Chicken Korma Recipe | How To Cook Chicken Korma Recipe
Korma or qorma is a dish originated in the Indian subcontinent that consists of meat and vegetables braised with yogurt, cream/water/stock. The sauce can be thick or watery depending on how you like your food!
The word "Kurma" means Curry in Telugu language which was given by Lord Vishnu during his twelve year old childhood visit to this world while Kurmai also refers curry made out coconut milk at times but not all time. So next time when you think about cooking something for dinner, check whether it needs some spice before adding more spices.
Korma is a dish that originated in India and has been popularized by the Mughals. This curry, which traditionally takes hours to cook on low heat until tender meat becomes coated with rich sauce or cream base then simmered for an additional 30-60 minutes when completely cooked through before being served hot; it's usually eaten at home but can also be enjoyed as street food because of its simple preparation process
The original individuals who brought this recipe over from Central Asia had their own cuisine including slow-braised (or sometimes yogurt-based) dishes such as karomcha yet they decided what would work well here was something India already knew: delicious foods made easy!
- 12-15 Almonds
- 2-3 Green Cardamom
- 1/2 teaspoon Black Pepper Powder
- 1 stick Cinnamon Stick
- 2 Cloves
- 1 Bay Leaf
- 1 tablespoon Coriander Powder
- Salt (to taste)
- 1/4 cup Plain Yogurt
- 3/2 tablespoons Grated Coconut
- Cilantro (for garnish)
- 1 1/2 pound Boneless Chicken
- 2 tablespoons Plain Yogurt
- 1/2 teaspoon Turmeric Powder
- 1 1/2 tablespoon Ginger Garlic Paste
- Salt (to taste)
- 1 teaspoon Cayenne Pepper
- 1 Onion (thinly sliced)
- 1/2 cup Vegetable Oil
Servings 4
- Amount Per Serving
- Calories 485kcal
- % Daily Value *
- Total Fat 31.98g50%
- Total Carbohydrate 8g3%
- Protein 44g88%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.