Chicken Korma Recipe

Is cooking meant solely to feed the body or it’s a gift to humanity to enjoy art in its purest form? Let’s make chicken korma and find it out!

Chicken korma is India’s Spaghetti Bolognese. Maybe not in the closest sense as Spaghetti Bolognese is a totally unknown thing inside Italy, due to Bolognese sauce is not eaten with Spaghetti and Bolognese sauce is called simply ragout in Italian households. Not to mention that no Italian would dare to put ketchup on their pasta nor they a forced to succumb to such desperate measures.

Is ragout an artform?

Although ragout is commonly served daily, its making was elevated to the highest of artforms where flavors are carefully choreographed together by skill, care, and patience. If any of those pillars fail to fulfill their role, the dish will be like a painting that has been hastily finished missing the fine details of the strokes or even worse, leaving the canvas partly blank.

Make no mistake, it’s nothing wrong with a blank canvas where our imagination can run wild filling it with details much like an empty skillet. With the right skills and tools both of them can be filled with feelings that most humans understand and appreciate deeply.

Is cooking like painting with flavors?

The most fascinating thing of all is that the same set of tools and ingredients combined with the human creativity brings results totally different from one to another.

A canvas with brushes and the 3 basic colors can bring the most astonishing feelings into reality through images that have never seen before. Much like we can use the same ingredients of a dish and our favorite skillet to let our soul shine through and turn our feelings into reality.

Of course, art isn’t only just painting random strokes on a canvas and pouring spices into the saucepan. If we want to convey our message to our audience precisely or make the same tasty dinner, we pulled off last week, we need to mimic the exact same movements and ingredients that before.

Afterall, we can’t just paint random lines and circles and call it a man with a pipe (or can we?), similarly we don’t just throw all we can find in the fridge into the skillet and call it ragout, ratatouille or korma (or do we?).

Can we paint with korma?

Interestingly Korma in the word most basic sense means “braising” so our canvas or rather skillet is only limited by its edges and not by its content. Korma can be anything as long as it is braised so no wonder that we can make korma from beef, lamb, goat, or chicken. Not to mention that some kormas, namely the Navratan kormas use no meat at all but vegetables only.

So, korma is korma because its braised something and we use typical Indian spices in random order and amount, to prepare it. Much like in paintings, though if we want our audience to truly resonate with our feelings and understand our message, we have to constrain our art within universally recognizable boundaries.

What’s in korma then?

Sticking with our piping man, example our image has to have something that is recognizable as a piping man so our audience can associate with it and understand our feelings better, much like when we make chicken korma, it has to have chicken, onion, some thick creamy sauce and most importantly garam masala.

We shouldn’t diminish the importance of the rest of the ingredients as those bits of flavors will make our dish uniquely perfect but we have to recognize the building pillars of every recipe so we can construct on it without running the risk of getting out of touch with our audience.

Ingredients

Garam Masala

  • 3½ tablespoons Cardamom (ground)
  • 2½ tablespoons Cinnamon
  • ½ teaspoon Nutmeg
  • 3 tablespoons Cloves (ground)
  • 3 tablespoons Black pepper (ground)
  • 1 tablespoon Cumin (ground)
  • 1½ teaspoon Coriander (ground)

Marinade

  • 2 teaspoons Garam masala
  • 2 cloves Garlic
  • 2 teaspoon salt
  • 1″ / 2.5cm Fresh ginger (peeled)
  • Cayanne to taste (optional)
  • ½ teaspoon Turmeric (ground)
  • ½ teaspoon Paprika (ground)
  • ½ cup / 125ml Yogurt
  • 2lb / 1000g Chicken

Sauce

  • ½ cup / 125ml Oil
  • 2 Onions (diced)
  • ½ cup / 60g Almond flour (ground almond)
  • 3 teaspoons Cardamon (ground)
  • ½ teaspoon Black pepper (ground)
  • 1 Bay leaf
  • ½ teaspoon Cinnamon
  • ½ teaspoon Coriander (ground)
  • 1 teaspoon Garam masala
  • ¾ cup / 200ml Yogurt or coconut milk or cream

How to make Chicken korma

Garam Masala

  1. In a grinder or mortar grind all the ingredients together. Some will be content simply taking a garam masala mixture from a shop’s shelf but the purist surely will not.

Marinade

  1. Place all the marinade ingredients, except the chicken into a food processor.
  2. Give them a good whirl.Chicken korma recipe - SunCakeMom
  3. Mix the marinade with the meat and put it into the fridge for 30 minutes to a day. There is no rule for the type of meat we can use nor the shape but it’s advisable to cut them to fairly equal shapes so they cook evenly. In this recipe we used boneless chicken legs cut into 1″ / 2.5cm logs.Chicken korma recipe - SunCakeMom
  4. Some like to add the almond flour now instead of adding it into the sauce so it got fried with along the meat, developing additional flavors.Chicken korma recipe - SunCakeMom

Sauce

  1. Heat oil in a pan and saute the diced onions on high heat until a glassy / translucent look for about 3 – 5 minutes.Onion-glassy-translucent-gp-SunCakeMom
  2. Mix in the almond flour, cardamon, black pepper, bay leaf, cinnamon, coriander and garam masala and saute it for a minute.Chicken korma recipe - SunCakeMom
  3. Add yogurt then bring it to boil.Chicken korma recipe - SunCakeMom
  4. Transfer the whole content of the pan into a food processor an process the sauce until smooth.Chicken korma recipe - SunCakeMom

Assembly

  1. Pour some oil into the saucepan and sear both side of the meat on medium to high heat until each side is golden brown for about 3 – 5 minutes.Chicken korma recipe - SunCakeMom
  2. Most likely we need to do it in batches, depending on the amount of meat we are preparing. If we have done it nicely then the meat haven’t burned down so we can simply pour back the sauce in and heat together the whole chicken korma then serve it.Chicken korma recipe - SunCakeMom

Enjoy!

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5 from 1 vote

Chicken Korma Recipe

Is cooking meant solely to feed the body or it's a gift to humanity to enjoy art in its purest form? Let's make chicken korma and find it out!
Course Low Carb Meal, Main Course, Meal
Cuisine Gluten free, Keto, Low carb recipe, Sugar free recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8
Calories 309kcal
Author SunCakeMom

Ingredients

Garam Masala
  • tablespoons Cardamom ground
  • tablespoons Cinnamon
  • ½ teaspoon Nutmeg
  • 3 tablespoons Cloves ground
  • 3 tablespoons Black pepper ground
  • 1 tablespoon Cumin ground
  • teaspoon Coriander ground
Marinade
  • 2 teaspoons Garam masala
  • 2 cloves Garlic
  • 2 teaspoon salt
  • 1 Fresh ginger peeled
  • Cayanne to taste optional
  • ½ teaspoon Turmeric ground
  • ½ teaspoon Paprika ground
  • ½ cup yogurt
  • 2 lb Chicken
Sauce
  • ½ cup Oil
  • 2 Onions diced
  • ½ cup Almond flour
  • 3 teaspoons Cardamon ground
  • ½ teaspoon Black pepper ground
  • 1 Bay leaf
  • ½ teaspoon Cinnamon
  • ½ teaspoon Coriander ground
  • 1 teaspoon Garam masala
  • ¾ cup Yogurt or coconut milk or cream

Instructions

Garam Masala

  • In a grinder or mortar grind all the ingredients together. Some will be content simply taking a garam masala mixture from a shop's shelf but the purist surely will not.

Marinade

  • Place all the marinade ingredients, except the chicken into a food processor.
    Chicken korma recipe - SunCakeMom
  • Give them a good whirl.
    Chicken korma recipe - SunCakeMom
  • Mix the marinade with the meat and put it into the fridge for 30 minutes to a day. There is no rule for the type of meat we can use nor the shape but it's advisable to cut them to fairly equal shapes so they cook evenly. In this recipe we used boneless chicken legs cut into 1" / 2.5cm logs.
    Chicken korma recipe - SunCakeMom
  • Some like to add the almond flour now instead of adding it into the sauce so it got fried with along the meat, developing additional flavors.
    Chicken korma recipe - SunCakeMom

Sauce

  • Heat oil in a pan and saute the diced onions on high heat until a glassy / translucent look for about 3 - 5 minutes.
    Onion-glassy-translucent-gp-SunCakeMom
  • Mix in the almond flour, cardamon, black pepper, bay leaf, cinnamon, coriander and garam masala and saute it for a minute.
    Chicken korma recipe - SunCakeMom
  • Add yogurt then bring it to boil.
    Chicken korma recipe - SunCakeMom
  • Transfer the whole content of the pan into a food processor an process the sauce until smooth.
    Chicken korma recipe - SunCakeMom

Assembly

  • Pour some oil into the saucepan and sear both side of the meat on medium to high heat until each side is golden brown for about 3 - 5 minutes.
    Chicken korma recipe - SunCakeMom
  • Most likely we need to do it in batches, depending on the amount of meat we are preparing. If we have done it nicely then the meat haven't burned down so we can simply pour back the sauce in and heat together the whole chicken korma then serve it.
    Chicken korma recipe - SunCakeMom

Notes

Enjoy!

Nutrition (per serving)

Calories: 309kcal (15%) | Carbohydrates: 6g (2%) | Protein: 13g (26%) | Fat: 26g (40%) | Saturated Fat: 4g (25%) | Trans Fat: 1g | Cholesterol: 43mg (14%) | Sodium: 628mg (27%) | Potassium: 188mg (5%) | Fiber: 2g (8%) | Sugar: 2g (2%) | Vitamin A: 104IU (2%) | Vitamin C: 4mg (5%) | Calcium: 52mg (5%) | Iron: 1mg (6%)

Pin now, Enjoy later!

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Thomas Cook
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