Ingredients
- Chicken breast, boneless and skinless: 1.5 lbs, cut into 1-inch pieces
- Onion: 1 large, finely chopped
- Garlic: 2 cloves, minced
- Ginger: 1 inch piece, grated
- Korma curry paste: 4 tablespoons
- Plain yogurt: 1 cup
- Chicken broth: 1/2 cup
- Heavy cream: 1/4 cup
- Fresh cilantro: 1/4 cup, chopped for garnish
- Vegetable oil: 2 tablespoons
Instructions
- Step 1: Heat vegetable oil in a large pan or pot over medium heat. Add chopped onion and cook until softened and lightly golden, about 5-7 minutes.
- Step 2: Add minced garlic and grated ginger to the pan and cook for another minute until fragrant.
- Step 3: Stir in the korma curry paste and cook for 2 minutes, stirring constantly to prevent burning.
- Step 4: Add the chicken pieces to the pan and cook until browned on all sides.
- Step 5: Stir in the plain yogurt and chicken broth. Bring to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until the chicken is cooked through.
- Step 6: Stir in the heavy cream and simmer for another 2-3 minutes. Garnish with fresh cilantro and serve hot with flatbread or rice.
Notes
- Store leftover korma in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat the korma gently over low heat on the stovetop, adding a splash of water or broth if needed to prevent sticking.
- Serve your korma with warm naan bread and a side of mango chutney for a truly authentic experience.
- To enhance the korma's nutty flavor, lightly toast a tablespoon of almond slivers and sprinkle them on top with the cilantro.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American