Welcome to the Shahi Darbar. Umm, what? Don’t worry, I’ll explain. Shahi Darbar is an Urdu term and it quite literally means the royal court. And the reason why I’m using this term to welcome you today, is because guess what’s cooking in the I Knead to Eat kitchen today? Easy Chicken Korma Curry.
Which is a totally royal, rich and comforting curry. And it’s perfectly paired with steamy white rice on a chilly fall evening.
Just in case you don’t know, korma is a rich curry which originates from the South Asian region. It’s a thick luscious, bursting-with-flavors curry which normally consists of some kind of meat or vegetables.
The curry itself is made from yogurt, cream, caramelized onions and cashew nut paste.
I know curries can be a bit daunting, but I hope the way I’ve explained it and the easy shortcut I mentioned will encourage you to try your hand at making this Easy Korma Chicken Curry at home. It’s better than take out! 🙂
1/3 cup vegetable or canola oil
4 medium sized red onions thinly sliced
1/2 cup full fat yogurt
1 tablespoon garlic paste
1 tablespoon ginger paste
500 grams chicken breasts cubed into 1 inch pieces (boneless and skinless)
1 tablespoon Shaan Korma Masala can be reduced or increased for heat
Salt to taste
1-2 cups water
Chopped coriander for garnish.
In a large pot, heat the oil and add the onions. Fry the onions on a medium high heat until caramelized and golden brown. The onions should be a deep, dark brown but not burnt. Take out the caramelized onions and place on kitchen paper to drain excess oil and let cool for a few minutes.
Add the caramelized onions and yogurt to a blender or a food processor and blend until smooth. You may need to add 1-2 tablespoons water to get a smoother paste. Set aside.
In the same pot, add the chicken and ginger garlic paste and cook on high heat until the chicken changes color and is no longer pink.
Add the Shaan Korma Masala and salt and cook for 5-7 minutes until the oil separates and you can no longer smell the rawness of the spices.
Add the yogurt-caramelized onions paste and water. Cook until it comes to a boil. Reduce the heat to medium-low, cover and let simmer for 15 minutes until you can see the oil separating from the curry.
Take off lid and bring to another boil by increasing the heat then and turn off the stove.
Garnish with chopped coriander. Serve with naan and white rice.