Chicken Korma

• 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup plain yogurt
• 2 tablespoons lemon juice
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon garam masala
• 2 medium onions, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 cups coconut milk
• 2 tablespoons vegetable oil
• Salt to taste
• Fresh cilantro for garnish

Steps

1. 1 In a bowl, mix chicken with yogurt, lemon juice, cumin, coriander, turmeric, and garam masala. Marinate for at least 30 minutes.
2. 2 Heat oil in a large skillet over medium heat. Add onions and cook until golden brown.
3. 3 Add garlic and ginger; sauté until fragrant.
4. 4 Add the marinated chicken and cook until browned on all sides.
5. 5 Pour in coconut milk, stirring to scrape up any browned bits from the bottom of the pan.
6. 6 Simmer for 20 minutes, stirring occasionally, until chicken is cooked through and sauce has thickened.
7. 7 Season with salt to taste and garnish with fresh cilantro before serving.

Equipment

• Large skillet
• Cutting board
• Knife
• Measuring cups and spoons

Variations

• For a vegan option, substitute chicken with chickpeas and use coconut yogurt.
• Add spinach or peas for extra veggies.

Substitutions

• If coconut milk is unavailable, use a mix of heavy cream and milk for a creamy base.

Pairings

• Basmati rice
• Naan bread
• Cucumber raita

Nutrition

Tips

• For a richer flavor, toast the cumin, coriander, and garam masala in a dry pan before adding to the marinade.
• Serve with basmati rice or warm naan bread for an authentic touch.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat slowly on the stove.

Serving Suggestions

• Serve with steamed basmati rice and warm naan bread.
• Add a side of cucumber raita for a cooling contrast.

FAQ