Korma is a mild curry sauce that pairs very well with chicken or lamb. It’s a good curry for people who don’t like really spicy food, as the heat of the curry is tempered by the sweetness of the nuts and coconut milk. Because of this, kids usually like it, too.
As with barbecue sauce or chili, there are many different recipes for Korma. This is my version. The sauce can be made ahead of time and stored in the fridge for a few days, making it perfect for a busy hostess. For those times when you can’t make the sauce from scratch, there are also several good commercial Korma sauces available. My favorite is Delhi Korma from Ethic Gourmet.
Another nice thing about Chicken Korma is that it can be easily doubled or tripled to accommodate a crowd. It would be a great dish to serve at a Shindigz Escape to India themed party.
- 1 cup blanched almonds
- 1 cup cashews
- 1 cup plain, unsweetened yogurt (whole milk preferred)
- 1 cup canned coconut milk
- 2 tablespoons coconut oil
- I medium onion, very finely chopped/minced
- 2 – 3 teaspoons mild curry paste or powder
- 1 tablespoon fresh minced ginger root
- 1 tablespoon fresh minced garlic
- Pinch saffron
Chicken and Vegetables
- 2 – 3 Tablespoons coconut oil
- Four boneless chicken breasts, cut into cubes
- 4 small yellow squash, sliced into coins
- 2 cans (15 ounces each) artichoke hearts, quartered
- 1 container mushrooms, sliced (about one pint)
First, make the sauce by soaking the almonds and cashews in water to cover for at least 30 minutes. Drain (discarding water) and put the nuts into a blender with the yogurt and coconut milk and blend until smooth. If it seems too thick (it should be pourable), add a bit more coconut milk. Set aside. Heat the coconut oil in a frying pan and add the curry powder or paste, ginger root, and garlic, and cook for a few minutes, being careful not to burn the garlic as it will taste bitter if you do. Stir in the blended nuts/yogurt/coconut milk mixture and cook over medium/low heat for 8-10 minutes, stirring frequently. Stir in the saffron. At this point, the sauce can be cooled and stored in the fridge until you are ready to use it.
To finish the dish, heat the coconut oil in a frying pan until very hot. Add the chicken and cook, stirring to make sure all sides of the chicken pieces are very lightly browned. Add the squash and mushrooms, and sauté until the vegetables just start to soften. Add the artichoke hearts and Korma sauce and stir gently to mix. Turn the heat to medium -ow and simmer until the chicken is thoroughly cooked, 15-20 minutes. If the sauce seems too thick at this point, you can add a bit coconut milk to thin it. Taste and adjust seasonings, if necessary. Serve over rice, garnished with a dollop of plain yogurt and parsley or sliced almonds.
Serves 6 – 10 depending on appetites and the number of side dishes.
Serve on tableware from Shindigz!
Candace Schuler comes from a long line of foodies.Her grandmother taught her about planting, preserving, and cooking whole foods. Her father was a professional chef who taught her all about the importance of presentation and how to cook for big crowds. Her brothers have spent years in the restaurant business, and she and her sister constantly trade recipes via email for everything from fermented fruit kimchee to the perfect cheesecake.
Candace is also a professional writer, which, she says, makes writing about party-worthy recipes for Shindigz the perfect gig. Contact her at www.CandaceSchuler.com