Chicken Korma
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Category
Main Course
Cuisine
Indian
Author:
Spice Zen
Servings
4
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 Minutes
Dietary Information
Gluten-Free, Lactose-Free (adaptable), Nut-Free (adaptable), Soy-Free
A classic North Indian chicken korma where tender chicken cooks in a silky sauce of onion, yoghurt and warming Spice Zen Korma spice blend. Enriched with cashew paste and finished gently, this curry is smooth, fragrant and indulgent without feeling heavy. A refined dish, traditionally enjoyed with naan, roti or rice.
Ingredients
Chicken
-
500 g chicken, diced
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1 tbsp Spice Zen Sunflower Oil
Korma Sauce
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2 tbsp ghee (or Spice Zen Sunflower Oil for lactose-free option)
-
2 medium onions, pureed
-
1 tsp ginger paste
-
1 tsp garlic paste
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1 tbsp Spice Zen Korma Spice Blend
-
3 tbsp plain full-fat yoghurt, whipped (or dairy-free yoghurt)
-
2 tbsp cashew paste (soak 40 g cashews in 40 ml warm water, then blend smooth) (optional; see nut-free alternatives in notes)
-
½–1 cup water, as needed
-
¾ tsp salt, or to taste
-
4–5 strands saffron (optional)
To Finish & Garnish
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¼ tsp Spice Zen Garam Masala (optional)
-
Fresh coriander, chopped
-
Toasted cashews or almonds, chopped (optional)
Directions
Heat Spice Zen Sunflower Oil in a pan over medium heat. Add chicken and cook for 4–5 minutes to lightly seal. Remove and set aside.
In the same pan, add ghee or Spice Zen Sunflower Oil. Add onion puree and cook until reduced and lightly golden.
Add ginger, garlic and Spice Zen Korma Spice Blend and cook briefly until aromatic.
Reduce heat to low. Stir in whipped yoghurt gradually, mixing continuously until smooth.
Add cashew paste and saffron, if using, and cook for 2–3 minutes until the sauce thickens slightly.
Return chicken to the pan with salt and water. Bring to a gentle boil, then cover and simmer for about 15 minutes until chicken is cooked through.
Adjust consistency with a little extra water if needed and simmer uncovered for a few minutes.
Finish with garam masala, if using, and remove from heat.
Serve hot with naan, roti or rice.
Recipe Note
Low-FODMAP Adaptation
Omit onion and garlic. Use garlic-infused Spice Zen Sunflower Oil and increase ginger slightly for aroma. The sauce remains smooth and balanced. Alternatively use a pinch of Asafoetida in hot oil before adding other ingredients for the sauce.
Nut-Free Options
Replace cashew paste with 2 tbsp pepita (pumpkin seed) paste.
Lactose-Free Option
Use dairy-free yoghurt and Spice Zen Sunflower Oil instead of ghee.
These recipes are provided for general inspiration and home use. Results may vary depending on ingredients, equipment and technique. Please check ingredients for allergens and follow safe food handling practices.
