Ingredients
- Chicken breasts, cut into 1-inch pieces: 1.5 lbs
- Onion, chopped: 1 large
- Garlic, minced: 4 cloves
- Ginger, grated: 1 tbsp
- Korma curry paste: 4 tbsp
- Plain yogurt: 1 cup
- Heavy cream: 1/2 cup
- Chopped cilantro: 2 tbsp for garnish
Instructions
- Step 1: Heat a large skillet or pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and grated ginger and cook for another minute until fragrant.
- Step 2: Stir in the korma curry paste and cook for 2 minutes, stirring constantly, until fragrant.
- Step 3: Add the chicken pieces to the pot and cook until browned on all sides.
- Step 4: Stir in the plain yogurt and bring to a simmer. Reduce heat to low, cover, and cook for 20-25 minutes, or until the chicken is cooked through.
- Step 5: Stir in the heavy cream and simmer for another 5 minutes.
- Step 6: Garnish with chopped cilantro and serve hot with flatbread or rice.
Notes
- Store leftover chicken 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, stirring occasionally, or in the microwave, adding a splash of water or broth if needed to prevent drying out.
- Serve your korma with a side of mango chutney and a dollop of extra yogurt for added flavor and creaminess.
- To prevent the yogurt from curdling, ensure the chicken is not too hot before adding it, and simmer gently instead of boiling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American