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Chicken Korma

Is cooking meant solely to feed the body or it’s a gift to humanity to enjoy art in its purest form? Let’s make chicken korma and find it out!

As I currently have some time, I was looking on the web last week. In search of new, challenging ideas, inspirational recipes that I have never tested before, to delight my loved ones with. Searching for a long time but couldn’t come across lots of interesting stuff. Just before I thought to give up on it, I came across this yummy and easy treat by luck on Suncakemom. The dessert seemed so tempting

on its photos, it required fast actions.

It had been not difficult to imagine how it’s made, its taste and how much my husband will probably enjoy it. Actually, it is rather simple to please the man in terms of puddings. Anyways, I went to the page and used the detailed instuctions that were coupled with nice pics of the process. It just makes life quite easy. I could imagine that it’s a bit of a effort to take photographs down the middle of baking in the kitchen as you usually have gross hands so I really appreciate the hard work she placed in for making this blogpost and recipe conveniently implemented.

Having said that I am encouraged to present my very own recipe in the same way. Appreciate your the thought.

I had been fine tuning the initial recipe to make it for the taste of my family. I have to tell you that it was a great outcome. They prized the flavour, the overall look and enjoyed getting a delicacy such as this during a stressful week. They quite simply asked for lots more, a lot more. Hence the next occasion I am not going to make the same mistake. I’m gonna twin the volume .

Many Thanks to SunCakeMom for the delish Chicken Korma.

Garam Masala

In a grinder or mortar grind all the ingredients together. Some will be content simply taking a garam masala mixture from a shop’s shelf but the purist surely will not.


Place all the marinade ingredients, except the chicken into a food processor.

Give them a good whirl.

Mix the marinade with the meat and put it into the fridge for 30 minutes to a day. There is no rule for the type of meat we can use nor the shape but it’s advisable to cut them to fairly equal shapes so they cook evenly. In this recipe we used boneless chicken legs cut into 1″ / 2.5cm logs.

Some like to add the almond flour now instead of adding it into the sauce so it got fried with along the meat, developing additional flavors.


Heat oil in a pan and saute the diced onions on high heat until a glassy / translucent look for about 3 – 5 minutes.

Mix in the almond flour, cardamon, black pepper, bay leaf, cinnamon, coriander and garam masala and saute it for a minute.

Add yogurt then bring it to boil.

Transfer the whole content of the pan into a food processor an process the sauce until smooth.


Pour some oil into the saucepan and sear both side of the meat on medium to high heat until each side is golden brown for about 3 – 5 minutes.

Most likely we need to do it in batches, depending on the amount of meat we are preparing. If we have done it nicely then the meat haven’t burned down so we can simply pour back the sauce in and heat together the whole chicken korma then serve it.

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