Mild Indian Chicken Korma

Prep Time:

15 Minutes

Cook Time:

30 Minutes

Serves:

30 Servings

Level:

About the Recipe

Something Different

6 kg boneless chicken (thighs preferred for tenderness), cut into bite-size pieces
3 cups plain yogurt
6 large onions, finely chopped
1.5 cups vegetable oil or unsalted butter
3 tbsp garlic paste
3 tbsp ginger paste
3 tbsp mild curry powder (or a mild korma spice mix)
1 tbsp turmeric
1.5 litres single cream (or use 1 liter cream + 500 ml full-fat milk)
Salt to taste (start with 3 tbsp, adjust later)
Optional: 1.5 cups ground almonds or almond flour for creaminess
Optional garnish: fresh parsley or a sprinkle of toasted flaked almonds

Step 1

Heat olive oil in a pan and sauté onions until soft.

Step 2

Add chicken and brown on all sides.

Step 3

Stir in coconut milk, water, curry powder, turmeric, and ground almonds. Simmer for 25 minutes, until the chicken is tender.

Step 4

Serve with steamed rice.