Indian Coconut Chicken Korma Recipe
This Indian Coconut Chicken Korma is a rich and flavorful dish that combines tender chicken with a creamy coconut milk sauce, making it perfect for a special occasion or a comforting family meal. Below is a step-by-step guide to preparing this delicious korma.
Ingredients
- Chicken Marinade:
- 2-3 pieces of chicken breasts (cut into even-sized pieces)
- 1 cup yogurt
- 1 tsp red chili powder
- 1 tsp turmeric powder
- Salt (to taste)
- Korma Sauce:
- 4 small onions (finely chopped or blended into a paste)
- 5 green chilies (adjust to taste)
- 2 tbsp coriander seeds
- 2 tbsp cumin seeds
- 2½ tbsp coconut oil (or vegetable oil)
- 3 cinnamon sticks
- 1½ tsp cumin seeds (whole)
- ¼ tsp asafoetida (heeng)
- 1½ tsp garlic paste
- 1 tsp ginger paste
- 2 cups coconut milk
- For Garnish:
- Fresh coriander leaves (chopped)
Instructions
- Marinate the Chicken:
- In a bowl, combine the chicken pieces with yogurt, salt, red chili powder, and turmeric powder. Mix well and let it marinate for at least 30 minutes.
- Prepare the Korma Paste:
- Blend the green chilies and onions with a little water to form a thick paste.
- Dry roast the coriander and cumin seeds until fragrant, then grind them into a fine powder.
- Cook the Korma:
- Heat coconut oil in a large pan over medium heat. Add the cinnamon sticks, whole cumin seeds, asafoetida, garlic paste, and ginger paste. Sauté until the mixture turns golden brown.
- Add the onion and green chili paste to the pan. Cook for about 5-7 minutes until the raw smell disappears.
- Stir in the ground cumin and coriander powder, mixing well.
- Add Chicken and Coconut Milk:
- Add the marinated chicken to the pan, stirring to coat it with the spices. Cook for about 5 minutes.
- Pour in the coconut milk and bring to a gentle simmer. Cook for an additional 20-25 minutes, or until the chicken is fully cooked and tender.
- Serve:
- Garnish with fresh coriander leaves. Serve hot with steamed rice or parathas.
Cooking Tips
- For added richness, you can substitute some of the coconut milk with cream.
- Adjust the level of spiciness by varying the amount of green chilies used.
- This dish pairs well with naan bread or basmati rice.
Enjoy your homemade Indian Coconut Chicken Korma!
