Velvety Chicken Korma
A mild, nut-based curry that focuses on fragrance and creaminess rather than heat. Perfect for those who love deep flavor without the burn.
50 min
Easy
India
3 servings
The story behind
Korma is what I call the 'royal treatment' of curries. It’s got this rich history from the Mughal era, and you can totally taste that elegance in the sauce. I usually make this for a cozy lunch when I want something that feels fancy but is actually pretty straightforward. A little tip: serve it with some garlic naan or even a bit of mango chutney on the side. It’s the kind of meal that makes you want to take your time and savor every single bite.
Instructions
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1Marinate the chicken in yogurt and ginger-garlic paste for at least 20 minutes to keep it juicy.
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2Sauté some onions in a pan until soft, then stir in your ground spices and nuts.
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3Add the chicken along with the marinade. Keep the heat low so the yogurt doesn't curdle.
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4Simmer gently. If the sauce gets too thick, pour in the coconut milk to get that signature silky texture.
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5Once the chicken is cooked through and the sauce is bubbling softly, top with cilantro and serve hot.
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