chicken korma

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric powder
• 1/4 tsp cayenne pepper (optional)
• 1 cup chicken broth
• 1 cup heavy cream
• 1/2 cup plain yogurt
• 1/4 cup chopped almonds
• 2 tbsp chopped cilantro, for garnish
• Salt to taste

Instructions

1. Heat vegetable oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and cook until softened, about 5-7 minutes.
3. Add the minced garlic and grated ginger and cook for another minute until fragrant.
4. Stir in the ground cumin, ground coriander, turmeric powder, and cayenne pepper (if using). Cook for 30 seconds, stirring constantly.
5. Add the chicken pieces and cook until browned on all sides.
6. Pour in the chicken broth and bring to a simmer.
7. Reduce heat, cover, and simmer for 20-25 minutes, or until the chicken is cooked through.
8. Stir in the heavy cream and yogurt. Simmer for another 5 minutes, stirring occasionally.
9. Season with salt to taste.
10. Garnish with chopped almonds and cilantro before serving.

Notes

• For a smoother korma, you can blend a portion of the sauce with a small amount of water before adding it back to the pot.
• To toast the almonds before adding them as a garnish, spread them on a dry skillet over medium heat and cook for 3-5 minutes, stirring frequently, until golden brown and fragrant. Be careful not to burn them.
• Korma is best served with basmati rice or naan bread.
• Store leftover korma in an airtight container in the refrigerator for up to 3 days.