Quick Chicken Korma

A flavorful chicken curry prepared by blending aromatics, frying whole spices and onions, then simmering chicken in a creamy sauce.

Chicken Dinner Main Course Spicy Curry

Estimated Nutrition

Calories

928.1

kcal / serving

3712.5 kcal total

Carbs

12.2g

per serving

48.6 g total

Fat

63.9g

per serving

255.4 g total

Protein

77.6g

per serving

310.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Single Cream

3 tbsp

Liquids

250

Water

Meat

1500

Chicken

pieces, skinned and cut into portions

NutsSeeds

cloves

Garlic

peeled and coarsely chopped

piece

Bay Leaves

Cinnamon

stick

pods

Cardamom

crushed

piece

Cloves

whole

0.25

tsp

Black Cumin Seeds

regular cumin seeds can be used as alternative

tbsp

Coriander

ground

tbsp

Cumin

ground

0.25

tsp

Chilli Powder

up to 1 tsp to taste

0.25

tsp

Salt

to taste

OilsFats

Vegetable Oil

6 tbsp

Vegetables

Ginger

peeled and coarsely chopped

130

Onions

peeled and finely chopped

piece

Plum Tomatoes

tinned, chopped

Method

Blend ginger, garlic, and 45ml water into a smooth paste.

Heat oil in a wide frying pan over high heat.

Add bay leaves, cinnamon, cardamom, cloves, and cumin seeds.

Stir in onions and fry for three minutes until brownish.

Add the blended paste, ground coriander, and ground cumin then fry for one minute.

Add chopped tomatoes and fry for one additional minute.

Incorporate chicken, chilli powder, salt, and 250ml water.

Boil then cover and simmer on medium heat for 15 minutes.

Uncover, add cream, and cook on high heat for 8 minutes to thicken sauce.