Creamy And Fragrant Chicken Korma Recipe

Curry is delicious regardless of type or spice level. Not surprisingly, there are a seemingly endless number of curry varieties from around the world to suit every palate and cuisine. 

1 ½ pounds skinless, boneless chicken thighs, halved ¼ cup natural yogurt ½ teaspoon black pepper ½ teaspoon salt 2 tablespoons ghee 1 large cinnamon stick 6 cardamom pods 4 bay leaves 4 whole cloves 1 large onion, finely chopped 2 teaspoons garlic paste 2 teaspoons ginger paste 2 tablespoons mango chutney 1 teaspoon ground coriander Pinch of chili powder 1 cup chicken stock ¼ cup heavy cream 2 tablespoons fresh chopped cilantro, to serve 2 tablespoons flaked almonds, to serve



 Once the chicken thighs have been covered, place them in the refrigerator for a minimum of two hours. 

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The cinnamon stick, cardamom pods, bay leaves, and cloves should be added to the pan and allowed to toast for thirty seconds to one minute, or until the aroma that they emit is released. 

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During the next five to ten minutes, add the onion, garlic paste, and ginger paste, and continue to cook. 

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The mango chutney, ground coriander, and a pinch of chili powder should be stirred in at this point. 

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A lid should be placed on the pan, the chicken stock should be added, and the mixture should be allowed to simmer over a low heat for ten minutes. 

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After removing the whole spices from the mixture, proceed to blend the contents of the pan in a careful manner in order to create a sauce that is smooth. 

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Once the chicken thighs have been removed from the yogurt, they should be added to the pan along with the sauce. 

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After covering the pan with a lid, allow the mixture to simmer at a low temperature for ten to fifteen minutes, or until the chicken is completely cooked through. 

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The chicken korma should be served with flaked almonds and fresh coriander that has been very finely chopped.

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