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Quick Chicken Korma

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

ChickenDinnerMain CourseSpicyCurry

Estimated Nutrition

Per Serving Total
Calories 928.1 kcals 3712.5 kcals
Carbohydrates 12.2 grams 48.6 grams
Fat 63.9 grams 255.4 grams
Protein 77.6 grams 310.2 grams
Cook Time
27 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
45
ml
Single Cream
3 tbsp
Liquids
250
ml
Water
Meat
1500
g
Chicken
pieces, skinned and cut into portions
NutsSeeds
5
cloves
Garlic
peeled and coarsely chopped
3
piece
Bay Leaves
5
cm
Cinnamon
stick
8
pods
Cardamom
crushed
4
piece
Cloves
whole
0.25
tsp
Black Cumin Seeds
regular cumin seeds can be used as alternative
1
tbsp
Coriander
ground
1
tbsp
Cumin
ground
0.25
tsp
Chilli Powder
up to 1 tsp to taste
0.25
tsp
Salt
to taste
OilsFats
90
ml
Vegetable Oil
6 tbsp
Vegetables
4
cm
Ginger
peeled and coarsely chopped
130
g
Onions
peeled and finely chopped
3
piece
Plum Tomatoes
tinned, chopped

Steps

  • 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.