Chicken Curry Korma
4 servings
45 minutes
Chicken curry is a tender and aromatic Indian dish with roots deep in imperial culinary traditions. This recipe combines spicy spices that create a rich flavor with coconut milk that softens the fiery heat. Onion, garlic, and ginger form the base of a rich sauce where chicken is slowly simmered, absorbing all the flavor nuances. The slight tang of tomato paste and the freshness of lime harmoniously complete the taste. The dish pairs perfectly with fluffy basmati rice that absorbs the aromatic juices.
1
Heat vegetable oil in a thick-bottomed pan and mix in the spices. Heat for 3-4 minutes. Add grated ginger, 1-2 teaspoons of garlic paste, and chili pepper.
- Grated ginger root: to taste
- Garlic paste: 1 teaspoon
- Red chili pepper: to taste
2
Add the sliced onion to the spice mixture and simmer on low heat until the onion softens, adding broth if necessary.
- Onion: 1 piece
- Chicken broth: 150 ml
3
Place the sliced chicken breast into the pan and let it absorb the multifaceted and rich aroma. Now simmer it for about 20 minutes, occasionally adding coconut milk (I have Roi Thai) to taste. The more milk we add, the softer the flavor will be in the end. So if you like it spicier, don't overdo the milk. Closer to the meat being done, add tomato paste and mix.
- Chicken breast: 2 pieces
- Coconut milk: 200 ml
- Tomato paste: 4 tablespoons
4
Serve with pre-steamed basmati rice, garnished with chopped coriander and lime zest.
- Basmati rice: 0.5 glass
- Chopped cilantro (coriander): to taste
- Lime zest: 1 teaspoon