Chicken Korma

Estimated — 5 ingredients not in food database (100% mass accounted for)

Contains: dairy

• Cardamom

  ground

  2.5 ml

• Chicken

  cut into 2–3 cm pieces

  200 g

• Coconut milk

  100 ml

• Coriander leaves

  ground

  5 ml

• Cumin seeds

  ground

  5 ml

• Curd

  100 ml

• Garam masala

  5 ml

• Ghee

  30 ml

• Onion

  finely chopped

  1 pc

• Salt

  to taste

• Tomato puree

  30 ml

• Water

  120 ml

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Method

1. 1Heat 2 tablespoons of ghee in a deep pan over medium heat.
2. 2Add 1 finely chopped onion and sauté until golden brown, about 6 minutes.
3. 3Add 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, and 1/2 teaspoon of ground cardamom. Stir for 30 seconds until fragrant.
4. 4Add 200g of boneless chicken pieces and cook for 5 minutes, stirring occasionally, until lightly browned.
5. 5Mix in 2 tablespoons of tomato paste and 1/2 cup of water. Simmer for 5 minutes until the mixture thickens slightly.
6. 6Add 100ml of full-fat coconut milk and 100ml of plain yogurt. Stir well to combine.
7. 7Season with salt to taste and a pinch of garam masala. Simmer gently for 8–10 minutes until chicken is tender and sauce is rich.
8. 8Garnish with fresh coriander leaves and serve hot with steamed basmati rice or naan.