Tender chicken korma

Name: Tender chicken korma
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 4 portions
Ingredients: 600 g chicken breast; 150 g plain yogurt; 1 teaspoon turmeric; 1 teaspoon sweet paprika; salt; 50 g ground almonds; 30 g cashew nuts; 2 tablespoons vegetable oil; 1 teaspoon cardamom; 2 pcs onion; 4 cloves garlic; 2 teaspoons ginger; 2 tablespoons tomato paste; 1 teaspoon garam masala; 1 teaspoon ground coriander; 200 ml whipping cream; 1 handful coriander

Eduard LáskaMeatIndian Cuisine x se líbilo

Korma ranks among the mildest Indian curries and traces back to the kitchens of the Mughal courts. The meat simmers in a sauce of yogurt, cream and blended almonds with cashews, so it turns rich and silky. Nothing burns. The spicing here is fragrant rather than hot, with cardamom, garam masala and fresh coriander setting the tone. Golden fried onion and a pinch of turmeric give it color. It is served with basmati rice or warm naan that scoops up the sauce. This is a festive dish that even a beginner can handle.

Příprava: 40min

Vaření: 30min

CELKOVÝ ČAS: 1h 10min

Step by step process

Marinating the chicken

1
Cut the chicken breast into bite-sized pieces and mix with the yogurt, turmeric, paprika and salt. Chicken korma needs at least 30 minutes of marinating for maximum tenderness and flavor. Patience pays off.

Almond paste

2
Blend the ground almonds and cashews with a little water into a smooth paste. It gives the sauce its signature velvety texture and gentle nutty flavor.

Sauce base

3
Heat the oil in a deep pan and sauté the cardamom for 30 seconds until fragrant. Add the finely chopped onion and fry over medium heat for about 10 minutes until golden. Stir in the crushed garlic and grated ginger and sauté for 2 minutes. The kitchen smells wonderful.

Adding the spices

4
Stir in the tomato paste and sauté for 2 minutes. Add the garam masala and ground coriander, stir and cook for another minute until the spices release their aroma.

Simmering in the cream sauce

5
Add the marinated chicken along with the marinade and fry for 5 minutes. Stir in the almond paste and pour in the whipping cream. Simmer over low heat for 20 minutes, stirring occasionally, until the chicken is tender and the sauce thickens to a creamy consistency. The sauce mellows.