Recipe: Chicken korma

Hope everyone had a great weekend! I felt like it was a busy weekend for most people I know. My wonderful mama was in town so I spent it with good company, playing lots of card games, and consumed copious amounts of chai. I figured I’d learn a new recipe while she’s in town, and since I was cooking for some friends when I got back to the city, she gave me a quick breakdown on how to make an Indian dish, chicken korma.

Chicken korma

This was my first time trying it, and it turned out delicious. When my mom makes it at home, she adds more yogurt and/or water to make it more saucey, but I left it so the gravy is a little thicker. Totally up to you. This, with a little brown rice made it a nice, quick dinner. (Some of the amounts of ingredients are based on what my mom gave me, but some I’m guesstimating on others based on what I did yesterday):


1 lb of boneless chicken
Fried onions (I cut ½ red onion and fried it)
2 tsp Coconut oil (or olive oil to fry)
1 tsp cardamom
1 tsp ginger-garlic paste
½ tsp crushed red pepper
½ green chili pepper, minced
2 cinnamon sticks
1 tsp salt
¼ tsp turmeric
2 tsp coconut and almond (my mom crushed these together in a food processor, so I’m referring to the mixture)
1 cup plain yogurt

In a pan, warm up the oil, and fry onions and cardamom. When the onions are transparent, add the chicken and the rest of spices (ginger-garlic paste, red pepper, cinnamon, salt, turmeric, coconut and almond), as well as the chicken and sautee. Mix in yogurt. If you want to make it more saucey, add a few tablespoons of water.

Prepared brown rice to eat with it and a samosa 🙂

Easy dish that I made in 15 minutes, and the spices balanced out the flavors a lot. I’m sure there are a lot of different ways to make this dish, but I’m curious if anyone out there makes it differently.


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