A Korma is an Indian dish consisting of meat or vegetables that are braised with yogurt or cream and spices to produce a thick sauce. For my Easy Chicken Korma I give traditional whole spice substitutions, use almond butter instead of soaking and puréeing the nuts, and use chopped, boneless chicken. The sauce is amazing and is perfect served over rice.
1/4cupalmonds or cashews toasted and chopped for garnish
Instructions
Chop onion and set aside. In a bowl whisk together the yogurt, almond butter, water, chili, salt and turmeric powder and set aside.
In a large skillet heat the oil over a medium heat. Add the whole spices and fry for 2 minutes. If using ground spices, fry for 1 minute. Add the chopped onion and stir, sauté for 10 minutes until translucent.
Add the garlic and ginger pastes, stir to mix and cook for 2 minutes.
Add the chopped chicken pieces, stir to mix and cook for 5 minutes.
Add the yogurt mixture, stir to mix in, lower heat and cover. Cook for 10 minutes. Season to taste.
Garnish with chopped cilantro and chopped nuts.
Video
Notes
For the 4 green AND 2 black cardamom pods substitute 1/2 tsp ground cardamom total.
For the 1" cinnamon stick substitute 1/2 tsp ground cinnamon total.
For the 4 whole cloves, substitute 1/8 tsp ground clove.
Feel free to substitute cashew butter for the almond butter. It's absolutely delicious as well!
For more heat ADD 1/4 tsp cayenne powder total.
Use 1/4 teaspoon of ground ginger for every tablespoon of fresh ginger and use 1/2 teaspoon of ground garlic for every tablespoon of fresh garlic. Powdered ginger is more potent.