Creamy Chicken Korma Recipe | Easy Homemade Chicken Curry🍗🍛✨ скачать в хорошем качестве

Creamy Chicken Korma Recipe | Easy Homemade Chicken Curry🍗🍛✨

Learn how to make rich and creamy Chicken Korma with yogurt, cashews, warm spices, and tender chicken. This easy homemade curry is packed with flavour and perfect served with steamed rice for a comforting meal. INGREDIENTS – KORMA PASTE / MARINADE: • 1 kg boneless chicken breast or thighs, cut into bite-sized pieces • ½ cup cashew nuts, lightly chopped (or almonds) • 3 tablespoons tomato paste (optional) • 4 cloves garlic, chopped • 1 tablespoon fresh ginger, minced • Korma curry mix • ½ teaspoon cumin • Salt and pepper, to taste • 1 cup plain yogurt INGREDIENTS – FOR COOKING: • 1 tablespoon olive oil • 2–3 spicy chilli peppers • 1 medium onion, chopped • ½ cup chicken stock (or more, if needed) • 1 cup heavy cream or coconut milk For Garnish: • Fresh chopped herbs • Spicy red chilli flakes • Cashew nuts STEP 1: MAKING THE KORMA PASTE: • We begin by making the heart of this dish the korma paste. Add the cashew nuts to a food processor and pulse until they’re finely broken down. • Now add the tomato paste, garlic, ginger, cumin, korma curry mix, salt, and pepper. Pulse again until you have a thick paste. • If it feels too thick, add a tablespoon or two of water to loosen it slightly. Transfer the paste to a bowl and mix it together with the yogurt. • This gives us a rich, creamy marinade that will coat the chicken beautifully. STEP 2: MARINATING THE CHICKEN: • Spoon the korma sauce over the chicken pieces and mix well, making sure every piece is coated. • Cover and refrigerate for at least one hour. • If you have time, leaving it overnight allows the flavours to develop even more deeply. • This step is all about patience and patience always pays off in cooking. STEP 3: STARTING THE COOK: • When you’re ready to cook, heat the olive oil in a large pan over medium heat. • Add the chopped onion and the chilli peppers. • Cook for about five minutes, until the onions soften and become fragrant. • This forms the base of our korma. STEP 4: COOKING THE CHICKEN: • Add the marinated chicken to the pan, along with all of the remaining sauce. • Pour in the chicken stock and stir gently. • Let this cook for about 15 minutes, stirring occasionally. • The chicken will cook through, and the sauce will begin to thicken. STEP 5: CREAMY FINISH: • Now stir in the cream or coconut milk. • Lower the heat and let it simmer gently for another 10 to 20 minutes. • It’s important not to let it boil slow simmering keeps the sauce silky and smooth. • The longer it simmers, the deeper the flavour becomes. SERVING & GARNISH: • Finish with fresh chopped herbs, a sprinkle of chilli flakes, and a few cashews for texture. Chicken Korma is best served over steamed white or brown rice. You can even add fried onions on top for extra crunch and flavour.