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If you’re craving a flavorful, creamy dish with a touch of warmth and spice, this Coconut Chicken Korma will surely hit the spot! Tender chicken marinated in a blend of aromatic spices and yogurt creates the perfect base for a rich, coconut milk-infused sauce. With hints of cumin, coriander, cinnamon, and cardamom, this dish brings the comforting essence of Indian cuisine right to your kitchen. Paired with fluffy basmati rice and naan bread and topped with cashews and fresh cilantro for that extra burst of flavor, it’s an irresistible meal that’s as satisfying as it is delicious. Get ready to indulge in this fragrant and creamy Chicken Korma – a dish that will transport you straight to the heart of a cozy, spice-filled kitchen!
The recipe can be found here.
You want to start by marinating the chicken, so it has time to absorb all the yummy flavors. Combine the yogurt, lemon juice, turmeric, garam masala, coriander, chili powder, and salt in a large mixing bowl. Add the chicken and stir until completely coated. Cover and refrigerate for at least 1 hour or up to overnight.
Next, heat oil in a large skillet or (preferably) Balti dish over medium-high heat. Add the onion and sauté until soft and translucent, about 5 minutes. Add the garlic and ginger, stir to combine, and continue to cook for 1 minute.
Now you are ready to prepare the sauce. Add the cumin, coriander, cinnamon, and cardamon, and stir to combine. Continue to cook for 30 seconds, stirring constantly. Add the coconut milk, water, tomato paste, and sugar. Stir to combine and bring to a simmer.
Add the chicken plus any marinade from the bowl and stir to combine. Reduce the heat to medium-low and simmer, uncovered, for 20-25 minutes or until the chicken is cooked through and has an internal temperature of 165 degrees F. Make sure to stir occasionally.
While the chicken is cooking, prepare the rice according to package instructions.
When ready to serve, divide the rice between bowls and top with the chicken mixture and sauce. Garnish with cashews and cilantro. Serve with warmed naan bread on the side for dipping. Enjoy!
The recipe can be found here.
In conclusion, this Coconut Chicken Korma is the perfect way to enjoy a flavorful and comforting dish that’s easy to make but packed with depth. The blend of spices in the marinade and korma sauce creates a rich, aromatic experience, while the coconut milk adds a smooth, creamy finish. Whether you’re serving it over warm basmati rice, dipping naan bread into the sauce, or garnishing with crunchy cashews and fresh cilantro, this dish is sure to impress at any dinner table. It’s a true crowd-pleaser that brings the warmth and spices of traditional Indian cuisine into your home, making every bite feel like a special occasion.
Happy Cooking!
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