Ingredients
- Chicken Thighs, boneless and skinless: 1.5 lbs, cut into 1-inch pieces
- Onion: 1 large, finely chopped
- Garlic: 2 cloves, minced
- Ginger: 1 inch piece, grated
- Korma Curry Paste: 4 tablespoons
- Greek Yogurt: 1 cup
- Chicken Broth: 1/2 cup
- Heavy Cream: 1/4 cup
- Vegetable Oil: 2 tablespoons
Instructions
- Step 1: Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and golden brown, about 5-7 minutes.
- Step 2: Add the minced garlic and grated ginger to the pot and cook for another minute until fragrant. Stir in the korma curry paste and cook for 2 minutes, stirring constantly, until fragrant.
- Step 3: Add the chicken pieces to the pot and cook until browned on all sides.
- Step 4: Stir in the Greek yogurt and chicken broth. Bring to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until the chicken is cooked through and tender.
- Step 5: Stir in the heavy cream and simmer for another 5 minutes. Season with salt to taste. Serve hot with flatbread or rice.
Notes
- Store leftover korma in an airtight container in the refrigerator for up to 3 days.
- For best results, gently reheat the korma over low heat on the stovetop, adding a splash of broth or water if needed to prevent it from drying out.
- Garnish with fresh cilantro and a squeeze of lemon juice for a vibrant finish.
- To intensify the korma flavor, briefly marinate the chicken in 2 tablespoons of the curry paste and half of the yogurt for at least 30 minutes before cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American