Chicken Korma

Is cooking meant solely to feed the body or it’s a gift to humanity to enjoy art in its purest form? Let’s make chicken korma and find it out!

As I most recently have some time, I was searching on the web a few days ago. In need of fresh, exciting tips, inspiring meals that I have never tasted before, to delight my family with. Hunting for quite some time unfortunately could not come across lots of interesting things. Just before I wanted to give up on it, I came upon this fabulous and simple treat by chance. The dessert looked so tempting

on its photo, it called for fast actions.

It had been not difficult to imagine how it is created, how it tastes and just how much my hubby is going to love it. Actually, it is quite easy to impress the man when it comes to cakes. Anyways, I visited the site: Suncakemom and used the step-by-step instuctions that were combined with nice photographs of the process. It really makes life much simpler. I can suppose it’s a bit of a effort to take pics down the middle of cooking in the kitchen as you most often have sticky hands so that i genuinely appreciate the time and effort she devote to make this blogpost and recipe easily implemented.

Having said that I’m inspired presenting my very own recipes in the same way. Appreciate your the concept.

I had been tweaking the original recipe create it for the taste of my family. I have to tell you it turned out a great success. They prized the taste, the consistency and enjoyed getting a treat like this during a lively workweek. They basically requested more, more and more. So the next time I’m not going to commit the same mistake. I am likely to twin the quantity .

Thanks for SunCakeMom who made the Chicken Korma a reaility

Garam Masala

In a grinder or mortar grind all the ingredients together. Some will be content simply taking a garam masala mixture from a shop’s shelf but the purist surely will not.


Place all the marinade ingredients, except the chicken into a food processor.

Give them a good whirl.

Mix the marinade with the meat and put it into the fridge for 30 minutes to a day. There is no rule for the type of meat we can use nor the shape but it’s advisable to cut them to fairly equal shapes so they cook evenly. In this recipe we used boneless chicken legs cut into 1″ / 2.5cm logs.

Some like to add the almond flour now instead of adding it into the sauce so it got fried with along the meat, developing additional flavors.


Heat oil in a pan and saute the diced onions on high heat until a glassy / translucent look for about 3 – 5 minutes.

Mix in the almond flour, cardamon, black pepper, bay leaf, cinnamon, coriander and garam masala and saute it for a minute.

Add yogurt then bring it to boil.

Transfer the whole content of the pan into a food processor an process the sauce until smooth.


Pour some oil into the saucepan and sear both side of the meat on medium to high heat until each side is golden brown for about 3 – 5 minutes.

Most likely we need to do it in batches, depending on the amount of meat we are preparing. If we have done it nicely then the meat haven’t burned down so we can simply pour back the sauce in and heat together the whole chicken korma then serve it.