chili; cook the mixture.
Step 4 : Add the onion and cook until it begins to turn golden.
Step 5 : Next, add the coconut cream or milk, cover, and simmer on low heat for 20 to 25 minutes.
Step 6 : If the consistency turns very thick, you can add chicken broth.
Step 7 : Add the cashews and stir the preparation, removing it from the heat after one minute.
Step 8 : Add the garam masala, mix, and serve garnished with chopped cilantro and lemon juice.
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