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Chicken Korma Curry (Dairy Free)

I think after Butter Chicken the most commonly consumed chicken curry in the Netherlands is Chicken Korma. I have received a lot of requests over time to teach this recipe in my workshops. And yes people love the outcome of a good korma curry. This recipe is made using no milk or milk products to suit lactose intolerants, but if you are someone who likes yoghurt or cream, please go ahead and add a tbsp of yoghurt to the curry.

Origin

Korma as a curry option comes from the Mughal empire. There are multiple rendition to the same curry and people across India make it in different ways. In North of India it is made without any coconut or coconut milk but rather with only nuts. Whereas in the south it is a combination of nuts and milk.

Recipe

It is popularly made with chicken or vegetables. If you prefer no meat, you can refer to this recipe – https://spicetrip.nl/mughlai-vegetable-korma-without-coconut-milk/

 

 

Hope you like this recipe and give it a try. Do let me know what you think of it.

 

Print Recipe
Chicken Korma Curry Yum
Cuisine South Indian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Cuisine South Indian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Instructions
  1. In a small bowl, soak almonds and cashewnuts in warm water for 15 mins. This allows them to get soft enough to be blended into a smooth paste.
  2. Meanwhile, chop the onion, tomatoes for the curry. In a blender, add the onion, grated coconut, ginger garlic paste, green chilli and blend it into a smooth paste.
  3. In a large sauce pan, add oil and warm it. Now add the blended mix on a medium heat and fry it till it turns slightly golden brown. At this stage add the chopped tomatoes and cook them for 5 mins.
  4. Add the boneless chicken (it should be cut into small bite size pieces) to the pan and mix everything well. Fry the chicken for 5 mins, this brings a good char to the chicken. Blend the almonds and cashews into a smooth paste and add that to the pan.
  5. Add turmeric, red chilli and coriander and black pepper powder and let it cook for 2-3 minutes. Add 1/2 cup of water and let the curry simmer on medium heat for 10 minutes with occasional stirring.
  6. After 10 mins, check if the chicken is cooked enough. Add salt as per your taste. You should add coconut milk at this stage and bring everything to a good boil. Let this simmer for another 5-10 mins. At the end check seasoning and add the garam masala
  7. Garnish it with fresh coriander leaves and serve it with rice or naan.
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