Chicken Korma Curry
4 servings
40 minutes
Chicken curry is a refined dish with a tender, velvety sauce that embodies the richness of aromatic spices. Historically rooted in Indian cuisine, it has adapted over time and become popular in Europe. Marinating the chicken in yogurt, ginger, and garlic makes the meat incredibly tender, while the addition of coconut cream adds a light sweetness and creamy texture to the dish. Masala and cardamom create a rich bouquet of spices that awakens the appetite, and ground almonds make the sauce thick and rich. This curry pairs perfectly with boiled rice, which gently balances the spicy depth of flavor. A great choice for a cozy dinner when you want to enjoy Eastern notes in a European interpretation.
1
Marinate the chicken cut into small pieces in a mixture of crushed garlic, grated ginger, and yogurt for 1 hour.
- Chicken breast: 700 g
- Garlic: 2 cloves
- Grated ginger: 1.5 tablespoon
- Natural yoghurt: 200 g
2
Chop the onion in a blender to a paste or puree, adding water if necessary.
- Onion: 1 head
3
Heat olive oil in a saucepan and add the spice mix or paste. Sauté on low heat for about a minute and add the onion.
- Vegetable oil: 1 tablespoon
- Masala: 3 teaspoons
4
Fry for 2-3 minutes, then add the chicken. Fry for about 20 minutes.
- Chicken breast: 700 g
5
Add coconut milk and, if necessary, enough to cover the chicken, bring to a boil, and reduce the heat to a minimum. Stir occasionally.
- Coconut cream: 75 ml
6
Grind the almonds in a coffee grinder to a flour-like consistency to thicken the sauce, add crushed cardamom seeds, and simmer for about 30-40 minutes or until the chicken is tender.
- Ground almonds: 2 tablespoons
- Green cardamom seeds: 4 pieces
7
Remove from heat, add freshly squeezed lemon juice.
- Lemon: 0.3 piece
8
Serve with boiled rice, sprinkled with finely chopped cilantro.
- Coriander leaves: to taste