Easy Chicken Curry With Yogurt (Almost Korma)

So, after a very long flight, we reached India. I am sleeping off the jet lag, gorging on fantastic mom-made food and catching up on all the local gossip. While I do that, here is a simple recipe for you to try this weekend – a simple yogurt based chicken curry.

One can never have too many chicken curry recipes. Don’t you think so? I always try to figure out new ways to prepare chicken. A pinch of this and a hint of that can make all the difference sometimes.

When time permits, I go to the trouble of preparing this Tamil Nadu style chicken korma with freshly squeezed coconut milk and freshly ground aromatic herbs and spices.

I’ve been meaning to try out an authentic North Indian style chicken korma without resorting to the ready-made masala powder. I looked for recipes online and found that it is quite simple actually. But in the end, I did not use the rich, thick korma sauce consisting of cashew nut or almond paste. That should explain the title! But even without the cashew nut paste, the curry turned out very creamy and filling.

So, here is a quick and simple chicken curry with yogurt, spiced delicately with coriander and garam masala.

You will need:

To marinate

• Chicken – 1 lb (bone-in preferred)
• Yogurt – 2 tbsp
• Salt – 1/2 tsp
• Tandoori masala powder – 1 tsp (optional, but boosts the flavor)

For the curry

• Oil or ghee – 2 tbsp
• Cumin seeds – 1/2 tsp
• Whole spices – 1″ cinnamon stick, 3 cloves, 2 cardamom pods, 1 dry bay leaf
• Curry leaves – a few
• Onion – 1 large, finely chopped
• Ginger and garlic paste – 2 tsp
• Turmeric powder – 1/4 tsp
• Red chili powder – 1 tsp
• Coriander powder – 1 1/2 tsp
• Garam masala powder – 1/2 tsp
• Cilantro or coriander leaves – a small handful, finely chopped or ground to a paste with a little water
• Tomato – 1 large, chopped
• Yogurt – 1 cup, whipped lightly to avoid any clumps
• Salt – as per taste
• Water – as required

How to:

• Clean the chicken and cut into medium-sized pieces. Combine with yogurt, salt and tandoori masala powder and marinate for at least an hour.
• Heat oil or ghee in a large pan. Add the cumin seeds, whole spices and curry leaves.
• When they start sputtering, add onion and saute till golden. Add ginger-garlic paste and saute well till the raw smell is gone.
• Add the masala powders and mix well. Add the cilantro and tomato now. Allow to cook till the tomato is mushy and the oil starts separating from the masala.
• Add the marinated chicken and mix well. Season with salt, add about half a cup of water and cook covered on medium heat till the chicken is almost done.
• Now lower the heat and add the yogurt*. Allow to simmer for 5-10 minutes.
• Garnish with more curry leaves and serve hot with rice or Indian flat breads like chapathi, rotis or naan.

Notes:

* Here is how you add the korma paste, if you wish to. When you begin preparing the curry, soak a small handful of cashew nuts or almonds and a teaspoon of poppy seeds (a little goes a long way here) in warm water for half an hour. Grind to a fine paste with a little water. If you are using almonds, don’t forget to de-skin them first. Combine with the yogurt and add to the curry. Simmer for 5-10 minutes and you will end up with a thicker curry.

Hope you try out this delicious chicken curry.

Here are more chicken recipes.

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