Indian Chicken Korma Ingredients

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Indulge in the creamy and aromatic flavors of Indian cuisine with our Chicken Korma Ingredients Bundle. This bundle includes all the essential ingredients to create a rich and flavorful Chicken Korma at home. Featuring premium spices like coriander, cumin, and garam masala, along with creamy coconut milk, cashews, and fresh herbs, this set ensures an authentic and delightful culinary experience. Perfect for home cooks and food enthusiasts who love traditional Indian dishes.

Grouped product items
Product Name	Qty
GREEN DRAGON - Plain Flour 1.5kg €2.55	Out of stock
East End Ground Black Pepper (Fine) 300g €6.55
EAST END Ground Coriander 1kg €6.55
EAST END Ground Cumin 1kg €14.95
East End Whole Cloves 800g €27.85
East End Chilli Powder Extra Hot 400g €6.15
FORTUNE Garlic Flakes 1kg €7.75
GREENFIELDS Coriander Leaves 35g €2.35	Out of stock
HEERA- Turmeric Powder 1kg €5.35
EAST END - Bay Leaves 40g €1.85

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Ingredients

Chicken Breast, Sliced into Small Bite-Sized Pieces – 600g
Low-Fat Natural Yoghurt – 25g
Black Pepper – Powdered
Sunflower Oil – 1 tbsp
Onions, Chopped – 400g
Garlic Cloves, Peeled and Sliced – 4
Grated Ginger – 20g
Cardamom Pods with Crushed Seeds – 12
Ground Cumin – 1 tbsp
Ground Coriander – 1 tbsp
Ground Turmeric – ½ tsp
Hot Chilli Powder – ¼ tsp
Indian Bay Leaf – 1
Cloves, With Stalks Removed – 4
Plain Flour – 1 tbsp
Caster Sugar – 2 tsp
Sea Salt – ½ tsp (Keep a little more for seasoning)
Double Cream – 3 tbsp
Saffron – A Pinch
Cold Water – 300 ml
Fresh Coriander, Roughly Chopped – To Garnish

Method

Step 1: Put the chicken slices in a non-metallic bowl, add the black pepper powder for seasoning, add yoghurt, and refrigerate for 2-6 hours (minimum half an hour).
Step 2: In a non-stick saucepan, heat sunflower oil, add onions, garlic and ginger, and cook for 15 minutes covered and stirring occasionally, until the onions are soft. Now add crushed cardamom seeds, cumin, coriander, turmeric, hot chilli powder, Indian bay leaf, cloves and cook for five minutes whilst continuously stirring.
Step 3: Add the flour, saffron, sugar and half teaspoon of salt to the mix, and stir continuously while you pour the cold water in slowly. Heat on a simmer and close the pan with a lid, and cook for 10 minutes. Don’t forget to stir once in a while.
Step 4: Turn the heat off and remove the bay leaf from the mixture. Use a stick blender to mix the onion contents into smooth and saucy consistency. Let it cool.
Step 5: Drain the seasoned chicken, in such a way that the meat has a light coating of yoghurt.
Step 6: Add the sauce into a non-stick frying pan, heat it up and bring to a simmer. Add the meat and cook while stirring occasionally until it becomes tender (around 10 minutes). Garnish with coriander and serve.

More Information
SKU	indian-chicken-korma-ingredients
Product Overview	Ingredients Chicken Breast, Sliced into Small Bite-Sized Pieces – 600g Low-Fat Natural Yoghurt – 25g Black Pepper – Powdered Sunflower Oil – 1 tbsp Onions, Chopped – 400g Garlic Cloves, Peeled and Sliced – 4 Grated Ginger – 20g Cardamom Pods with Crushed Seeds – 12 Ground Cumin – 1 tbsp Ground Coriander – 1 tbsp Ground Turmeric – ½ tsp Hot Chilli Powder – ¼ tsp Indian Bay Leaf – 1 Cloves, With Stalks Removed – 4 Plain Flour – 1 tbsp Caster Sugar – 2 tsp Sea Salt – ½ tsp (Keep a little more for seasoning) Double Cream – 3 tbsp Saffron – A Pinch Cold Water – 300 ml Fresh Coriander, Roughly Chopped – To Garnish Method Step 1: Put the chicken slices in a non-metallic bowl, add the black pepper powder for seasoning, add yoghurt, and refrigerate for 2-6 hours (minimum half an hour). Step 2: In a non-stick saucepan, heat sunflower oil, add onions, garlic and ginger, and cook for 15 minutes covered and stirring occasionally, until the onions are soft. Now add crushed cardamom seeds, cumin, coriander, turmeric, hot chilli powder, Indian bay leaf, cloves and cook for five minutes whilst continuously stirring. Step 3: Add the flour, saffron, sugar and half teaspoon of salt to the mix, and stir continuously while you pour the cold water in slowly. Heat on a simmer and close the pan with a lid, and cook for 10 minutes. Don’t forget to stir once in a while. Step 4: Turn the heat off and remove the bay leaf from the mixture. Use a stick blender to mix the onion contents into smooth and saucy consistency. Let it cool. Step 5: Drain the seasoned chicken, in such a way that the meat has a light coating of yoghurt. Step 6: Add the sauce into a non-stick frying pan, heat it up and bring to a simmer. Add the meat and cook while stirring occasionally until it becomes tender (around 10 minutes). Garnish with coriander and serve.