Classic Chicken Korma
A rich, aromatic, and velvety North Indian curry that balances warming spices with the creamy sweetness of coconut milk.
Ingredients
- •1.5 lbs (700g) boneless, skinless chicken thighs, cut into bite-sized pieces
- •2 tablespoons neutral oil or ghee (pareve)
- •2 medium yellow onions, finely diced
- •3 cloves garlic, minced
- •1 tablespoon fresh ginger, grated
- •1 teaspoon ground coriander
- •1 teaspoon ground cumin
- •1/2 teaspoon ground turmeric
- •1/2 teaspoon ground cardamom
- •1/4 teaspoon ground cinnamon
- •1/2 teaspoon chili powder (adjust to taste)
- •1 cup full-fat coconut milk
- •1/2 cup chicken stock
- •1/4 cup slivered almonds, toasted
- •1 tablespoon fresh cilantro, chopped
- •1 teaspoon kosher salt
Instructions
- 1
Heat the oil in a large skillet or heavy-bottomed pot over medium heat.
- 2
Add the diced onions and sauté for 8-10 minutes until they are soft and golden brown.
- 3
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- 4
Add the chicken pieces to the pan and brown them lightly on all sides.
- 5
Stir in the coriander, cumin, turmeric, cardamom, cinnamon, chili powder, and salt, coating the chicken thoroughly with the spices.
- 6
Pour in the chicken stock and coconut milk, stirring to combine and scraping up any browned bits from the bottom of the pan.
- 7
Reduce the heat to low, cover, and simmer for 15-20 minutes until the chicken is cooked through and the sauce has thickened.
- 8
Garnish with toasted slivered almonds and fresh cilantro before serving.
💡 Chef tips
- For a deeper flavor, marinate the chicken in a little coconut milk and spices for 30 minutes before cooking.
- If you prefer a smoother sauce, blend the sautéed onions with the ginger and garlic into a paste before adding the chicken.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; the flavors often improve the next day.
✅ How it should turn out
The finished dish features tender, succulent chicken pieces coated in a thick, golden-hued, aromatic sauce that is fragrant with warm spices and has a silky, nutty finish.