Almond Yogurt Chicken Korma
Author: 
Recipe type: Main, Entree
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This creamy chicken korma curry made with almond milk yogurt is naturally dairy-free, making it a great option for those who are lactose intolerant. Mildly spiced and fragrant, it goes great with rice and Indian breads.
You will need:
For the marinade,
  • Chicken - 2 lbs (skinless, bone-in pieces preferred)
  • Silk Plain Almond Dairy - Free Yogurt Alternative - 1 tub (5.3 oz)
  • Lemon juice - 1 tsp
  • Garam masala powder - 1 tsp
  • Salt - 1 tsp
For korma curry paste,
  • Oil - 2 tbsp
  • Red onion - 1, chopped
  • Ginger - 1 tbsp, grated
  • Garlic - 2 cloves, minced
  • Green chilies - 2-3 (as per taste, also see Notes)
  • Tomato - 1, chopped
  • Turmeric powder - ¼ tsp
  • Coriander powder - ½ tsp
  • Cumin powder - ½ tsp
  • Garam masala powder - 1 tsp
For the korma,
  • Oil - 1 tbsp
  • Cinnamon - 1" stick
  • Cloves - 2
  • Green cardamom - 2 pods
  • Dried bay leaves - 2
  • Korma curry paste - see above
  • Marinated chicken - see above
  • Silk Unsweetened AlmondMilk - 1 cup
  • Crushed black pepper - ½ tsp
  • Salt - to taste
  • Cilantro leaves - 2 tbsp, chopped
  • Lemon juice - 2 tsp
How to:
  1. In a large bowl, rub the chicken with rest of the marinade ingredients. Refrigerate for 3-4 hours if possible. Otherwise, let it rest in the fridge while you prep the other ingredients.
  2. To make the curry paste, heat 2 tbsp oil in a pan. Add onions, ginger, garlic and green chilies. Saute until onions are soft and just beginning to turn light golden in color.
  3. Add tomatoes and cook until very soft. Then add the spice powders and saute for a couple of minutes on low heat, taking care not to burn the spices.
  4. Remove pan from heat and cool down this mixture. Blend to a smooth paste, adding some of the almond milk if needed. Set aside.
  5. Return the pan to the stove and heat up the last tablespoon of oil. Add whole spices (cinnamon, cloves, cardamom and bay leaves) and fry them for a few seconds until fragrant.
  6. Now add the prepared korma curry paste and chicken along with the marinade liquid in the bowl.
  7. Stir together to coat the chicken well with the curry paste. Add the almond milk, pepper and salt and bring to a boil.
  8. Reduce heat, cover and cook until chicken is tender. Then open the lid and reduce gravy to desired thickness.
  9. Stir in cilantro and lemon juice before turning off the stove. Cover the korma and let it rest for some time before serving to further develop the flavors. Serve chicken korma with steamed rice or Indian breads like rotis, naan, etc.
Notes:
1. I used 2 small Serrano peppers in this recipe. You can also use Thai green chilies. We are not using any red chili powder in this recipe, so the heat comes only from the green chilies. So you can adjust the amount to suit your taste. You can start with one chili, blend and taste the curry paste, then use more if needed.
2. You can also use lamb instead of chicken.
3. For a completely vegetarian/vegan version, use a medley of vegetables instead of meat. Use 1 large diced potato and 2 cups of mixed vegetables (chopped carrots, green beans, cauliflower, green peas, etc). You can also stir in a handful of fresh spinach leaves for more color and a nutritional boost.
Recipe by At The Corner of Happy And Harried at https://www.happyandharried.com/2018/04/09/almond-yogurt-chicken-korma/