Chicken Korma

The warm deep creamy flavours of a Chicken Korma really do warm you to your very soul. The delicate blend of spices providing a deep intense flavour that only an Indian dish can deliver.

I used to be a little scared off making Indian dishes as they always seemed so time consuming with lots of ingredients. But I’m finding that isn’t the case. Sure the ingredient list is long but that is from the array of spices that are used. Spices that bring out such a wonderful flavour, spices that are so healing and nourishing.

The time is taken through marinating the chicken. A step I suggest not skipping so being prepared when making the dish is a must. Infusing your chicken with the spices before cooking does add that something extra to your Chicken Korma. I like to do this for as close to 24 hours as I can. But you can do it in as little as 2 hours.

Also choose quality ingredients. Fresh spices, organic chicken (if possible) and a coconut yoghurt that is not filled with additives. This will not only add to the flavour of your Chicken Korma, it will help with the digestive benefits.

Having had digestive complaints for some time Indian cooking had been a little bit of love/hate relationship for me. My tummy loved the spices! Not so much the garlic and onion.

Many people who suffer with IBS, SIBO or other digestive complaints, will find that garlic and onion can be a trigger. I have taken this into account when making this recipe and you will find that this recipe is not loaded with those ingredients and you can use some swaps to ensure you still have the depth of flavour you want from your Chicken Korma.

The spices in Indian cooking are so nourishing for the gut, it is a shame that people remove this cooking from their diets. It is why I work with people to be able to enjoy foods like this again.

The main spice in this is coriander. It makes up the bulk of the garam masala as well as being added in addtionally.

Coriander, the seeds, is one of the worlds oldest spices and has been used in Ancient Asia for centuries to treat digestive complaints. The coriander seed has been shown to soothe IBS, ease chronic constipation and stop intestinal spasms.

One of my favourite uses of coriander is the reduction of redness in skin conditions such as rosacea, eczema and psoriasis. And also to help the reduction of bloating, particularly the type of bloating you experience in the lead up to your period.

Don’t let the ‘fuss’ and ingredients put you off this truly nourishing and healing dish. Make up a big batch of this Chicken Korma and feel delight of your body as you feed it this wonderfully vibrant dish, full of flavour.

If you loved this recipe try out my Lamb Bhuna

What do I need?

Marinade

• 1.2kg of Skinless Chicken Breasts
• 2 teaspoons Extra Virgin Olive Oil
• 2 teaspoons Garam Masala
• 2 teaspoons Curry Powder (Mild or Medium)
• 1/2 teaspoon Salt
• 1/2 teaspoon Ground Black Pepper

Sauce

• 3 tablespoons Extra Virgin Olive Oil, divided into 2 tablespoons and 1 tablespoon
• 3/4 cup Water, divided into 1/4 cup and 1/2 cup
• 1 Onion, peeled and cut into quarters *
• 1/2 cup Almond Meal
• 2 cloves garlic, minced *
• 1 1/2 cups Coconut Yoghurt
• 4 teaspoons Curry Powder (Mild or Medium)
• 1 teaspoon Ground Turmeric
• 1 teaspoon Garam Masala
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 1/2 teaspoon Ground Coriander Seed
• 1/2 teaspoon Cinnamon
• 1/2 teaspoon Cumin
• 1/4 teaspoon Ground Cardamom
• 1/8 teaspoon Ground Nutmeg
• 3 large Tomatoes, diced
• 1 cup Coconut Milk, canned
• 1/2 of a small Red Chili, de-seeded and finely chopped
• 1 tablespoon Freshly Grated Ginger Root
• 1 tablespoon Coconut Sugar

Let’s Do This!

1. Coat the chicken with 2 teaspoons of olive oil, the garam masala, curry powder, salt and pepper. Massage into the chicken. Cover and leave to marinate for at least 2 hours or overnight. I will often pop in all in a zip lock back to cover and marinate.
2. Heat a fry pan over medium-high heat. Cook the chicken in batches, for 5-6 minutes per side. Remove to a cutting board or plate to rest. Cover with foil while you make the sauce.
3. The Korma Sauce. Use the same pan and heat 1 tablespoon olive oil over medium heat. When hot, add onions and 1/4 cup water. Cook until onions are golden brown and super soft. The softer they are the less troublesome they are on your tummy. Around 12-15 minutes. Stir in the almond meal and garlic and cook for 1 minute. Scrape the onion mixture into  a blender or food processor. Add yogurt and remaining water. Blitz until smooth.
4. Combine your spices into a small bowl (curry powder to the nutmeg).
5. In the same pan, heat the remaining 2 tablespoons of olive oil over medium heat. Once the oil begins to shine, add the spices and cook for 1 minute. Pour in the onion-yogurt puree and cook for 2-3 minutes, stirring constantly.
6. Add the tomatoes, coconut milk, red chili, ginger, and coconut sugar. Stir well.
7. Simmer over a low heat for 30 minutes, occasionally stirring Reduce the heat to low and simmer for 30 minutes, stirring occasionally to avoid scorching.
8. Cut the cooked chicken into bite-sized pieces and add to the pan. Stir in the chicken well. Simmer for an additional 15 minutes.

NOTE: Substitute onion and garlic for onion infused olive oil and garlic infused olive oil. You will need to alter step 3 in the following way. Heat onion oil , garlic oil and extra virgin olive oil over medium heat, stir in almond meal and cook for a minute. Then carry on as per recipe.