Chicken Korma

An authentic, lighter chicken korma made by simmering onions repeatedly to create a sweet, silky sauce without heavy cream.

Healthy Indian Chicken Main Course Gluten Free Curry

Estimated Nutrition

Calories

475.7

kcal / serving

2854.2 kcal total

Carbs

19.1g

per serving

114.6 g total

Fat

26.4g

per serving

158.5 g total

Protein

40.4g

per serving

242.4 g total

Cook Time

115

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

GrainsCereals

portion

Pilau Rice

steamed, to serve

Meat

1200

Chicken

whole chicken, jointed, skin removed

NutsSeeds

head

Garlic

cloves separated and peeled

piece

piece

piece

tbsp

OilsFats

44.4

Vegetable Oil

used for puree

Ghee

Vegetables

100

Ginger

fresh root, peeled

piece

Onion

finely chopped

Method

Serve the korma in bowls with steamed pilau rice.

Puree the garlic, ginger, vegetable oil, and 4 tablespoons of water in a food processor.

Heat ghee in a saucepan, fry the puree for 2 minutes, then add cardamom, bay leaves, and cinnamon.

Add chopped onions and fry for 5 minutes until lightly browned.

Add salt and 500ml of water, bring to a boil, then simmer half-covered for 15 minutes.

Add another 500ml of water and simmer half-covered for another 15 minutes.

Repeat the water addition and simmering process 5 more times to break down the onions.

Add chicken and 250ml of water, bring to a boil, then simmer covered for 20 minutes until cooked.