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.