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With this easy chicken korma recipe you'll learn how to prepare the authentic Indian chicken korma: a hot chicken breast recipe with yogurt and almonds
- Chicken 4 breast fillets, approx. 700 g altogether
- Vegetable oil 30 ml
- Onion 1, large
- Garlic 3 cloves
- Clove 2,5 - 5 ml, ground
- Cardamom 2,5 ml, ground + 2-3 pods
- Ginger 17 ml, fresh
- Allspice 1,2 ml, ground
- Cumin 2,5 ml, ground
- Turmeric 5-10 ml, ground
- Chili 1-2 each to taste, fresh
- Tomato puree 15 ml
- Almonds 50 g, slivered + 70 g, finely ground, blanched
- Water 200 ml
- Yogurt 50 - 100 g
- Cream 100 - 150 ml
- Coriander To taste, fresh
- Salt To taste
- Pepper To taste
- Preparation time
- Cooking time
- Recipe category Main course
- Recipe yield 4
- Recipe cuisine Indian
Follow step by step this authentic chicken korma recipe:
Cut the chicken breasts into bite-sized pieces.
Finely chop the onions, garlic and chilies.
Dice the ginger very finely.
Lightly toast the slivered almonds in a dry frying pan and set aside.
Heat the oil into a frying pan and add first the onions, then the cloves and cardamom.
Sweat until the onion is translucent.
Then add the chicken, garlic and ginger.
Fry for about 5 minutes, stirring frequently.
Then add the rest of the spices and mix well.
As soon as the chicken pieces are cooked, add the tomato puree and ground almonds.
Add the water and mix well, then add the cream and slivered almonds.
Bring to the boil and simmer over a medium heat for 15-20 minutes until the korma has a creamy consistency.
Wash and chop the coriander and stir into the korma with the yoghurt.
Season to taste.
Serve chicken korma with basmati rice, chilies and spicy potatoes, onions and peas.