﻿ Chicken Korma Recipe
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Recipe for Chicken Korma Curry

A korma is a type of dish consisting mainly of braised meat or of vegetables, related to curry recipes, historically from Central Asia. The vegetables or the meat are cooked slowly with water, broth and yogurt, cream or coconut milk and sometimes a paste made of nuts and seeds. Cooking Korma is done slowly, traditionally over a fire of charcoal, which distribute the heat evenly in the pot. The seasoning for Korma is a mixture of spices such as coriander and cumin. In the case of a chicken curry recipe of korma type, it can be cooked over medium heat setting throughout the preparation of the dish..

The korma has originated in the cuisine of the Mongolian empire, somewhere in a territory that encompassed India and Pakistan. Its name is derived from words meaning to braise in Hindi and Urdu. The "dopiaza" and the "rogan josh" from Kashmir are considered as Korma recipes as well. This Indian recipe includes all the traditional flavors of India; cardamom seeds and cloves give this unique taste so typical these dishes.

Chicken Korma

Ingredients (for four guests):

* 4 boneless chicken breasts or thighs
* 2 onions
* 2 cloves garlic
* 1 teaspoon ground ginger
* 1 can of peeled tomatoes
* 1 teaspoon cayenne pepper
* 6 cloves
* 2 cinnamon sticks
* 2 green cardamom pods
* Ghee (clarified butter) or vegetable oil
* 8 black peppercorns
* 2 cups plain yogurt
* 1 teaspoon turmeric
* 1 pinch saffron powder
* Salt


1) Chop the onion and the garlic cloves; coarsely chop the peeled tomatoes in the can with a knife.

2) In a skillet fry the cloves and cardamom slightly cut, in the ghee (or oil) then add the minced garlic, ginger, cayenne pepper and the onions, then brown the onions with these ingredients for two minutes; pour the tomatoes in and bring to a boil, then reduce heat and keep warm.

3) Cut the chicken meat in bite sized chunks; cook the chicken pieces separately in a saucepan.

4) Meanwhile, in a bowl whisk yogurt with turmeric and saffron.

5) Pour this yogurt mixture over the chicken, then pour the tomatoes and spices mixture from the pan. Put the cinnamon in, cover and simmer for thirty minutes over low heat.

Accompaniment: Serve this Chicken Korma with naan (Indian bread) and basmati rice