Homemade Chicken Korma Recipe | Samsung Food App
This dish is savory, creamy, and deeply satisfying. Best of all, it’s quick to put together. I love making this recipe in large quantities and portioning it into individual servings before...
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Cooking tools:
- Food processor
- Wok
- Ice cube tray
- Saucepan
- Skillet
- Slotted spoon
- Baking sheet
- Paper towel
- Paring knife
- Chef's knife
- Cutting board
- Measuring spoon
- Spoon
- Stove
- Freezer
- Airtight container
Ingredients
- 1 ½ lb chicken breast, thinly sliced to bite sizes
- 1 large shallot, minced
- 1 lb pumpkin or butternut squash, cut into bite-size chunks
- About 5 1/2 Tbsp korma-paste (see below)
- 1 can (14.oz) full-fat coconut milk
- 1 Tbsp mint leaves, finely chopped (optional)
- Coconut oil
- Sea salt to taste
- 4 Garlic cloves (start of korma paste)
- 2 large shallots
- 2 thumb size fresh ginger
- 1 small bunch fresh cilantro + extra for garnishing
- 4 tsp cumin powder
- 2 tsp coriander powder
- 2 tsp garam masala powder
- 1 1/2 tsp sea salt
- 1/4 tsp cayenne pepper powder
- 2 Tbsp tomato paste (no sugar added)
- 1 Tbsp extra virgin olive oil
- 1 large shallot, slice to thin strips
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