Chicken Korma

Name: Chicken Korma
Cook time: 30 min
Total time: 30 min
Yield: Serves 4
Cuisine: Indian
Ingredients: 3 skinless, boneless chicken breasts (approx. 600 g/1 lb 5 oz), chopped into 2 cm/¾ in cubes; 200 ml/7 fl oz/scant 1 cup crème fraîche; 2 cubes frozen crushed garlic or 6 garlic cloves, crushed; 1½ tsp salt; 2 cubes frozen crushed ginger or 2 thumb-sized pieces fresh ginger, peeled and grated; 2½ tbsp sugar; 120 ml/4 fl oz/½ cup vegetable oil; 2 tbsp ground almonds; cooked rice, to serve; ¼ tsp chilli powder; 2 onions, roughly chopped; 1 tsp ground turmeric; small bunch of coriander/cilantro, roughly chopped, to garnish; 2 tbsp garam masala

Preparation info

Serves
4

Difficulty
Easy
Ready in
30 min

Appears in

30 Minute Mowgli

By Nisha Katona

Published 2021

About

Often seen as a gateway curry, due to its creamy sauce and polite spicing, a well-made korma can be a wonderful thing. Unlike the kormas that many will be familiar with, this uses crème fraîche as a base, rather than cream, for a lighter, tangier result.

Ingredients

120 ml/4 fl oz/½ cup vegetable oil
2

Asia
India
Main course
Gluten-free

Method

Heat the oil in a large frying pan/skillet over a medium heat. Add the onions and cook, stirring continuously, for 6 minutes, until soft and translucent, then add the garlic and ginger and cook for a further 2 minutes, until the onions have started to turn golden brown.
Add the garam masala, chilli powder, ground turmeric and chopped chicken breasts and cook, s