Homemade Chicken Korma
Try this Homemade Chicken Korma recipe, or contribute your own.
Try this Homemade Chicken Korma recipe, or contribute your own.
- sea salt to taste
- 1 tbsp extra virgin olive oil
- 1 1/2 tsp sea salt
- 4 garlic cloves
- coconut oil
- 1 large shallot minced
- 2 large shallots
- 1 1/2 lb chicken breast thinly sliced to bite sizes
- 1 lb pumpkin or butternut squash cut into bite-size chunks
- about 5 1/2 tbsp homemade korma paste (see below)
- 1 can (14.oz) full-fat coconut milk
- 1 tbsp mint leaves finely chopped (optional)
- 2 thumb size fresh ginger
- 1 small bunch fresh cilantro + extra for garnishing
- 4 tsp cumin powder
- 2 tsp coriander powder
- 2 tsp garam masala powder
- 1/4 tsp cayenne pepper powder
- 2 tbsp tomato paste (no sugar added)
- 1 large shallot slice to thin strips
- Carbohydrate 16.8520386519615 g
- Cholesterol 108.8621688 mg
- Fat 24.9746746576731 g
- Fiber 1.37816739984169 g
- Protein 38.3736137781731 g
- Saturated Fat 10.7452834225087 g
- Serving Size 1 1 serving (342g)
- Sodium 812.6383568025 mg
- Sugar 15.4738712521198 g
- Trans Fat 1.96500414971057 g
- Calories 440 calories
Step-by-step
- Use a food processor to finely mince garlic, shallots, ginger, and cilantro.
- Add cumin, coriander, garam masala powder, sea salt, cayenne, tomato paste, and olive oil. Blend until it becomes a smooth paste.
- We are going to use about 5-5 1/2 tbsp korma paste for 1 1/2 lb chicken. Store extra korma paste in the freezer for future use.
- Slice 1 large shallot into long thin strips.
- Heat 2 tbsp coconut oil in a wok or frying pan over medium/medium-high heat. When hot, add the sliced shallots, season with a small pinch of salt.
- Pan fry them and stir frequently for 8-10 mins or until golden brown. Be careful not to burn the shallots.
- Use a slotted spoon and scoop them onto a tray lined with paper towel. Spread them out so they crisp up.
- Heat 2 tbsp coconut oil in a large saucepan or deep frying pan over medium-high heat, when hot, add 1 large minced shallot and 5 to 5 1/2 tbsp homemade korma paste.
- Keep stir-frying the ingredients to prevent them from burning for about 2 minutes until fragrant.
- Turn the heat up to high and add sliced chicken. Stir-fry for 4-5 minutes until the chicken is lightly browned.
- Add coconut milk. Give it a gentle stir.
- Cover the pan with a lid and bring to a boil.
- Once it’s boiled, lower the heat to medium. Add diced pumpkin or butternut squash.
- Cover the pan with a lid. Let it simmer until the squash/pumpkin is cooked through. Stir the bottom of the pan periodically to prevent food from burning.
- To serve: Sprinkle finely chopped mint/cilantro/basil leaves and top with crispy shallots.
Homemade Chicken Korma: A Weeknight Winner
As a busy working mom, finding time to cook delicious and healthy meals can feel like a Herculean task. Balancing work, family, and everything in between leaves little room for elaborate culinary creations. That's why I've developed a deep appreciation for recipes that are both flavorful and efficient, and this Homemade Chicken Korma is a perfect example. It's a dish that satisfies my family's cravings for something rich and aromatic, without requiring hours spent in the kitchen. The creamy coconut milk base, fragrant spices, and tender chicken make it a true weeknight winner, easily adaptable to whatever vegetables I have on hand.
The beauty of this recipe lies in its simplicity. While the aroma of freshly ground spices transports you to a bustling Indian market, the process itself is surprisingly straightforward. I usually prep the korma paste ahead of time – a fantastic time-saver! I store it in the freezer in portions, ready to use whenever the craving strikes. This allows me to whip up this dish on even the most hectic of evenings. The subtle heat from the cayenne pepper adds a delightful kick, balanced beautifully by the sweetness of the pumpkin or butternut squash. It’s a dish that’s as comforting as it is sophisticated, perfect for a family dinner or a casual gathering with friends.
Beyond the practicality, this recipe allows for a great deal of personal expression. I frequently adjust it based on what’s available at the market or what my family is feeling that day. Sometimes I add spinach for extra greens, other times I substitute chickpeas for the chicken to make it a hearty vegetarian option. The vibrant colors alone make this dish an absolute joy to create and present. Serving it with fluffy basmati rice or naan bread enhances the culinary experience tenfold. It's a recipe that's both satisfying and versatile, fitting seamlessly into my busy life.
Beyond the Recipe: This Chicken Korma is more than just a meal; it's a testament to the power of finding joy in simple moments. The aroma of the spices filling the kitchen as it simmers is a comforting reminder that even amidst the chaos, there’s always time for a delicious, homemade meal. The act of cooking itself becomes a mindful practice, a chance to disconnect from the pressures of the day and reconnect with something truly nourishing – both for the body and the soul. It is a chance to create something special for my family, and that’s a reward in itself.
This recipe isn't just about the delicious end result; it's about the process, the memories created, and the joy of sharing a heartwarming meal with loved ones. So, whether you're a seasoned chef or a kitchen novice, give this Homemade Chicken Korma a try. I guarantee it will become a cherished staple in your recipe repertoire, a dish that brings warmth and flavor to your table and a smile to your face.
Tips and Variations:
- Spice Level: Adjust the amount of cayenne pepper to your preference. For a milder korma, omit it entirely or use a smaller quantity.
- Vegetable Options: Feel free to experiment with different vegetables. Cauliflower, peas, potatoes, and green beans all work well.
- Protein Alternatives: Tofu or paneer (Indian cheese) can be substituted for the chicken to make a vegetarian version.
- Garnish: Fresh cilantro, mint, or toasted slivered almonds make excellent garnishes.
- Make-Ahead: Prepare the korma paste ahead of time and store it in the freezer for future use.
