Indian Kormas are generally milder than some other curries, and usually contain ground nuts and coconut milk. This sauce is thick and has a beautiful yellowish color due to the saffron and turmeric. The flavors in the following Quick Chicken Korma are phenomenal. Of course, no Indian curry dish can be complete without Basmati rice, so start it in the rice cooker before beginning the curry.
Don’t let the list of ingredients scare you; they go together very quickly. It just takes two or three minutes to toast the spices before grinding them, and a minute or two to blend the paste ingredients. Most of the ingredients are available at larger grocery stores; if you can’t find them, try an Asian or Indian grocery store.
This delicious curry can be made two or three days ahead, refrigerated, then reheated when needed. You may need to add a little water to thin it out, but it will be even better since the flavors will have a chance to blend. If you have time, serve it with fresh Grilled Naan with Garlic and Coriander .
1/2 teaspoon whole cardamom seed
3 whole cloves
1 piece whole cinnamon, about 1" long
1 teaspoon whole coriander seeds
1 teaspoon whole cumin seed
1/2 to 1 teaspoon cayenne pepper, (to taste)
1/2 teaspoon ground turmeric
1/2 teaspoon garam masala
3/4 cup cashews, divided
1 piece fresh ginger, about 1", peeled
1 clove garlic
2 green chile peppers, such as jalapeno, seeded and chopped
1 cup water
1/2 teaspoon saffron
2 tablespoons milk
2 tablespoons ghee or clarified butter
4 boneless skinless chicken breast halves, cleaned and trimmed of any veins or fat, cut into 1" chunks
1 small onion, finely chopped
1 large Roma tomato, finely chopped
1 teaspoon salt, or to taste
1 cup plain yogurt
1 cup light cream
- Place the whole spices in a skillet and toast over medium heat, shaking the skillet often, until the spices smell good, 2-3 minutes.
- Transfer them to a spice grinder and grind until very fine. Alternatively, transfer to a mortar and pestle and grind.
- Stir in the cayenne pepper, turmeric, and garam masala.
- Place 1/4 cup of the cashews, along with the ginger, garlic, and chile peppers in the blender.
- Pulse until chopped finely, adding water gradually until the ingredients form a paste.
- Dissolve the saffron in the milk; add it to the blender and pulse until the mixture is mixed well.
- Heat the ghee or clarified butter in a large skillet.
- Add the chicken chunks and brown over high heat; remove from the skillet.
- Add the onions, chopped tomato, and salt to the skillet, stirring until the onions are limp.
- Add the ground spices and the mixture from the blender and stir until boiling.
- Reduce the heat, whisk in the yogurt and light cream.
- Finely chop the remaining 1/2 cup cashews and add them to the yogurt mixture.
- Bring the mixture to a boil, then immediately turn it down to simmer.
- Simmer about 10 minutes to allow the flavors to blend.
- Taste for salt and add more if necessary.
- Stir in the chicken chunks and cook until the chicken is cooked through.
- Serve over Basmati rice.
Amount Per Serving
Calories 438 Calories from Fat 285
Percent Total Calories From:
Fat 65% Protein 22% Carb. 13%
Nutrient Amount per % Daily
Total Fat 32 g 49%
Saturated Fat 15 g 73%
Cholesterol 115 mg 38%
Sodium 694 mg 29%
Total Carbohydrate 14 g 5%
Dietary Fiber 1 g 4%
Sugars 0 g
Protein 25 g
Vitamin A 24% Vitamin C 19% Calcium 0% Iron 14%