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Recipe

Indulge In Creamy Delights: Explore The Secrets Behind An Authentic Chicken Korma Recipe Enhanced With Rich Creamy Sauce

Victoria's love for cooking began at an early age, nurtured by the joyful memories of family gatherings and the enchanting aromas wafting from the kitchen. Her culinary journey has been a continuous exploration of flavors, techniques, and the art of transforming simple ingredients into extraordinary meals.

What To Know

  • This chicken korma recipe cream uses a combination of spices, yogurt, and cream to create a flavorful and satisfying dish that is sure to please everyone at the table.
  • Serve with a side of raita, a yogurt-based sauce, to cool down the heat of the dish.
  • For a complete meal, serve chicken korma with a salad and a vegetable dish.

Chicken korma is a classic Indian dish that is known for its rich, creamy sauce and tender chicken. This chicken korma recipe cream uses a combination of spices, yogurt, and cream to create a flavorful and satisfying dish that is sure to please everyone at the table.

Ingredients

  • 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon red chili powder
  • 1/4 teaspoon garam masala
  • 1 cup plain yogurt
  • 1 cup heavy cream
  • 1/2 cup chopped cilantro
  • Salt and pepper to taste

Instructions

1. In a large pot or Dutch oven over medium heat, heat the oil. Add the chicken and cook until browned on all sides. Remove the chicken from the pot and set aside.
2. Add the onion to the pot and cook until softened. Add the garlic and ginger and cook for 1 minute more.
3. Stir in the cumin, coriander, turmeric, chili powder, and garam masala. Cook for 1 minute, or until the spices are fragrant.
4. Add the yogurt and cream to the pot. Bring to a simmer and cook for 5 minutes, or until the sauce has thickened.
5. Add the chicken back to the pot and stir to coat in the sauce. Bring to a simmer and cook for 15 minutes, or until the chicken is cooked through.
6. Stir in the cilantro and season with salt and pepper to taste.
7. Serve over rice or naan bread.

Tips

  • For a richer flavor, use full-fat yogurt and cream.
  • If you don’t have garam masala, you can substitute a mixture of ground cumin, coriander, cardamom, and cloves.
  • You can also add other vegetables to this dish, such as potatoes, carrots, or peas.
  • Serve with a side of raita, a yogurt-based sauce, to cool down the heat of the dish.

Variations

  • For a vegetarian version of this dish, omit the chicken and add extra vegetables.
  • For a spicier dish, add more chili powder or cayenne pepper.
  • For a milder dish, omit the chili powder or cayenne pepper.
  • You can also use different types of meat in this dish, such as lamb, beef, or shrimp.

Serving Suggestions

  • Serve chicken korma with rice or naan bread.
  • You can also serve it with a side of raita, a yogurt-based sauce.
  • For a complete meal, serve chicken korma with a salad and a vegetable dish.

Nutritional Information

  • One serving of chicken korma (without rice) contains approximately:
  • Calories: 350
  • Fat: 15 grams
  • Protein: 30 grams
  • Carbohydrates: 15 grams

Wrap Up

Chicken korma is a delicious and versatile dish that can be enjoyed by people of all ages. This chicken korma recipe cream is easy to make and can be tailored to your own taste preferences. So next time you’re looking for a flavorful and satisfying meal, give this recipe a try.

Questions We Hear a Lot

Q: Can I use other types of yogurt in this recipe?
A: Yes, you can use Greek yogurt or sour cream in place of plain yogurt. However, the flavor of the dish may be slightly different.

Q: Can I make this dish ahead of time?
A: Yes, you can make chicken korma ahead of time and reheat it when you’re ready to serve. Simply store the dish in an airtight container in the refrigerator for up to 3 days.

Q: Can I freeze chicken korma?
A: Yes, you can freeze chicken korma for up to 3 months. Simply store the dish in an airtight container in the freezer. When you’re ready to serve, thaw the dish overnight in the refrigerator or at room temperature for several hours.

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Victoria

Victoria's love for cooking began at an early age, nurtured by the joyful memories of family gatherings and the enchanting aromas wafting from the kitchen. Her culinary journey has been a continuous exploration of flavors, techniques, and the art of transforming simple ingredients into extraordinary meals.

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