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.
Okay, hold on, how does this all sound easy, right?
Well, I’ve got a trick up my sleeve to make this an authentic, mind blowing Easy Chicken Korma Curry which is also super easy to make and doesn’t involve grinding cashew nuts or requires a lot of spices.
As I’ve mentioned again and again on the blog here, my favorite kind of recipes are those which require minimum effort but yield maximum effort.
This is one of those recipes; it does have a few steps but none of them are difficult. I promise!
Crash Course on Curry Basics & The Making of Easy Chicken Korma Curry
1.) In order to get this deep rich color and flavor for the Easy Chicken Korma Curry, we need to start with caramelizing onions.
Red onions are used here because they caramelize faster than other varieties and they have the right sweet flavor for this curry.
2.) Then these caramelized onions are blended with thick, creamy yogurt, so that it sort of becomes a flavor base.
Okay, so now let’s put this carmalized-yogurt base on the side while we get to the other elements of the recipe.
3.) So now we add chicken to the same pot as the one in which we carmalized the onions.
Add some garlic ginger paste and fry on high until the chicken changes color.
4.) So now comes the sneaky shortcut. Look, I don’t claim to be an authentic curry maker, even though I’m from South Asia and you would think curry runs through my veins and that I’m some sort of exotic spice mistress.
Sorry to burst your bubble, but I’m no expert on making special spice mixes for curries.
So let’s give a very warm welcome to our helpful, ready-made spice mix Shan Korma Masala.
This Shan spice mix is the best friend to all our curries cos ain’t nobody got time to grind and make fresh spice mixes these days. Right, right?
Okay, so now with just a flick of our wrists, we add a bit of this Shan Korma Masala and cook the chicken until the spices wake up and the aroma of rich curry wafts through the kitchen.
So you can either order this online from Amazon, or visit an Indian or Asian supermarket nearby to buy this spice mix! 🙂
5.) And with a few more simple steps such as adding the caramelized-yogurt base and a bit more of cooking, you have the perfect, satisfying curry ready for a relaxing dinner at home.
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! 🙂
Looking for more easy curry recipes?
- 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.