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 lately have a little time, I was browsing on the web a few days ago. Looking to find new, intriguing thoughts, inspiring dishes that We have never tested before, to surprise my loved ones with. Searching for quite some time unfortunately couldn’t discover lots of interesting stuff. Just before I thought to give up on it, I came across this yummy and simple treat simply by chance on Suncakemom. It seemed so tempting

on its photo, it required fast action.

It had been not difficult to imagine just how it’s made, how it tastes and how much my hubby will probably enjoy it. Mind you, it is very easy to delight him when it comes to cakes. Yes, I’m a blessed one. Or maybe he is.Anyhow, I visited the blog and followed the simple instuctions that had been accompanied by wonderful photos of the method. It really makes life quite easy. I can imagine that it’s a slight inconvenience to take photos down the middle of cooking in the kitchen as you may will often have gross hands so I sincerely appreciate the time and effort she placed in to make this post .

Having said that I am encouraged presenting my own, personal formulas similarly. Many thanks the idea.

I had been tweaking the original mixture create it for the taste of my family. I have to say it turned out a terrific outcome. They enjoyed the flavour, the thickness and loved getting a treat such as this in the middle of a lively workweek. They quite simply demanded even more, a lot more. Hence the next occasion I’m not going to make the same mistake. I’m likely to multiply the volume to make them happy.

You can find more Chicken Korma at SunCakeMom

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.

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