MALAYSIAN Style Chicken Korma Recipe That Will Change Your Life
Chicken Korma is an amazing dish! We give it a shot, Malaysian style!
Things to know:
What is korma?
Korma is a rich, creamy curry from the Indian subcontinent, known for its mild, aromatic, and nutty flavor, achieved with a base of yogurt, cream, or nut paste (like cashew or almond) and a blend of gentle spices, rather than fiery heat. Traditionally made by braising meat, it’s a popular dish in both North Indian and Pakistani cuisine, often served with rice or naan.
What is Chicken Korma vs butter chicken?
Chicken Korma and Butter Chicken are both popular, mild Indian chicken dishes, but they differ significantly in base and flavor. Korma is a nutty, creamy, Mughlai dish made with yogurt and nuts, while Butter Chicken (makhani) features a tangy tomato-based sauce with cream, butter, and fenugreek. Korma is milder, while Butter Chicken is generally richer.
What is korma vs tikka masala?
Korma and Tikka Masala differ primarily in flavor and base: Korma is a mild, creamy, and aromatic curry often made with yogurt, coconut milk, or nuts. Tikka Masala is a richer, spicier, tomato-based dish featuring grilled meat (tikka) simmered in a creamy, orange-red sauce.
Is Chicken Korma sweet or spicy?
Chicken Korma is a mild, sweet Indian curry dish with tender bites of chicken simmered in a rich, creamy yogurt-based sauce infused with traditional aromatic spices.
Is korma the mildest curry?
Korma is often ranked as the mildest curry on most Indian curry heat scales. You can pick this if you’re not into spicy food much and prefer comfort food. The main ingredients of Korma include cream or yoghurt, ground nuts, coconut, and gentle spices.
What are common korma mistakes?
Blandness. You may not have cooked your spices out for long enough, or added too much liquid. Check the seasoning, add an extra pinch of salt and taste again. If it is still bland, remove the meat and simmer the sauce (a slow bubble) for 10 minutes and taste again…or just follow our recipe to the “t” and you will get an amazing, flavorful, but not too spicy dish!
Ingredients
2 lbs boneless skinless chicken thighs
1/2 t ground turmeric
6 T curd coconut milk
2 t korma masala
1 to 1¼ t Kashmiri red chili powder (less spicy variety, minimum ½ tsp)
1 t sea salt
For the saute & blend
3 T ghee
2 cups onions sliced (2 medium yellow onions)
20 whole cashew nuts or almonds (or use 10 each)
1/2 cup coconut milk
For korma curry
4 T ghee
2 small Indian bay leaf (optional)
8 cloves (optional)
4 inch cinnamon stick (optional)
2 green to 4 chilies slit or chopped (optional, Thai/Indian or serrano peppers…we did not use because the girls would kill me) 1 cup hot water (more if needed)
1 cup coconut milk
1/2 t salt (adjust to taste)
1 to 1 1/2 t korma masala
1 T ground coriander
1/2 t Kashmiri red chili powder (optional, for color)
4 T coriander leaves (cilantro) fine chopped to garnish
1. The night before, to a mixing bowl, add the ingredients mentioned under the title Marinade – chicken, coconut milk, ginger garlic, turmeric, salt, red chili powder and korma masala.
2. Mix well to coat the chicken with the ingredients in a ziplock bag. Chuck your chicken into the fridge overnight.
3. The day of, make the korma paste: Heat a pan with ghee and add the cardamoms and onions.
4. Saute until they turn golden brown and begin to caramelize (not burnt). Add the nuts and cool down.
5. Blend to a smooth paste with coconut milk.
6. In the same pan, heat ghee and add the whole spices – bay leaf, cinnamon stick, cloves and cardamom. When they begin to sizzle, add green chili and chicken.
7. Saute on a medium heat for 5 to 6 mins.
8. Using a cup of coconut milk to wash out the blender, add the onion puree, salt, coriander powder, korma masala and chili powder (optional, for deeper color).
9. Stir in the hot water and raise the heat to bring to a boil.
10. Cover and cook on a medium low heat until the chicken is cooked through & you see traces of oil over the korma.
(Troubleshooting: If the sauce is too thick to your liking, stir little hot water and simmer. If it is runny cook uncovered on a high heat, for a few minutes until thick.)
11. Taste test and adjust salt.
12. Garnish with coriander leaves. Serve chicken korma with coconut rice (described in video) and Naan. ENJOY!
Equipment used:
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