Indian curries are delicious and can be made easily at home. This version of chicken korma comes together quickly and can be made any day of the week.
This recipe comes from the Punjab Restaurant in London. Like many of the curries in London, this dish is mildly spicy compared to what you might find in a korma dish at a local Indian restaurant. I have made this dish for many people over the years always get great feedback. A few friends have even told me that the routinely make the dish for their family.
- 4 tablespoons vegetable oil
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 tablespoon julienned ginger
- 1 teaspoon salt
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 pound chicken breast, cooked and cut into bite sized pieces
- 1 cup water
- 1 1/2 teaspoons garam masala, or to taste
- 1/2 cup heavy cream
- 2 tablespoons finely chopped cilantro
- Cooked rice (white or brown)
1. In a large saute pan, heat vegetable oil on medium. Add onions and saute for 5 minutes or until slightly brown. Add garlic and ginger and continue cooking for 1-2 minutes.
2. Add salt, cumin and turmeric and stir mixture. Turn up the heat to medium-high and add the chicken. Stir the mixture to coat the chicken with spices, about 1 minute.
3. Turn down heat to medium and add water, garam masala and cream. Cook another 5 minutes and serve over rice with chopped cilantro.
I have changed the recipe to add a little more ginger and cilantro. Normally I add extra cream as well if it looks too watery. To prepare the chicken, I usually cook the breasts in a 350 degree oven for 40 minutes and then cut them into bite-sized pieces. You can also cut the raw chicken into small pieces and cook them directly in the pan with the spice mixture.
I serve the korma with puppodums that can be found in some grocery stores. They are a nice, crispy addition to the meal and only take 40-60 seconds in the microwave.