Chicken Korma

Chicken korma is the mild, creamy curry the whole family can enjoy – a soft, slightly sweet sauce thickened with blended cashews and almonds, and perfumed with cardamom, cinnamon, and cloves. It originates from the Mughal court cuisine in North India, where rich, full flavors were favored over burning heat. Yogurt and a little cream make the sauce silky smooth, and the chicken simmers until tender in it. Serve it with steamed basmati rice and warm naan – a guaranteed favorite, even with children.

• Cuisine: Indian
• Time: 45-55 minutes
• Servings: 4 people
• Difficulty: Medium

Instructions

1. Soak cashews and almonds in a little boiling water for 15 minutes, then blend them into a smooth paste with some of the water.
2. Cut the chicken into bite-sized pieces. Brown it lightly in hot oil or ghee, then remove it – it doesn't need to be fully cooked yet.
3. Sauté finely chopped onion until soft and translucent in the same pot without letting it brown too much. Add grated ginger and garlic, and sauté for a couple of minutes.
4. Add whole spices – cardamom pods, cinnamon stick, and cloves – along with ground coriander and a little mild curry powder. Briefly toast.
5. Reduce the heat and stir in the yogurt a little at a time to prevent it from curdling. Then add the cashew-almond paste and stir well.
6. Return the chicken to the pot, coat it in the sauce, and add a little water for a creamy consistency. Cover and let it simmer gently for 20-25 minutes.
7. Stir in the cream towards the end, and let the sauce warm through gently without boiling vigorously.
8. Check that the chicken is cooked through – the juices should run clear and the meat should not be pink – and that the core temperature is at least 75 degrees Celsius. Season with salt and a pinch of sugar, and serve with basmati rice and naan.

Tips

• Do not let the onion brown. A korma should have a pale golden, creamy sauce, not a dark and toasted base.
• Blend the nuts until completely smooth. A grainy nut paste will result in a less silky smooth sauce.
• If you want it completely mild and child-friendly, omit chili entirely – the spices provide plenty of flavor without heat.
• A small sprinkle of garam masala or a few drops of rose water at the end gives an authentic Mughal touch.