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Indian Chicken Korma | Creamy 25-Minute Curry
(0)
25 min
Quick
Gurkerl Küche
Zartes Hendlbrustfilet in einer herrlich cremigen Sauce aus gemahlenen Mandeln, feinem Obers und aromatischen indischen Gewürzen. Ein milder, nussig-würziger Klassiker in nur 25 Minuten auf dem Tisch!
Ingredients
Preparation method
Preparation & Rice
Rinse the basmati rice thoroughly under cold water and cook in lightly salted water according to package instructions for about 10–12 minutes. Then keep covered and warm.
Pat the chicken breast dry and cut into bite-sized cubes (approx. 2–3 cm). Peel and finely chop the onion, garlic, and ginger.
Preparing the Korma
Heat 2 tbsp clarified butter (ghee) in a deep pan or braising pot over medium heat. Sauté the chopped onion for 3–4 minutes until translucent. Add garlic and ginger and sauté for another minute.
Chef's tip
If you prefer an even smoother korma, you can briefly blend the sauce with an immersion blender before adding the meat – this makes it velvety like in an Indian restaurant.
Leftovers can be stored in the refrigerator for 2 days. To reheat, simply warm on the stove or briefly in the oven at 150 °C, adding a splash of cream if needed.
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