If there’s one dish that never fails to delight both the palate and the soul, it’s Chicken Korma. This rich and creamy Mughlai delicacy is a testament to the artistry of Indian cuisine, blending aromatic spices with tender chicken pieces, all bathed in a luscious, velvety sauce. Perfect for a cozy family dinner or a special occasion, this recipe promises to transport you to a world of flavour with every bite.
Prepare to be transported to culinary heaven with every spoonful of this decadent Chicken Korma. Whether you’re a seasoned chef or a novice in the kitchen, this recipe is sure to earn you rave reviews and leave everyone craving for more. Enjoy the rich tapestry of flavors and savor the magic of Indian cuisine at its finest!
Chicken Korma
A really rich and creamy chicken korma using chicken thigh fillets in a mildly spiced gluetn and lactose free curry sauce.
Ingredients
- 4 Chicken Thigh Fillets
- 300 ml Chicken Stock
- 2 tsp Caster Sugar
- ¼ tsp Mild Chilli Powder
- 1 tsp Ground Turmeric
- 2 tsp Ground Coriander
- 2 tsp Ground Cumin
- 2 tsp Ginger Paste
- 2 tsp Garlic Paste
- 2 Brown Onions coarsley grated or finely chopped
- 40 g Dairy Free Butter
- 2 tbsp Sunflower Oil
- 100 ml Plant Based Double Cream
Instructions
- Cut each chicken thigh into small chunks and season generously with ground black pepper. Heat 1 tbsp of oil in a large non-stick frying pan or wok and fry the chicken until golden over a medium-high heat for 5-6 minutes turning occasionally. Transfer the chicken to a plate using a slotted spoon or spatula and return the pan to the heat. Keep the chicken warm by covering in foil or placing in the oven on a low heat.
- Add the remaining oil, butter and onions to the pan and cook over a medium heat, stirring often, for 10 minutes, or until the onions are soft and lightly browned. Stir in the ginger and garlic pastes and ground spices and cook, stirring continuously for 1 minute
- Add the sugar and stock the spiced onions and bring to a simmer. Cook for 5 minutes or until the liquid has reduced by roughly half, stirring regularly.
- Return the chicken to the pan with the onions, add the cream and simmer gently, stirring occasionally, for 5-6 minutes, until the chicken is piping hot and cooked through. Add a splash of water to loosen the sauce if necessary. Serve with your choice of freshly cooked rice.