There are various ways to cook Chicken Korma, it can be richer with cream / coconut or lighter without those addition. Make it even lighter by removing the skin and trim all fats from the chicken before cutting into 10-12 pieces..
Chicken Korma Without Coconut was a family favorite. We love to serve this dish over Dry Fruit Naan. or Ghee Rice / Corn Peas Pulao. Chicken Korma has a strong Persian influence. Traditionally chicken is braised and the sauce thickened using ground nuts.
In restaurant, it is often full of fat (cream, butter and creamed coconut). Instead I have created a creamy texture by using low fat evaporated milk and thickening the sauce using ground almonds.
This recipe is versatile, you can use most meat, fish or vegetables instead of chicken. Have added 2 cups of water but this is entirely up to you, this depends on how thick you want you gravy to be.
CHICKEN KORMA WITHOUT COCONUT
Yield : 4-5 servings
1 whole chicken cut, skinned and fat removed
1/2 cup evaporated milk
3 potatoes cut into wedges
2 big onions cut into thick slice
1 carrot cut into small pieces
2 tomatoes sliced
4 tbsp oil or ghee
cilantro for garnish
4 tablespoon korma paste
1 tsp ground white pepper
2 in cinnamon stick
salt to taste
1-2 tablespoon lime juice
5 cloves garlic
1 in ginger
4 green chili
3 tablespoon chopped cilantro
Heat oil , add the cinnamon,cloves, fry for few seconds, add in ground ingredients, fry until fragrant. Mix in salt and tomato, cook covered until tomato turns soft using medium heat.
Add the korma paste, white pepper, little water and cook until oil separates..
Add in chicken, carrot and potato to the spices, add 2 cups water, cover pot and let it boil.
Add evaporated milk and big onion , simmer until chicken is fully cooked.
Lastly add lemon juice and more salt if needed..