Chicken Korma

Ingredients

For the curry:

• 900g chicken pieces (bone-in, cut into medium chunks)
• ½ large onion, sliced thinly (red/purple onion preferred)
• 1 large tomato, finely diced
• 1 tablespoon ginger-garlic paste
• ½ tsp turmeric powder
• ½ tsp red chili powder (adjust to taste)
• 2 tsp salt (or to taste)
• 1 large potato, cubed into chunky pieces (or 4–5 baby potatoes, halved)
• 4–5 green chilies, slit lengthwise
• 1 tablespoon fresh coriander leaves, chopped (for garnish)
• Juice of ½ lemon
• 2 tablespoon avocado oil (or cooking oil of choice)
• 1 tablespoon fennel seeds (divided into two portions)
• 3 green cardamoms
• 3 cloves
• 1 small cinnamon stick

For the coconut paste:

• 3 tablespoon grated fresh coconut (or desiccated coconut)
• 1 tsp white poppy seeds
• ½ tablespoon fennel seeds
• 3–4 of the fried green chilies from above

Instructions

1. Heat your cooking pot or Instant Pot on sauté mode.
2. Add oil and lightly fry the slit green chilies for 1–2 minutes until fragrant. Remove and set aside for the paste.
3. In the same pot, add cloves, cinnamon, cardamom, and half the fennel seeds. Stir for a few seconds until aromatic.
4. Add the sliced onions and sauté until soft and translucent.
5. Stir in the ginger-garlic paste and cook for 1 minute.
6. Add diced tomatoes and cook until they break down into a pulpy texture.
7. Mix in turmeric powder, red chili powder, and salt. Cook for 30 seconds.
8. Add chicken pieces and potato chunks, stirring well to coat with the spices.
9. In a blender, grind the fried green chilies, grated coconut, poppy seeds, and remaining fennel seeds with a little water to a smooth paste.
10. Add this paste to the pot along with 2 cups of water, mixing thoroughly.
11. If using an Instant Pot, set to Manual/Pressure Cook for 10 minutes. If using a stovetop, cover and simmer for 20–25 minutes until chicken is cooked and potatoes are tender.
12. Once done, release pressure naturally (if using Instant Pot).
13. Stir in chopped coriander and squeeze fresh lemon juice before serving.
    
    

Chicken Korma is a true celebration of flavor — from the gentle heat of chilies to the creamy richness of coconut. Frying the green chilies before blending softens their sharpness, while extra chili powder can turn up the heat for spice lovers. If using only boneless chicken breast, swap the water for chicken broth to enhance depth of flavor. Serve hot with steamed basmati rice, naan, or parathas for an unforgettable meal.