Easy Creamy Singapore / Malaysian Style Chicken Korma
Chicken Korma?
According to Wikipedia, korma is also spelled as kormaa, qorma, khorma, kurma or qovurma. It is a curry dish originates from South Asia consisting of meat or vegetables braised with yogurt or cream, water or stock, and spices to produce a creamy sauce.
I must admit that I'm neither a queen of spices nor a curry expert. All I want is to cook an easy and mild creamy delicious curry that I can feed my family with least amount of time spent and this is why I have formulated this super easy Singapore / Malaysian Style chicken korma recipe!
Easy chicken korma?
Unlike most korma recipes, my recipe doesn't require a NO long list of spices and has the least amount of preparation.
This curry is somehow cooked with Singapore / Malaysian style because I have learned from the book, the new Mrs Lee's Cookbook, Volume 2 by Mrs Chin Koon Lee to use evaporated milk to marinate the chicken. And I'm SO loving this idea because the evaporated-milk-marinated chicken tastes like satay!!!
Chicken curry that tastes like satay chicken??? I know it sounds really bizarre but both my husband and I can really taste the satay aspect of these chicken and it is actually very very very delicious!
"... but these chicken are a little too spicy for me!" said my son.
Ops! I must admit that I have added a little too much chilli powder in this curry, otherwise this curry will be too weak for our Asian-acclimatized taste buds. Nevertheless, I think that this amount of spices can be adjusted accordingly to individual liking. As for my son, I can always add the chili powder later after removing a portion of less spicy curry for him if I'm cooking this curry again. Hmmm...
3 tbsp garam masala powder
2 tbsp curry powder, plus more to taste
1/2 tsp chilli powder, optional or more if you want the dish to be more spicy
180ml (3/4 cup) evaporated milk, ok to use the reduced fat one
Rest of the ingredients:
1 kg skinless boneless chicken thighs, cut into 3-4 cm chunks
2 tbsp cooking oil, plus more if required
2 tsp garlic mince
1 large onion, peeled and cut into 3-4 cm chunks
250ml (1 cup) coconut milk - can be fat reduced with 13% fat but the gravy will be less thick
300g thick Greek yogurt, preferably with 10% fat or more if you like the gravy to be thick and extra creamy
1 tsp salt or more to taste
2 tbsp brown sugar or more to taste
To serve:
cashew nuts, roasted at 180ºC for 10 mins
fresh coriander, to garnish
steamed white rice
Combine all marinade ingredients and chicken into a large zip lock bag. Toss and mix well until the chicken are well coated with the marinade. Seal the bag and marinate for 30 mins at room temperature.
To cook:
Heat 1/2 tbsp oil* in a large cooking pot or wok with medium high heat* until the pot or wok is hot enough.
Cook garlic for 1-2 mins until golden brown and fragrant. Remove and place garlic into a plate. Set aside.
Add 1/2 tbsp oil* into the same heated pot or wok and cook onions with medium high heat* for 2-3 mins until golden and semi-soft. Remove and place onions into a plate together with the garlic. Set aside.
Add 1 tbsp oil* into the same heated pot or wok and cook chicken with medium heat*for 2-3 mins in 2-4 batches until golden at the edges and surfaces and the chicken doesn't have to be fully cooked. Transfer the seared chicken into a plate together with the garlic and onion. Set aside.
*IMPORTANT: You must add oil to cook at these steps and the heat can't be too high as the garlic, onion and chicken will burn easily.
Return all garlic, onion and chicken back into the same pot and wok. Reduce heat to medium.
Add 1/2 cup (125 ml) coconut milk and stir constantly until mixture starts to boil and do not boil mixture for too long or the coconut milk will split. Reduce heat to simmer. Cover the pot and cook for about 20 mins until the chicken is tender and thoroughly cooked. Remove from heat immediately. Stir in the remaining coconut and yogurt and season with salt and sugar
Serve immediately with cashew nuts, coriander and steamed rice while the curry is warm.
Store any leftover in a fridge for up to 2 days. To reheat, make sure that the mixture is stirred constantly while cooking until it is warm enough to serve. Do not boil mixture.
Happy Cooking
Please support me and like me at Facebook...
According to Wikipedia, korma is also spelled as kormaa, qorma, khorma, kurma or qovurma. It is a curry dish originates from South Asia consisting of meat or vegetables braised with yogurt or cream, water or stock, and spices to produce a creamy sauce.
I must admit that I'm neither a queen of spices nor a curry expert. All I want is to cook an easy and mild creamy delicious curry that I can feed my family with least amount of time spent and this is why I have formulated this super easy Singapore / Malaysian Style chicken korma recipe!
 |
| Easy Tasty Creamy Singapore / Malaysian Style Chicken Korma |
Easy chicken korma?
Unlike most korma recipes, my recipe doesn't require a NO long list of spices and has the least amount of preparation.
This curry is somehow cooked with Singapore / Malaysian style because I have learned from the book, the new Mrs Lee's Cookbook, Volume 2 by Mrs Chin Koon Lee to use evaporated milk to marinate the chicken. And I'm SO loving this idea because the evaporated-milk-marinated chicken tastes like satay!!!
Chicken curry that tastes like satay chicken??? I know it sounds really bizarre but both my husband and I can really taste the satay aspect of these chicken and it is actually very very very delicious!
"... but these chicken are a little too spicy for me!" said my son.
Ops! I must admit that I have added a little too much chilli powder in this curry, otherwise this curry will be too weak for our Asian-acclimatized taste buds. Nevertheless, I think that this amount of spices can be adjusted accordingly to individual liking. As for my son, I can always add the chili powder later after removing a portion of less spicy curry for him if I'm cooking this curry again. Hmmm...
 |
| NO long list of spices! This chicken korma is easy fuss free to cook and yet so delicious! |
 |
| Every bite of this tender chicken is so flavoursome like chicken satay! |
It's easy!!! Watch my video to see how I cooked my chicken korma and I hope that you and your family will like this recipe as much as we do.
Here's the recipe.
Serve 8
For the marinade:
For the marinade:
3 tbsp finely grated ginger
2 tbsp curry powder, plus more to taste
1/2 tsp chilli powder, optional or more if you want the dish to be more spicy
180ml (3/4 cup) evaporated milk, ok to use the reduced fat one
Rest of the ingredients:
1 kg skinless boneless chicken thighs, cut into 3-4 cm chunks
2 tbsp cooking oil, plus more if required
2 tsp garlic mince
1 large onion, peeled and cut into 3-4 cm chunks
250ml (1 cup) coconut milk - can be fat reduced with 13% fat but the gravy will be less thick
300g thick Greek yogurt, preferably with 10% fat or more if you like the gravy to be thick and extra creamy
1 tsp salt or more to taste
2 tbsp brown sugar or more to taste
To serve:
cashew nuts, roasted at 180ºC for 10 mins
fresh coriander, to garnish
steamed white rice
Combine all marinade ingredients and chicken into a large zip lock bag. Toss and mix well until the chicken are well coated with the marinade. Seal the bag and marinate for 30 mins at room temperature.
To cook:
Heat 1/2 tbsp oil* in a large cooking pot or wok with medium high heat* until the pot or wok is hot enough.
Cook garlic for 1-2 mins until golden brown and fragrant. Remove and place garlic into a plate. Set aside.
Add 1/2 tbsp oil* into the same heated pot or wok and cook onions with medium high heat* for 2-3 mins until golden and semi-soft. Remove and place onions into a plate together with the garlic. Set aside.
Add 1 tbsp oil* into the same heated pot or wok and cook chicken with medium heat*for 2-3 mins in 2-4 batches until golden at the edges and surfaces and the chicken doesn't have to be fully cooked. Transfer the seared chicken into a plate together with the garlic and onion. Set aside.
*IMPORTANT: You must add oil to cook at these steps and the heat can't be too high as the garlic, onion and chicken will burn easily.
Return all garlic, onion and chicken back into the same pot and wok. Reduce heat to medium.
Add 1/2 cup (125 ml) coconut milk and stir constantly until mixture starts to boil and do not boil mixture for too long or the coconut milk will split. Reduce heat to simmer. Cover the pot and cook for about 20 mins until the chicken is tender and thoroughly cooked. Remove from heat immediately. Stir in the remaining coconut and yogurt and season with salt and sugar
Serve immediately with cashew nuts, coriander and steamed rice while the curry is warm.
Store any leftover in a fridge for up to 2 days. To reheat, make sure that the mixture is stirred constantly while cooking until it is warm enough to serve. Do not boil mixture.
Happy Cooking
Please support me and like me at Facebook...
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