When I say curry, you probably picture something red, fiery, and packed with spices, right? While traditional spicy curries are awesome in their own ways, there are days when I crave something milder, creamier, and, of course, full of flavor! And that means no extra heat, red color, or heavy spices- just a plain, simple, and comforting dish like today’s chicken korma.
Unlike most curry dishes, which use red chili and turmeric to add color and heat, chicken korma curry totally avoids these ingredients to maintain a pale, soothing appearance.
Is there no punch to this korma, then?
Well, that’s when the green chilies come in to garnish at the end! With a mild heat and fresh flavor, the green chilies complement the delicate curry and give it a crisp, subtle kick to finish on a refreshing note. And that’s how the white chicken curry delivers the perfect balance of flavors without any of that overwhelming heat or heavy spices!
What Is Chicken Korma?
Korma originated in the Indian Subcontinent. The term Korma is believed to be derived from the term ‘qorma’ in Urdi and can be traced back to Babur’s thali in Grade 16.
The Mughals in India were known for their lavish food habits. They introduced the practice of slow-cooking meat, chicken, or even vegetables with cream and yogurt, as well as some spices, such as cardamom, saffron, and rose. This cooking method gave us the korma, which is balanced with its spices and rich taste, similar to a tajine.
With time, many different types of kormas have emerged, each with its own, drawn from local spices and other unique features of the country. From India to the simpler kormas using earthy spices in Pakistan, this is how versatile the dish is and how it has been evolving.
Time-Saving Hacks For Preparing Chicken Korma Recipe
Feeling overwhelmed with all those steps? Here are some time-saving hacks for preparing your favorite korma in a hurry!
Freeze The Curry Paste
There are two types of pastes used in this curry: chili-onion and cashew nuts-yogurt. Instead of blending these pastes while cooking, you can prepare them in advance and freeze them in airtight containers. That way, when you are ready to cook, all you have to do is just saute them in the pan- no blending needed!
Pre-Cut The Ingredients
I like to chop the onions and portion out the chicken the night before I am ready to cook this curry. Make sure to store them in separate containers and watch how your cooking time gets reduced by half!
Try One-Pot Cooking Method
Tired of the dishwashing duty?
Let’s skip the hassle by cooking everything in a large pot instead of using multiple pans. You can also use a pressure cooker or instant pot to save time and minimize cleaning.
Use Pre-Chopped Garnishes
Yes, even the garnishing elements can be rinsed and chopped in advance to help you cook faster! Chop the green chilies, cilantro, lemon wedges, and any other ingredients you like to use as garnish beforehand and store them in the refrigerator.
Tips For Making The Best Chicken Korma
To help you nail the white chicken curry on your first attempt, here are some tips I like to follow:
- Soaking the cashew nuts for 10 minutes before blending makes it easier to achieve a smooth, chunk-free paste without straining your blender.
- If the yogurt is too tangy for your taste, balance it out with a sprinkle of sugar or a splash of milk.
- Do NOT burn the spices as it will impart a bitter taste. Stir continuously while sauteing the spices.
- Once the chicken pieces are seared properly, simmer them over low heat so that they remain tender and absorb all the creamy goodness.
- For an extra kick of spiciness, use crushed green chili or white pepper powder while cooking.
Chicken Korma Recipe
Ingredients
For Chili-Onion Paste
- 1 medium-sized Onion
- 1- inch Ginger
- 6 Garlic Cloves
- 6 Green Chilies
For Cashew-Yogurt Paste
- ½ cup / 123 g Yogurt
- 18-20 Cashew Nuts
For Cooking
- 5 tbsp / 75 ml Oil
- 4 Whole Cardamoms
- 1 stick Cinnamon
- 3 Bay Leaves
- 1 medium-size Onion (Sliced)
- 2 tsp / 12 g Salt
- 1 tsp / 2 g Coriander Powder
- 1 tsp / 2 g Cumin Powder
- ½ tsp / 1 g Black Pepper
- 1 kg/2.2 lbs. Chicken Legs and Thighs
- 1 cup / 250 ml Warm Milk
- 5 Green Chilis
Equipments
- Small Bowls
Instructions
Prepare Chili-Onion Paste
- Combine 1 medium-sized onion, 1-inch ginger, 6 garlic cloves, and 6 green chilies in a blender.
- Blend until the paste is smooth. Set it aside for later use.
Prepare Cashew-Yogurt Paste
- Measure out ½ cup of yogurt and 18-20 cashew nuts, then blend into a smooth, creamy paste.
- Set it aside for later use.
Stir-Fry Spices
- Place a cooking pot on the stove over medium-high heat.
- Pour 5 tablespoons of oil into the pot and let it heat up.
- Add 4 whole cardamoms, 1 stick cinnamon, and 3 bay leaves, and stir-fry the spices for 30 seconds.
Add Sliced Onion and Chili-Onion Paste
- Add 1 medium-sized sliced onion to the pot and saute for 3-4 minutes or until golden brown.
- Add the prepared chili, onion, garlic, and ginger paste. Stir and fry the paste for 2-3 minutes until the mixture thickens.
Add Cashew-Yogurt Paste and Seasonings
- Add the cashew-yogurt paste to the cooking pot.
- Mix well to combine and cook for 1-2 minutes more until the mixture becomes creamy.
Mix Chicken, Milk, and Simmer
- Sprinkle 2 tsp of salt over the pastes and spices.
- Add 1 tsp of coriander powder, 1 tsp of cumin powder, and ½ tsp of black pepper to the curry. Stir to combine everything.
- Add ½ kg chicken thighs and legs to the pot. Mix well to coat the chicken pieces with the spices and seasonings.
- Cook for an additional 5-6 minutes, stirring occasionally.
- Pour 1 cup of warm milk over the chicken and stir well to ensure everything is mixed properly.
- As the korma curry starts bubbling, reduce the heat to medium-low, cover, and cook for 10-12 minutes.
Add Chilies, Serve, and Enjoy!
- Once the chicken is cooked through, open the lid and give them a good stir.
- Add 5 green chilies to the chicken.
- Cover the lid and cook for another 2-3 minutes.
- Remove the pot from the heat, serve with a side of plain rice, and enjoy a yummy white chicken curry!
Video
Want to do something different with chickens this weekend?
Try this creamy chicken korma and let everyone know that curries can be delicious without setting your mouth on fire!
I love how the flavors still remain yummy even without the traditional use of spices. The ground masala getting replaced with aromatic whole spices like cardamom, cinnamon and bay leaves really is a game changer. It helps keep the dish flavorful without getting overpowered by spicy notes. Combined with savory chili-onion paste and creamy nuts yogurt, the chicken korma delivers melt-in-your-mouth, delicious bites in every spoonful!
Recipe FAQs
What Can I Use Instead Of Yogurt?
You can use coconut cream, cashew cream, or silken tofu instead of yogurt as a dairy-free alternative.
How Long Can I Store This Easy Chicken Korma?
What Is An Allergic-Free Alternative To Cashew Nuts?
You can use sunflower seed, pumpkin seed, or oats as allergy-free cashew nut alternatives.
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