Creamy Chicken Korma

    50 minutes

    Korma is a mild and creamy curry which is ideal for people who are not crazy about spiciness. Lovely served with warmed naan bread.

    3 people made this

    Serves: 4 

    • 1/4 teaspoon saffron
    • 3 tablespoons vegetable oil
    • 1 tablespoon ghee
    • 5 cloves
    • 6 cardamom pods, split
    • 1 cinnamon stick
    • 1 onion, diced
    • 3 tablespoons garlic ginger paste
    • 4 boneless, skinless chicken thighs, diced
    • 1/2 teaspoon chilli powder
    • 1 teaspoon ground coriander
    • 1/2 teaspoon garam masala
    • 1/2 cup water
    • 1/3 cup coconut milk
    • 1/3 cup cream
    • coriander leaves, to garnish

    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Put the saffron threads in a small bowl and cover with 2 tablespoons hot water. Let soak 10 minutes.
    2. Meanwhile, heat the oil and ghee in a wok. Stir in cloves, cardamom pods and cinnamon stick and fry 30 seconds.
    3. Add the onion, turn the heat down and cook until the onion is soft but not coloured. Add the garlic ginger paste and fry 1 more minute.
    4. Add the chicken pieces along with the chilli powder, coriander and garam masala. Fry, stirring, five minutes. And water and turn down the heat. Cover and simmer 10 minutes, until the chicken is done.
    5. Stir in the coconut milk and cream and simmer. Add the saffron and its soaking liquid. Serve hot, garnished with coriander.

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