Divine Chicken Korma

Divine Chicken Korma


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This chicken korma recipe is sure to please every taste bud. With the delicious mix of onion, garlic, and ginger flowing through the air, this Indian dish is a dinner winner. It's perfect to enjoy on a breezy fall night.

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Time needed

10 min preparation + 45 min cooking

Serving Size / Yield

4 servings


  • 4 skinless boneless chicken breasts
  • 1 yellow onion, chopped
  • 4 garlic cloves, sliced
  • 4 g. fresh ginger, chopped
  • 1 T. ground corriander
  • 4 red chili peppers
  • 1 T. Tumeric
  • 10 carcodom seeds, crushed
  • 1 T. vegetable oil
  • 1 T. cinnamon
  • 1 T. of all-purpose flour
  • 500 mL. of heavy cream

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To make the paste, you will first need to grab a saucepan and pour the vegetable oil so it can heat up. Next, add your onion, garlic, and ginger to the heated oil and let it fry for 10 minutes on low heat. Add in all your spices and let it fry for 10 more minutes. Next, mix the flour and 350 mL. of cold water. Pour the mixture into the pan and let it simmer for about 10 minutes. Place the remaining mixture in a blender.
Now add the paste back into your saucepan, throw in the chunks of chicken, heavy cream, and chili peppers. Let it cook for 12 minutes.

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