What is your favourite curry? Depending on where you are in the world, your answers will be very different. In India, some of the most popular responses I’ve had to this question is: Butter Chicken or Paneer Butter Masala. I got a completely different set of answers here in the UK though. Chicken Korma, Jalfrezi, Chicken Madras. When I moved to the UK, I remember feeling very happy that I’d never be too far away from a curry house. But the taste was very different, not bad just different.
One of my favourite curries is actually Chicken Korma, as I prefer less spicy or what we say “masaledaar” food. Perhaps one of the most popular Chicken Korma is from the city of Hyderabad. Rich with spices and a curry loaded with cashews, it is often something you’d serve on a special occasion.
History of Chicken Korma
While researching on Korma, I came across that it is an ancient dish, that royals in the Moghal courts and families would have Korma on their menu. And while recipes tend to loose their original ingredients and the dish tends to evolve with various additions and versions, this recipe is virtually the same. Yogurt, meat, spices and nuts tend to be the main ingredients of a Korma. Often almonds tend to feature in these recipes, but mine like many others feature cashews. Not only do the cashew taste divine and rich, they also make the curry sauce thicker and give it a great consistency.
Did the long list of ingredients put you off? You might think so because this dish is so creamy and rich, the cooking process is bound to be very laborious. But for a dish that looks like a lot has gone into it, it is surprisingly easy to make.This dish uses some of my absolute favourite spices. Bay leaves, cardamom, cinnamon and cloves. Did the fragrance reach you??
Chicken Korma will end up being one of those dishes that you’ll crave and want to make for every special occasion. And remember, you don’t always need a reason to make this royal dish. Serve this dish with Jeera Rice and some salad. You really don’t need much more.
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Servings |
people
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- 700 gm chicken breast I used chicken breast, but you can use 1kg of chicken on the bone
- 120 gm cashews soaked in warm water
- 3 tbsp yogurt
- 1 tsp turmeric
- 1 tsp red chilli powder
- 2 tbsp vegetable oil
- 1 inch Ginger peeled and cut to small pieces
- 6 pods garlic peeled and cut to small pieces
- 2 bay leaves
- 1 inch cinnamon stick
- 3-4 cloves
- 4 green cardamom
- 3 medium onions finely chopped
- Water as required
- Salt to taste
- Handful coriander leaves finely chopped
Ingredients
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For the cashew paste
- Soak the cashews in warm water for at least 10 mins.
- Transfer soaking cashews to a blender with half the water used and blend to make a thick paste. Keep aside.
For the Ginger Garlic paste
- Peel and coarsely chop the ginger and garlic and then blend together to form a paste. Add a teaspoon of water to make a smooth paste.
For the yogurt
- Gently whip the yogurt so that it is smooth, to this add 1 teaspoon of turmeric powder. Whip to combine and set aside.
For the Korma
- Heat oil in a pan on a low-medium flame.
- Add the whole spices: bay leaves, cardamom, cloves and cinnamon stick. Roast for a couple of minutes until aromatic.
- Now add the finely chopped onions, and a pinch of salt. Stir and gently brown the onions over a low flame for about 10 mins.
- Add the ginger garlic paste, and mix well.
- Now add in the chicken pieces, stir well so that everything comes together.
- Braise the chicken pieces for about 5-6 minutes.
- Reduce the flame, and slowly add the yogurt mix and then the red chilli powder.
- Coat the chicken with the yogurt onion mix and cook for a couple of minutes.
- Add about 1/2 cup of water and salt to taste, stir and then cook for about 20 minutes with the lid on.
- Take the lid off, stir again, then add the cashew paste.
- Simmer on low heat for about 8 minutes, take off heat. Garnish with chopped coriander leaves and serve with Jeera rice or parathas.
