Chicken almond korma recipe – Chicken cooked in a spicy almond, tomatoes and coconut gravy

chicken almond korma recipe

 

I love the recipes that are using cashew nut or almond based tomato gravy to bring in the rich texture and a divine taste. And cashew nuts or almonds with chicken is just irresistible!

Korma or kurma is typically a dish with yogurt, cream, nuts paste or a coconut base, spices and vegetables or meat.

The recipe I’m sharing today – Chicken almond korma  – is one I particularly like. Chicken marinated with spices and cooked with tomatoes, almonds, ginger, garlic, coconut milk and amazing combination of spices. Sounds tempting, isn’t it?

I know, you may look at the long list of ingredients and think that is a complicated recipe. But believe me, it’s simple once you have all the spices together and it’s worth it, you won’t be disappointed by the result.

The aromas are tantalizing and the taste is quite unique, you’ll probably think this is the most flavorful curry you’ve ever had.

Before jumping to the amazing Chicken almond korma recipe, I want to share another favorite korma recipe that you may want to take a look at: Mutton Shahi Korma – mutton/lamb/beef cooked with mild spices and a creamy almond sauce. Enjoy!

Step by step Chicken almond korma recipe 

Cut the chicken into small pieces. In a big bowl mix chicken pieces with turmeric powder, garam masala, nutmeg powder, salt and red chilli powder. Keep aside and let it marinate for at least 1 hour.

Once the chicken is marinated, heat oil into a deep frying pan. Add 1 tsp cumin seeds and cloves. When they start to sizzle add grated onion/onion paste, ginger and garlic.

how to make almond chicken korma recipehow to make chicken almond korma

Stir fry on medium heat for about 3 minutes or until onion starts changing color.

Add grated tomatoes, ground almond, salt and all powder spices. After few minutes, tomatoes will start releasing their juices. Stir fry the mixture until oil starts to separate (it will take about 5 minutes).

chicken almond korma recipe - chicken cooked in almond and coconut milk gravychicken almond korma - chicken cooked in almond and coconut milk gravy

 

Add one cup of water and coconut milk and bring to a boil. It’s time to add marinated chicken.

Mix all together, lower the heat and cover the pan. Simmer for 25 – 30 minutes or until the chicken pieces are cooked and tender.

chicken cooked in spicy almond and coconut milk gravychicken cooked in almond and coconut milk gravy

 

chicken almond korma recipe step by step

Serve warm with Indian flat bread, plain rice or your favorite bread.

almond chicken korma

Chicken almond korma recipe - Chicken cooked in a spicy almond, tomatoes and coconut gravy
 
Prep time
Cook time
Total time
 
Chicken cooked in a spicy almond and coconut milk sauce.
Author:
Serves: 3-4
What you need
  • For marinade:
  • 500 gm chicken breasts skinless, boneless;
  • ½ tsp turmeric powder;
  • 2 tbsp garam masala;
  • ½ tsp nutmeg powder (optional);
  • ½ tsp salt;
  • ½ tsp red chilli powder.
  • For gravy/sauce:
  • 2 onions, grated or paste;
  • 1 tbsp crushed garlic or garlic paste;
  • 1 tbsp grated ginger or ginger paste;
  • 3 tomatoes, grated or pureed;
  • ½ cup ground almond;
  • 200-250 ml coconut milk;
  • 1 cup of water;
  • 1 tsp cumin seeds;
  • 3 cloves;
  • ½ tsp black pepper (omit if you want the curry mild spicy);
  • ½ tsp turmeric powder;
  • ½ tsp cinnamon powder;
  • ½ tsp cardamom powder;
  • 1 tsp coriander powder;
  • 1 tsp garam masala;
  • ½ tsp salt;
  • vegetable oil.
Method
  1. Cut the chicken into small pieces. In a big bowl mix chicken pieces with turmeric powder, garam masala, nutmeg powder, salt and red chilli powder. Keep aside and let it marinate for at least 1 hour.
  2. Once the chicken is marinated, heat oil into a deep frying pan. Add 1 tsp cumin seeds and cloves. When they start to sizzle add grated onion/onion paste, ginger and garlic. Stir fry on medium heat for about 3 minutes or until onion starts changing color.
  3. Add grated tomatoes, ground almond, salt and all powder spices. After few minutes, tomatoes will start releasing their juices. Stir fry the mixture until oil starts to separate (it will take about 5 minutes).
  4. Add one cup of water and coconut milk and bring to a boil. It's time to add marinated chicken. Mix all together, lower the heat and cover the pan. Simmer for 25 - 30 minutes or until the chicken pieces are cooked and tender.
  5. Serve warm with Indian flat bread, plain rice or your favorite bread.

 

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