Indian Chicken Korma Classic

Step 1: Aromatic Base Creation

Start by placing 1 chopped onion, 2 roughly chopped garlic cloves, and a thumb-sized piece of ginger (also roughly chopped) into a food processor. Blend until you achieve a smooth paste. This aromatic base will set the foundation for your flavorful korma.

Step 2: Cook the Paste

Transfer the aromatic paste into a large, high-sided frying pan. Add 3 tablespoons of water and cook over medium heat for 5 minutes. This step helps to soften the aromatics and release their flavors, creating a fragrant base for your curry.

Step 3: Introduce Korma Paste

Stir in 4 tablespoons of korma paste and continue to cook for an additional 2 minutes. This will intensify the aroma and flavor profile of the dish. Make sure to stir continuously to prevent sticking.

Step 4: Add Chicken

Incorporate 4 skinless, boneless chicken breasts, cut into bite-sized pieces, into the pan. Stir well to coat the chicken in the sauce. This allows the chicken to absorb the flavors right from the start.

Step 5: Mix in Other Ingredients

Add 50 grams of ground almonds, 4 tablespoons of sultanas, 400 milliliters of chicken stock, and ¼ teaspoon of golden caster sugar. The ground almonds will add creaminess, while the sultanas introduce a hint of sweetness, balancing the spices beautifully.

Step 6: Simmer the Korma

Give everything a thorough stir to combine, then cover the pan and let it simmer for 10 minutes, or until the chicken is cooked through. This step is crucial for allowing the flavors to meld and ensuring the chicken is tender and juicy. Stir occasionally to prevent sticking and to keep everything evenly cooked.

Step 7: Final Touches

Once cooked, remove the pan from the heat. Gently stir in 150 grams of Greek yogurt and season with salt and pepper to taste. The yogurt will lend a rich creaminess to the korma. Finish by scattering a small handful of chopped coriander and additional ground almonds on top for garnish.

Serving Suggestion

Serve your delicious chicken korma alongside fluffy brown or white basmati rice. For added texture, consider offering naan or chapati on the side. Enjoy your homemade curry, which rivals any takeaway!