India

Chicken Korma

Name: Chicken Korma
Total time: 55 min
Yield: 4
Cuisine: India
Ingredients: 600 g Chicken thighs, cubed; 150 g Yoghurt; 4 tbsp Cashew or almond paste; 2 Onion; 2 tbsp Ginger-garlic paste; some of each Cardamom, cinnamon, garam masala; 1 pinch / 100 ml Saffron & cream

Mild chicken curry with yoghurt and nuts

Korma comes from the Mughal cuisine of North India and was a festive court dish. Its hallmark is gentle braising in yoghurt and nut paste.

Cashew or almond makes the sauce velvety, saffron and cardamom give depth – a mild, aromatic curry without much heat.

Servings4

Time55 min

LevelMedium

Ingredients

Chicken thighs, cubed600 g
Yoghurt150 g
Cashew or almond paste4 tbsp
Onion2
Ginger-garlic paste2 tbsp
Cardamom, cinnamon, garam masalasome of each
Saffron & cream1 pinch / 100 ml

★ = available authentic in the Asia Boutique

Preparation

Brown the onions and blend with a little water.
Fry whole spices in ghee, add ginger-garlic.
Sear the chicken, stir in onion paste and nut paste.
Add yoghurt a spoon at a time so it doesn't split.
Braise gently, finish with saffron and cream.

Make it original

Cardamom, saffron and garam masala give korma its depth – in the Asia Boutique.

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