Chicken Korma

A mild curry popular in Indian restaurants, this is a fragrant and aromatic dish with a creamy sauce.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

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Chicken

Indian

Main Course

Ingredients

8 boneless and skinless chicken thighs, cut into 1 in (2 1/2 cm) pieces		1 tsp ground cardamom
2 large onions, thinly sliced		1/2 tsp ground ginger
2 garlic cloves, crushed		2/3 cup low-fat plain yogurt
1 tbsp ground coriander		1 tbsp cornstarch
1 tbsp ground cumin		1 1/4 cups chicken stock
1 tsp ground turmeric		2/3 cup heavy cream
1 tsp chili powder		1 tbsp fresh lemon juice

directions

Prep: 15 min Total: 45 min

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1
Heat 2 tbsp of the oil in a large frying pan over medium-high heat. In batches, add the chicken and cook, stirring occasionally, for about 5 minutes, until browned. Transfer to a plate.
2
Add the remaining 2 tbsp oil to the pan and reduce the heat to medium. Add the onions and garlic and cook, stirring often, about 5 minutes, until golden. Add the coriander, cumin, turmeric, chili powder, cardamom, and ginger and reduce the heat to low. Cook, stirring often, about 2 minutes, or until the spices are fragrant.
3
Mix the yogurt and cornstarch together, then stir into the pan. Stir in the remaining stock. Bring to a boil, stirring constantly. Return the chicken to the pan and simmer, stirring occasionally, for 15 minutes, or until the chicken is opaque.
4
Stir in the cream and lemon juice and simmer for 5 minutes more. Serve hot.

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Chicken Korma

Ingredients

directions