Indonesian Chicken Korma
Indonesian Chicken Korma is a delicious and aromatic dish that combines Indonesian and Indian flavors. This creamy and mildly spiced curry is perfect for a special dinner or a festive occasion.
Ingredients
- 1.5 lbs (700g) boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 cup (240ml) coconut milk
- 1/2 cup (120ml) plain yogurt
- 1/4 cup (60g) cashew nuts, ground into a paste
- 2 tablespoons vegetable oil
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- Salt to taste
- Fresh cilantro leaves for garnish
Instructions
- Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and cook until softened.
- Add the minced garlic and grated ginger, and cook for another 2 minutes.
- Add the chicken pieces to the pan and cook until browned on all sides.
- Stir in the ground turmeric, coriander, cumin, cinnamon, and cardamom, and cook for 2 minutes.
- Pour in the coconut milk and plain yogurt, then add the cashew nut paste. Stir well to combine.
- Reduce the heat to low, cover the pan, and simmer for 30 minutes, or until the chicken is cooked through and the sauce has thickened.
- Season with salt to taste and garnish with fresh cilantro leaves before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 20g
Supplies
Large pan Cutting board Knife Grater Measuring cups and spoons Wooden spoon
Tools
Stovetop
Serving suggestions
Serving suggestions: Indonesian Chicken Korma pairs well with steamed rice or naan bread.
Tips & tricks
Tips: For a richer flavor, you can add a tablespoon of ghee (clarified butter) to the dish.
Cost
$15