📝 About This Recipe
This mild, velvety Chicken Korma is the perfect introduction to Indian flavors for young explorers. Originating from the royal Mughal kitchens, this version swaps intense heat for a rich, creamy sauce made from ground cashews, aromatic cardamom, and a touch of coconut. It is a luscious, comforting stew that turns tender chicken breast into a 'Global Favorite' that kids and adults alike will adore.
🥗 Ingredients
The Protein
- 1.5 lbs Chicken Breast (cut into bite-sized 1-inch cubes)
- 1/2 cup Greek Yogurt (plain and full fat for creaminess)
The Aromatics
- 1 large Yellow Onion (finely grated or pureed in a blender)
- 1 tablespoon Garlic Paste (freshly minced)
- 1 tablespoon Ginger Paste (freshly grated)
- 2 tablespoons Ghee or Vegetable Oil (for sautéing)
The Korma Base
- 1/2 cup Raw Cashews (soaked in warm water for 15 minutes)
- 1/2 cup Coconut Milk (full fat canned)
- 1/2 cup Chicken Stock (low sodium)
Spices and Seasoning
- 1 teaspoon Ground Coriander
- 1/2 teaspoon Ground Cumin
- 1/4 teaspoon Turmeric Powder (for a beautiful golden color)
- 1/2 teaspoon Ground Cardamom (the secret to the floral aroma)
- 1 teaspoon Mild Honey (to balance the spices)
- 1 teaspoon Salt (adjust to taste)
👨🍳 Instructions
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1
In a medium bowl, toss the chicken cubes with the Greek yogurt and a pinch of salt. Let it marinate for at least 15 minutes while you prepare the sauce base.
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2
Drain the soaked cashews and place them in a blender with 2 tablespoons of water. Blend until a completely smooth, thick paste forms.
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3
Heat the ghee or oil in a large deep skillet or Dutch oven over medium heat.
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4
Add the pureed onion to the pan. Cook slowly for 8-10 minutes, stirring frequently. You want the onion to become translucent and sweet without browning heavily.
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5
Stir in the ginger and garlic pastes. Cook for another 2 minutes until the raw aroma disappears and the kitchen smells wonderful.
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6
Add the ground coriander, cumin, turmeric, and cardamom. Stir for 30 seconds to 'toast' the spices in the oil, which unlocks their flavor.
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7
Add the marinated chicken (including the yogurt) to the pan. Increase heat slightly and stir to coat the chicken in the spice mixture.
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8
Pour in the cashew paste, coconut milk, and chicken stock. Stir well to combine into a uniform, creamy sauce.
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9
Bring the mixture to a very gentle simmer. Reduce heat to low, cover the pan, and let it cook for 12-15 minutes.
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10
Check the chicken; it should be opaque and tender. If the sauce is too thick, add a splash more chicken stock.
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11
Stir in the honey and salt. Taste the sauce—it should be mild, creamy, and slightly sweet.
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12
Turn off the heat and let the dish sit for 5 minutes before serving to allow the flavors to settle into the meat.
💡 Chef's Tips
Don't rush the onions; pureeing and slow-cooking them creates the signature smooth texture kids love. If your child is sensitive to textures, ensure the cashew paste is blended until it looks like heavy cream. For an even nut-free version, substitute the cashew paste with an additional 1/2 cup of coconut cream or sunflower seed butter. To prevent the yogurt from curdling, ensure it is at room temperature before adding it to the pan and keep the heat on low. Leftovers taste even better the next day as the mild spices continue to develop.
🍽️ Serving Suggestions
Serve over fluffy Basmati rice or buttery Jasmine rice. Pair with warm, toasted Garlic Naan bread for dipping into the creamy sauce. Add a side of steamed peas or sliced cucumbers for a refreshing crunch. A small dollop of mango chutney on the side adds a fun, fruity sweetness. Serve with a glass of Mango Lassi (yogurt drink) for the ultimate Indian feast experience.