Delicious Halal Chicken Korma Recipe

The aroma of spices wafts through the air as you step into your kitchen, promising a culinary adventure with every simmer. Picture tender chicken bathed in a creamy sauce infused with fragrant spices—this is Chicken Korma at its finest.

As you gather your ingredients, memories flood back of family gatherings where this dish stole the show. The laughter, the clinking of plates—it’s not just food; it’s a celebration of flavor and togetherness that makes every bite memorable.

My friends couldn’t stop raving about this dish during our last dinner party—let’s just say there were no leftovers!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Thighs: I prefer thighs for their juicy texture; they soak up the flavors beautifully.
• Onions: Use large onions; they’ll caramelize nicely and add sweetness to the sauce.
• Garlic and Ginger Paste: Freshly made is best; it adds depth and authenticity to your korma.
• Coconut Milk: This provides creaminess without dairy; go for full-fat for richer flavor.
• Korma Curry Powder: A blend that brings warmth and complexity; feel free to adjust according to your spice preference.
• Salt: To taste; don’t skip this vital ingredient as it enhances all other flavors.
• Cilantro Leaves: Fresh cilantro adds a burst of color and freshness on top before serving.

For the Sauce:

• Yogurt: It adds tanginess; use plain yogurt for best results while ensuring it’s at room temperature before mixing.
• Green Chilies: Adjust according to your heat tolerance—these are essential if you like a spicy kick!
• Lemon Juice: A splash at the end brightens up the entire dish beautifully.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prep Your Ingredients: Begin by chopping your onions finely and mincing garlic and ginger. This allows their flavors to meld perfectly as you cook.

Sauté Onions Until Golden Brown: Heat oil in a large skillet over medium heat. Add onions and sauté until they turn golden brown and smell heavenly—about 8-10 minutes should do.

Add Garlic-Ginger Paste & Spices: Stir in garlic-ginger paste along with korma curry powder. Cook until fragrant—around 2 minutes—watching closely so nothing burns!

Brown The Chicken Pieces: Toss in chicken thighs into the skillet. Cook until they’re browned on all sides—about 5-7 minutes—and join the party of aromas filling your kitchen.

Pour In Coconut Milk & Yogurt Mixture : Reduce heat slightly and add coconut milk mixed with yogurt. Stir well until everything is combined into a creamy masterpiece.

Simmer For Flavor Explosion!: Cover and let simmer on low heat for about 30 minutes. This allows all those fabulous flavors to mingle together harmoniously!

Your Chickens will thank you later when they get coated in this divine sauce.

Remember: Cooking should be fun! If you want some extra zing, play around with spices or toss in some vegetables like peas or bell peppers.

And voilà! You have a stunning bowl of Chicken Korma ready to impress everyone gathered around your dining table. Serve it hot over fluffy basmati rice or with warm naan bread—you can’t go wrong either way!

Now sit back and get ready for compliments galore!

Perfecting the Cooking Process

Start by marinating the chicken in yogurt and spices to tenderize it. Sear the chicken first, then cook your onions until golden brown while preparing the sauce. This sequence ensures every bite bursts with flavor.

Add Your Touch

Feel free to swap in different proteins like lamb or tofu for a vegetarian version. Add extra vegetables such as spinach or peas for color and nutrition, or experiment with your favorite nuts for added crunch.

Storing & Reheating

Store leftover Chicken Korma (halal) in an airtight container in the fridge for up to three days. Reheat gently on the stove over low heat, adding a splash of water if needed to maintain creaminess.

Sharing my first attempt at Chicken Korma (halal) was a memorable experience; my friends couldn’t stop raving about how authentic it tasted, which boosted my confidence immensely.

FAQ

What makes Chicken Korma (halal) special?

Chicken Korma (halal) features a creamy, spiced sauce that uniquely blends flavors.

Can I make Chicken Korma (halal) ahead of time?

Yes, preparing it a day before enhances the flavors even more!

Is Chicken Korma (halal) spicy?

It’s mild but can be adjusted by adding more chili peppers if desired.

Print

Chicken Korma (halal)

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• Author: Rachel Simmons
• Total Time: 45 minutes
• Yield: Serves 4

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Description

Chicken Korma (halal) is a rich, creamy dish featuring tender chicken infused with aromatic spices. Perfect for any occasion, this recipe promises to impress with its delightful flavors.

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Ingredients

Scale 1x2x3x

• 1 lb boneless, skinless chicken thighs
• 2 large onions
• 2 tablespoons garlic and ginger paste
• 1 can (14 oz) coconut milk
• 2 tablespoons korma curry powder
• 1 cup plain yogurt
• 2 green chilies
• 1 tablespoon lemon juice
• Fresh cilantro for garnish

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Instructions

1. Finely chop onions and mince garlic and ginger.
2. Sauté onions in oil over medium heat until golden brown (about 8-10 minutes).
3. Stir in garlic-ginger paste and korma curry powder; cook until fragrant (about 2 minutes).
4. Add chicken thighs; brown on all sides (5-7 minutes).
5. Pour in coconut milk and yogurt mixture, stir to combine.
6. Cover and simmer on low for 30 minutes to meld flavors.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Sautéing
• Cuisine: Indian

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 380
• Sugar: 6g
• Sodium: 750mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 16g
• Fiber: 2g
• Protein: 29g
• Cholesterol: 120mg

Keywords: - For added flavor, marinate chicken in yogurt and spices before cooking. - Feel free to add vegetables like peas or spinach for extra nutrition. - Store leftovers in an airtight container for up to three days; gently reheat on low.