After-work kitchen
Dine like a king: recipe for an aromatic chicken korma
Indian cuisine at home: A warming chicken korma takes you on a culinary journey to distant worlds.
© Mariha kitchen
Finally end of work. The perfect reward for a busy day is this aromatic chicken korma – it’s not for nothing that the Indian dish is also called the “food of kings”. The recipe.
Gourmet trip to India: Hardly any other cuisine is as rich in spices, flavors and nuances as Indian cuisine. These enrich an almost endless repertoire of different curries, dals, samsoas, lassis or chutneys. An absolute classic: Chicken Korma – chicken braised in curry, traditionally served with naan bread or rice. In addition to the bright yellow spices and meat, the basic ingredients include yoghurt, cream, nuts and tomatoes – comfort food in a class of its own that makes you dream of the Arabian Nights.
By the way, “Korma” means nothing other than “stewed”. Traditionally, the dish was prepared in a pot over a very low heat. Fun Fact: Chicken Korma is still considered a prestigious dish today and is also known as the “food of kings”. So: put the crown on and get to the casserole.
Recipe for a creamy chicken korma
Ingredients for four servings
- 800g chicken breast fillet
- 6 cloves of garlic
- 100g ginger
- 1 green fresh chili
- 4 white onions
- 300g basmati rice
- 3 tbsp ghee (alternative: coconut oil)
- 2 tbsp tomato paste
- Juice of half an organic lemon
- 2 tsp coriander powder
- 1 tsp chili powder
- 1.5 tsp garam masala
- 2 tsp paprika powder
- ½ tsp turmeric
- 200g chopped tpmaten
- 1 cup of cream
- 100g yogurt
- Salt pepper
- 80 g cashew nuts
- To serve: fresh coriander
preparation
- Pat the chicken breast fillet dry with kitchen paper. To cut in pieces.
- Peel and finely chop the garlic, ginger and onion. Clean the chili and cut into rings. Wash the coriander, shake dry and pluck the leaves.
- Cook basmati rice in salted water according to package instructions.
- Meanwhile, add ghee or coconut oil to a deep pan and fry the onions on a medium heat. Add the tomato paste, garlic, ginger and green chili and fry for one to two minutes. Add the spices and roast for another minute.
- Add the chicken and fry for five minutes. Then deglaze with cream and chopped tomatoes. Mix well. Bring everything to the boil. Let simmer for about 10 minutes.
- Remove the pan from the heat and stir in the yogurt. Season with salt and pepper.
- Leave to simmer on low heat for another 15 minutes with the lid closed.
- Roast cashews in a pan without oil.
- Arrange the korma with basmati rice on plates. Drizzle with lemon juice and serve with cashews and fresh coriander.
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