Get ready to take your taste buds on a flavourful journey with homemade one-pot chicken korma, a beloved dish that originates from the vibrant culinary traditions of India. This recipe combines tender chicken, fragrant spices, creamy buttermilk, and crunchy roasted cashews to create a dish that is rich in flavour and satisfying to the senses. Let’s dive into what makes this dish so special.
Originating from the diverse and colourful cuisine of India, one-pot chicken korma showcases the country’s particular passion for bold spices and intricate flavours. The combination of garlic and ginger adds a delightful depth of flavour, infusing the dish with a subtle tang and aromatic notes. The creamy buttermilk provides a luscious and velvety texture to the sauce, while the roasted cashews add a delightful background depth.
Beyond its incredible taste, homemade one-pot chicken korma offers several health benefits. Garlic and ginger are known for their potential immune-boosting properties and their ability to support digestive health. Cashews are a good source of healthy fats, protein, and essential minerals such as magnesium and zinc. Combined with lean chicken and the use of buttermilk, this dish provides a balanced and nutritious meal option.
When you take a bite of homemade one-pot chicken korma, you’ll experience a harmonious blend of flavours and textures. The tender chicken is coated in a creamy and aromatic sauce. The richness of the spices balanced by the subtle tang of buttermilk. The roasted cashews provide a delightful crunch and add an extra layer of complexity to each mouthful.
This dish is certainly a versatile option that you can enjoy in many ways. With fragrant basmati rice, naan bread, or even as a filling for wraps and sandwiches. It’s perfect for sharing with friends and family, or for indulging in a comforting meal on a cosy evening.
So, gather your ingredients, infuse your kitchen with the scents of garlic and ginger. Come savour the flavours of homemade one-pot chicken korma. With its exotic charm and unforgettable taste, this dish is certain to become a favourite in your culinary repertoire.
Equipment: You’ll need a set of Electronic scales, a Food processor/ Blender and a large Stock pot
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One-Pot Chicken Korma Recipe
One Pot Chicken Korma
Equipment
- 1 Stock pot Large, lidded and heavy bottomed
Ingredients
- 2 tbsp oil
- 1 large onion
- 2 cloves garlic
- 5 cm fresh ginger
- 5 cm cinnamon stick
- 2 leaves bay
- 1 tbsp ground coriander
- 1 tsp turmeric
- ½ tsp cayenne pepper
- ½ tsp ground cumin
- 375 ml chicken stock
- 250 ml passata
- 1 tbsp sugar
- 1 tsp salt
- 1 kg boneless chicken thighs
- 125 ml buttermilk
- 90 g cashews
Instructions
Prep
- Finely chop the onion and set aside
- Chop or grate the garlic and set aside in a bowl for spices
- Peel and finely chop the ginger and place with garlic
- Add cinnamon stick and bay leaves to the spice mix
- Measure out coriander, turmeric, cayenne pepper and ground cumin and add to your spice mix
- Make your chicken stock and turn on the oven to heat to 150C
Cooking
- Heat oil on a medium heat in a large pan and soften onions for around 4-6 minutes until translucent
- Turn up the heat to medium high and add all of the ingredients in your spice mix (from garlic down to cumin on your ingredient list) and stir to mix well for 1 minute
- Add your stock, passata, sugar and salt and bring to a simmer, mixing well
- Add your chicken thighs, bring to a low boil and reduce the heat to a slow simmer, stirring again when your simmer is achieved
- Partially cover with a lid and cook on low heat for 1 hour, stirring occasionally
- Place cashews on a baking tray and put in the oven. Cook for 15 – 20 minutes until lightly brown, but not burned, then set aside to cool
- Just before the hour mark of your cooking time blitz the roasted nuts. Then add the buttermilk and blitz once more. Scrape down the side of the bowl and blitz again
- Add the nut mixture to the curry, mix well and cook for a further 15 minutes, stirring once or twice