Pakistani Chicken Korma Curry
Traditional Pakistani Korma Curry
Ingredients
- ¼ cup Vegetable Oil
- 2 lb Chicken Cubes Breast or Thigh boneless
- 1 Large Onion
- 1 Tomato
- 2 tsp Garlic Paste
- 2 tsp Ginger Paste
- 2 tbsp Ground Almonds
- ½ cup Water
- ½ cup Milk Can use whole or 2%
- 2 tsp Garam Masala (all spice)
Whole Spices
- 6 Green Cardamom
- 6 Whole Black Pepper
- 6 Whole Cloves
Other Spices
- 1 Bay Leaf
- 1 Cinnamon stick 2 inch
- 1 tsp Coriander Powder
- 2 tsp Cumin Powder
- ½ tsp Turmeric
- 1 tsp Kashmiri Chili Powder
- ½ Ground Black Pepper
- 1 tsp Salt Add more later if needed
Instructions
- Separate out the whole spices
- Separate out the other spices. Not the garam masala
- Dice the tomatoes
- Add almonds into the spice grinder
- Grind the almonds and keep aside
- Heat a pot with the oil, slice the onions and add to the pot along with the whole spices
- Fry on medium high for about 5 mins until the onions start to turn slightly brown
- Add the chicken, ginger and garlic paste to the pot and cook for 5 mins
- Add all the other spices and cook for 3 mins
- Add the tomatoes and cook for 3 mins
- Add the water, milk and ground almonds
- Cook covered on low for 10 mins
- Add the garam masala and mix
- Can cook to the desired curry thickness. Add more salt if needed
- Ready to serve
