Restaurant style chicken korma
- Servings4 Portions
- AllergensMilk, Tree nuts
- Prep Time120 min
- Cook Time15 min
Creamy and mild restaurant-style curry stew with chicken, coconut milk and cashews. In this recipe I use the Indian curry base, which requires some time to prepare, but is well worth it as you get a lot out of the recipe and that it is possible to use it for other varieties of curries as well.
This is the mildest variant of the curries I have on this site which is based on the Indian curry base and is therefore suitable for those who do not want much heat in their food. Other variants that have more heat are e.g. madras, rogan josh and vindaloo, so rather choose these if you want a little chili kick. As this dish is mild and contains coconut milk, I think it is suitable to make vegetarian as well - you can e.g. use chickpeas, paneer (Indian cheese) and cauliflower. If you do not find paneer, it is possible to replace with halloumi, even if they are actually quite different.
The recipe is very quick to cook, provided that some preparations have been made. The preparations include cooking the curry base (which takes 2 hours) and keeping it slightly heated. Having ready-made meat is also something that saves time. With these preparations, it takes no more than 15 minutes to cook a really good curry. You can use raw chicken and let it cook in the curry for a longer time, but I think it will be better to use pree-cooked chicken and basically just let it heat up by the finished curry.
The base for this recipe comes from the https://greatcurryrecipes.net so go there and check out the original. My version has some small differences that largely depend only on what ingredients I had available when I last cooked the curry and that I measured ingredients by weight.
It helps to weigh and otherwise prepare all the ingredients so they are ready when it is time to use them. You can also squeeze garlic and grate the fresh ginger and freeze it as small ice cubes, which is easy to grab when needed as they thaw quite quickly.
- Make vegetarian by replacing the chicken with e.g. a jar of chickpeas, a small cauliflower head and paneer (or halloumi).
- Another vegetarian option is to use kofta balls and/or potatoes.
- Replace the chicken with lamb or shrimp.
- Experiment yourself during cooking. More or less sweetness, add any spice you think fits, use other vegetarian options.
|Energy||2609.52 kcal||652.38 kcal||166 kcal|
|Carbohydrates||82.06 g||20.51 g||5.22 g|
|Fat||196.97 g||49.24 g||12.53 g|
|Protein||134.88 g||33.72 g||8.58 g|
|Sugar||32.7 g||8.17 g||2.08 g|
|Salt||16.03 g||4.01 g||1.02 g|
* The nutritional information provided is approximate and is calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.
- Make sure you have the indian curry base prepared.
- Make sure you have pre-cooked chicken available. I usually sous-vide the chicken in smaller peices in 500g pouches, 60 degrees celsius for 2 hours.
- Press the garlic and grate the ginger.
- Measure all spices and keep them in a small bowl to speed things up later.
- Heat up the oil in a pan.
- Add pressed garlic and grated ginger - fry for 30 seconds.
- Add the spices and fry for another 30 seconds.
- Add the indian curry base and bring to a gentle boil.
- Add the rest of the ingredients and bring the whole thing up to temperature.
- Serve with basmati rice and naan-bread.