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Chicken Korma

A rich, creamy chicken korma flavored with warm spices, almonds, and yogurt.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Servings: 4 servings

Ingredients

  • 1.5 teaspoons garam masala
  • 1.5 teaspoons ground coriander
  • 1 teaspoon sugar see notes
  • 1 teaspoon salt
  • 0.5 teaspoon ground cumin
  • 0.5 teaspoon turmeric
  • 0.5 teaspoon ground cardamom
  • 0.25 teaspoon white pepper
  • 0.125 teaspoon ground cinnamon
  • 0.25 cup oil
  • 2 onions onions, finely chopped
  • 1 teaspoon salt (for onions)
  • 4 cloves garlic, minced
  • 1 inch ginger, grated or minced
  • 2 lb chicken thighs, chopped
  • 0.5 cup tomato passata smooth and unsalted
  • 0.25 cup almond butter
  • 0.25 cup water
  • 0.5 cup heavy or whipping cream use thick cream
  • 0.25 cup yogurt preferably thick or Greek

Instructions

  • In a small bowl combine garam masala, ground coriander, sugar, 1 teaspoon salt, ground cumin, turmeric, ground cardamom, white pepper, and ground cinnamon; set aside.
  • Heat 1/4 cup oil in a large heavy-bottomed pan over medium-low heat. Add the finely chopped onions and 1 teaspoon salt and cook, stirring occasionally, for about 15 minutes until soft and golden brown.
  • Add the prepared spice mixture to the onions and cook for 1–2 minutes, stirring to coat and bloom the spices.
  • Stir in the minced garlic and grated ginger, then add the chopped chicken thighs and cook for about 5 minutes, stirring until the chicken is lightly sealed.
  • Add the tomato passata, almond butter, and 1/4 cup water. Bring to a simmer, cover, and cook on low for 10 minutes; remove the lid and simmer a further 5 minutes.
  • Stir in the heavy cream and yogurt, cook for 2–3 minutes until heated through and the sauce is combined, then taste and adjust seasoning if needed.
  • Serve immediately.

Equipment

  • large heavy-bottomed pan
  • Measuring Spoons
  • Measuring Cups
  • Small Bowl
  • Knife
  • Grater or microplane

Notes

  • You can use white or brown sugar.
  • White, yellow, or brown onions all work.
  • Adjust the garlic amount to taste.
  • Fresh ginger freezes well and can be grated from frozen.
  • Use smooth, unsalted tomato passata.
  • Use thick cream (heavy, whipping, or double) and thick yogurt.