If I could only eat one type of food forever, it would be curry. Korma curry would be a top runner. It’s just something about dairy mixing with exotic spices, marrying and creating the most harmonious melody to which my tongue happily does the tango.
This is the kind of food where you can’t be afraid to get a little messy. Eat with your hands, heck eat with your toes but only if you’re alone (big jk, please don’t).
Korma curry is the perfect dish for a relaxing dinner with a friend or a significant other. You know the kind of dinner that’s filled with loads of laughter and lots of memories. The kind of dinner that starts off as a quick bite but ends with two spoons, a pint of ice cream, and a large pot of coffee.
Curry is the kind of food that makes you feel like your insides are getting a warm, aromatic hug (best if you didn’t try to mentally picture that one).
But curries can be intimidating. It’s true. But curries are delicious…
There’s the dilemma. It’s daunting to try making something that has ingredients that you’ve never even heard of! Korma curry is one of the easier ones. Not to worry!
I’m going to teach you how to make curry. I’ll hold your hand. It’s totally chill. No biggie, we’ll take baby steps.
Mum's Chicken Korma Curry
A slightly spicy, savory curry that brings the flavors of South Asia. This recipe has been in my family for generations.
- 1 medium onion (cut in quarters and make 1/4 inch-thick slices)
- 6 tablespoons canola oil
- 2 tablespoon ghee (clarified butter)
- ½ teaspoon salt
- 1 lb. chicken bone-in cut into 8-10 pieces
- 2 teaspoons ginger paste
- 2 teaspoons garlic paste
- ½ tablespoon red chili powder (optional)
- 1 teaspoon coriander powder
- ½ teaspoon cumin powder
- 2 teaspoon Shan’s Korma Masala
- 2 cardamom pods
- 2 whole cloves
- 3-4 whole black peppercorns
- 4 -5 almonds (ground)
- ½ cup yogurt
- 1 tablespoon julienned ginger
- ½ teaspoon Kewra Essence
- ½ teaspoon Garam masala
- Start by heating the oil and ghee in a Dutch oven on medium heat and fry the onions with ¼ teaspoon salt for 10 minutes or until they just start to get golden brown. Remove the onions with a slotted spoon and place on a paper napkin to absorb any excess oil. They should start crisping up within a few minutes.
- With the oil remaining in the pot, brown the chicken and cook completely through. Remove the chicken onto a plate.
- Add ginger and garlic paste along with the red chili powder, ground almonds, cardamom, cloves, black peppercorns, coriander powder, Shan Masala, cumin powder and ¼ teaspoon salt. Add 2 tablespoons of water to keep the mix from burning. Let the mix cook for 2 minutes.
- In a small bowl, beat the yogurt with a fork until it becomes a smooth paste and add the yogurt into the Dutch oven and cook until it reduces by about half.
- Add the chicken back into the pot along with ½ a cup of water. Continue to cook until bubbles start to form on the surface, then reduce the heat and continue to simmer.
- Grind the fried onions in a coffee or spice grinder. There should still be flecks remaining. Do not grind to a paste.
- Add this to the curry along with the julienned ginger, Garam masala and Kewra water, while the heat is on low. Stir a few times until the oil starts to rise. Let the bubbles start to form on the surface before shutting off the stove. Serve with basmati rice.
(Warning:) Taste the curry prior to adding the chili powder. The Shan Mix does contain chili powder, which may be enough for your spice level preference.
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