Chicken Korma

Chicken Korma

Before I was afraid of trying out Indian dishes as for me most of the curries are not pleasing to the eyes and evey curry dish I encounter looks too spicy.  During that time I initially judge what I eat by the looks of it, if it doesnt look nice I wont dare to try it, until recently.

I remember when I go to food courts I always see these Kiwi’s really enjoying their Kormas, Butter Chicken, Mango Chicken Curry and other curries to the last drop, Most of them even use their naan’s to wipe out all excess sauce that was left on the serving bowls.  That left me wondering why? As I grew up knowing a lot of Caucasians eating habits and I was left with that notion that Caucasians dont like Filipino food as they are too rich (its either too salty, too sweet or too sour), what more if its Indian.  So with that curiosity in mind I tried one curry and to my surpise it was really good and it gave me a lesson not to judge a food on how it looks now I felt like I missed a lot of opportuninty specially when I lived in Malaysia as some of their dishes are of Indian Origin specially the “Mamaks”, so since then even if it looks ugly I always give it a try.

Now this dish is a Chicken Korma and for those who dont know korma (or Braise in English) is a popular Indian curry dish which is made out of meat or vegetable slowly braised in either yoghurt, cream, and/or coconut milk plus an assortment of different spices such as coriander and cumin.  Honestly this will be the first time I will cook this dish and the recipe came from a recipe book that my wife gave me several months ago, here is how it goes.


4 tbsp ghee
8 skinless chicken thighs
2 large red onions, thinly sliced
1 tbsp ground coriander
1 tbsp ground cumin
1 tsp ground turmeric
1/2 tsp ginger paste
1 tsp chilli powder
1 tsp ground cardamom
4 cloves garlic, minced
150 ml plain yogurt
2 tsp flour, diluted in 1/2 cup water
300 ml chicken stock
150 ml double cream
2 tbsp lemon juice
1 tsp sugar
1 tsp salt


1. In a pan add oil and brown the chicken pieces on all sides.  Drain the chicken and set aside.
2. Now on a pot, add the oil from the chicken and saute onions until soft and brown in color.
3. Add garlic and ginger mix it well then add all the spices (coriander, cumin, turmeric, chilli powder and cardamom).  Stir fry in low heat until fragrant.
4. Now still in low heat add the youghurt gradually, this is important as if dont do it in a gradual manner and low heat the youghurt will curdle.
5. Once all the yoghurt is in place add diluted flour mixture which will thicken the sauce.  Now add the stock gradually and mix it well.
6. Now increase the heat ot medium high and place the chicken, bring it to a boil then simmer for 15 minutes in low heat.
7. Add the double cream, lemon juice, salt and sugar then simmer for additional 5 minutes.


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