Rich and creamy, a decadent and luxurious and ancient curry from India’s north, Chicken Korma is a fragrant and flavourful extravaganza. A mild combination of juicy chicken, nuts, yoghurt and spices.
Mix all the curry paste ground spices together with 1/3 cup water and set aside
To make the onion paste
Using a food processor or stick blender, blend the onion, garlic and ginger together into a smooth paste. Set aside.
Making the curry
Heat a large pan over a moderate heat until hot. Add the oil and when melted add the onion paste, bay leaves and cinnamon stick. Fry for 4-5 minutes until the paste has browned slightly. Don’t let it stick too much, so add a little water at a time if it does.
Reduce the heat to low and add the curry paste. Stir-fry for 1-2 minutes to cook out the spices before adding the chicken pieces.
Turn up the heat to medium and stir well to combine and coat all the chicken. Let this cook for 3-4 minutes until the pan is hot again.
Add the yoghurt and about 2 cups water and stir well. Let this come to a boil then reduce the heat to low and simmer, uncovered for 30 minutes.Remove the lid and cook for a further 10-15 minutes to reduce the sauce until rich and creamy.
Video
Notes
Alt Cooking Methods
I use pre-ground spices to save time, but you can also use whole spices. To make the powder, dry toast the whole spices (same volume) in a small pan and then grind into a fine powder using a spice grinder or pestle & mortar.
Serving suggestions
I like to serve chicken korma with some kind of Indian Bread or on a bed of fluffy basmati rice.
I often garnish this curry with lots of toppings that can include; toasted almonds, pistachio, pomegranate seeds, cilantro or mint, radishes, rehydrated sultanas and often a drizzle of whipping/double cream. And one time I garnished with edible gold leaf!
At the suggestion of one reader, I tried a few drops of Kewra water (a pandanus plant extraction) which is common in Mughali cuisine, which was a revelation of fragrance. You can also use rosewater.
Storage
Fridge storage - Make the curry in advance and keep refrigerated for a day to see amazing taste enhancement. Leftovers will stay good in an airtight container in the fridge for 4-5 days.
Freezer storage - Portion up into airtight containers and freeze for 3+ months. Cook from frozen in the microwave, stirring frequently until piping hot throughout. Alternatively, defrost thoroughly and heat in a pan until piping hot.