Ingredients
- Chicken thighs, boneless and skinless, cut into 1-inch pieces: 1.5 lbs
- Onion, finely chopped: 1 large
- Garlic, minced: 3 cloves
- Ginger, grated: 1 inch piece
- Korma curry paste: 4 tablespoons
- Plain yogurt: 1 cup
- Heavy cream: 1/2 cup
- Vegetable oil: 2 tablespoons
Instructions
- Step 1: Heat the vegetable oil in a large pan or pot over medium heat. Add the chopped onion and cook until softened and lightly golden, about 5-7 minutes.
- Step 2: Add the minced garlic and grated ginger to the pan and cook for another minute until fragrant. Stir in the korma curry paste and cook for 2 minutes, stirring constantly, until fragrant.
- Step 3: Add the chicken pieces to the pan and cook until browned on all sides.
- Step 4: Reduce the heat to low and stir in the plain yogurt. Ensure the yogurt doesn't curdle by stirring frequently. Simmer gently for 20 minutes, or until the chicken is cooked through.
- Step 5: Stir in the heavy cream and simmer for another 5 minutes. Season with salt to taste.
- Step 6: Serve hot with flatbread or rice.
Notes
- Leftover korma can be stored in an airtight container in the fridge for up to 3 days.
- For best results, gently reheat leftover korma on the stovetop over low heat, adding a splash of water or cream if needed to loosen the sauce.
- Garnish your korma with chopped cilantro and a squeeze of fresh lemon juice for a bright, flavorful finish.
- Browning the chicken well in Step 3 adds depth of flavor to the final dish, so don't rush this step.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American