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Recipe Category / Chicken and Turkey
Indian Chicken Korma
Clock dfcc0e208d138d9bd767c6f1f85dfe28624afa0652c24ad00a1a457ca3ec6e0d
30 minutes
Preparation Time
Shares 5606bf075942176c08f602bcfddfb1eae4f9ffc25749ab7454da85f803864740
Difficulty ff7c9d703c99daf2ec2af59a591ebe31b6bd74796afe6167236e1316b56ed4a6

This particular Indian recipe is quick and easy. All you need is a pan!

  • Combine the onion, garlic, ginger, olive oil, curry, salt, pepper and lime zest in a bowl. (For the ginger, use only the gratings that fall because the rest have fibers.)
  • Place a deep pan over high heat and let it get very hot.
  • Cut the chicken in to 2x2 cm pieces.
  • Add to the marinade and toss to coat completely.
  • Add the chicken to the hot pan and sauté until nicely caramelized.
  • Add the lime juice, heavy cream, coconut milk and stir.
  • Lower heat and simmer for 10 minutes.
  • When the sauce has thickened, remove from heat and add the honey.
  • Add the fresh coriander and toasted almond slivers.
  • Season to taste.
  • Serve over basmati rice along with some more fresh coriander, almond slivers and some lime wedges.
It is best to use fresh coriander instead of dry… it really add a lot of flavor!  Though you can add some dry coriander along with the rest of the spices in the marinade!  
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