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Chicken Korma

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Chicken Korma {Tamil Nadu Nilgiri Style}

Korma is a South Asian curry made with vegetables or meat, simmered in a creamy sauce made of yogurt, cream, cashew nut/almond paste or coconut milk. It is more like a stew than a curry.

As any Indian will tell you, there is no set rules to making a particular curry. Each household has their unique blend of spices and other ingredients.

Nilgiri Style Chicken Korma

This curry is from my native Tamil Nadu and the recipe has been handed down generations (thanks Mom!).

This recipe is special in the fact that it uses no dry spice powders and derives its heat entirely from green chilies. A puree of fresh green herbs like cilantro and mint give it a distinctive flavor and the coconut milk creates a nice balance.

Chicken Korma {Tamil Nadu Style}

Korma is not an easy weeknight dish. It has to be lovingly prepared and simmered for a long time, till the aroma pervades the entire house. For me, it is pure comfort food, reminding me of my home and my childhood!

Chicken Korma {Nilgiri Style With Cilantro, Mint And Coconut Milk}

CHICKEN KORMA {TAMIL NADU NILGIRI STYLE}

You will need: 

  • Chicken – 2 lbs
  • Yogurt – 1/4 cup
  • Garam masala powder  – 1 tsp (optional)
  • Oil – 1/4 cup
  • Whole spices (Cardamom pods – 3, Cinnamon sticks – 1-in piece, Cloves – 3, Black pepper corns – 5)
  • Onion – 2 medium-sized, finely chopped
  • Ginger and garlic ground to a paste – 4 tsp
  • Green chilies –  4-6 medium-sized, or as per taste
  • Cilantro leaves – 1 big bunch
  • Mint leaves – 1/3 the amount of cilantro
  • Tomato – 1, chopped
  • Potato – 1, cubed
  • Coconut milk – 1 cup, or more if needed (Can substitute with cream or even half and half, but the flavor will differ)
  • Water – as needed
  • Lemon juice – 1 tsp

Optional: Cashew nut or almond paste – 1/4 cup (soak the nuts in warm water and grind to a paste)

How to:

  • Cut the chicken into medium-sized pieces (using bone-in pieces will give more flavor). Marinate using yogurt, garam masala powder and salt. Keep in refrigerator for at least 2 hours, overnight if possible.
  • Heat oil in a large pan. Add the whole spices and let them sputter.
  • Add the onions and fry them till golden brown. Add the ginger and garlic pastes and fry till raw smell goes away.
  • Meanwhile, puree the cilantro and mint leaves along with the green chilies, adding a little bit of water. Add to the pan and saute well till they are fairly dry and release a nice aroma.
  • Now add tomato and potato pieces and combine well.
  • Then add the chicken. Add 1/4 cup water and salt to taste. Cover and cook on medium heat.
  • When the chicken is done halfway, add the coconut milk. Mix in the cashew nut paste, if using. This gives the korma a richer flavor. It is fine otherwise too.
  • Cover and let it simmer for a while. (This is when you start getting a nice aroma and your mouth starts watering!)
  • Open the lid and check the seasoning. If you think the korma needs more heat, feel free to add a smidge of red chili powder now.
  • Add more water or coconut milk if korma seems too thick, and bring it to a boil. Remember that it will thicken as it cools because of the coconut milk.
  • Turn off the heat and stir in the lemon juice.
  • Serve hot with vegetable pulao or any Indian bread like chapathi, naan, appams or dosas. This really goes well with anything, even toasted slices of homemade bread.

Variations:

  • You can easily make vegetable korma using carrots, green beans, potatoes and green peas.
  • Mutton korma is also quite popular. It just needs more cooking time. Or you can semi-cook the marinated mutton separately in a pressure cooker, add to the sauteed spices and continue as above.

South Indian Chicken Korma With Coconut Milk And Herb Masala Paste

Do try this and let me know how it turns out.

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Comments

  3. Just want to thank you for this yummy recipe. I cooked for my Bible study group today. It was a big hit. I modified the heat by not grinding the chilies in the sauce so my 5 year old son can enjoy it, too. I added the Indian chili powder at the end after scooping out a bowl for my son. Please keep sharing your family recipes and cooking knowledge. I love Indian curry over my Thai or Vietnamese curry. Shh. Don’t let my husband know that.

    Reply

      • The chicken korma was a huge hit with kids and grown-ups alike! I wasn’t sure what sort of green chilis to use, so I threw in 2 jalapeños and 1 serrano. The heat was just right- in fact my son said, it wasn’t that spicy at all. I used chicken breast on the bone, and bone in chicken thighs- all skinless. The yogurt/garam masala marinade did wonders- the meat was unbelievably tender. (I also threw in some frozen peas during the last few minutes of cooking for a touch of sweetness.) We made homemade naan to sop up the sauce. So delicious! This recipe is a keeper for me! Thanks for sharing your family recipe… 🙂

        Reply

  6. This looks and sounds so healthy. gotta try it! Thank you so much for linking it up with us at the Fine Craft Guild (and being so nice so as to link back from within your post. 🙂 Thank you! ~ Rose

    Reply

  7. This looks really good! I have never tried curry before, but am looking forward to now! Thanks so much for linking up with “Try a New Recipe Tuesday!” I can’t wait to see what you share this week. 🙂

    Reply

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