Pollo Korma —Chicken Korma— 
Chicken Korma
Traditional recipe for chicken with a yogurt-based sauce, ripe tomatoes, and spices. Delicious and very juicy; a dish with endless variations, which each region and family in India has adapted over the centuries... and very possibly, it is the most ordered dish in any Indian restaurant. Korma originated around the 16th century when the Mughal Empire ruled the Indian subcontinent. In the North of the country, they usually prepare a white and mildly spicy korma, while in the South, they prefer a very spicy and red korma. In this case, this is the most popular version in the West: a chicken korma with the yellow of turmeric and saffron and a spice level of your choice.
Chicken Korma
Traditional recipe for chicken with a yogurt-based sauce, ripe tomatoes, and spices. Delicious and very juicy; a dish with endless variations, which each region and family in India has adapted over the centuries... and very possibly, it is the most ordered dish in any Indian restaurant. Korma originated around the 16th century when the Mughal Empire ruled the Indian subcontinent. In the North of the country, they usually prepare a white and mildly spicy korma, while in the South, they prefer a very spicy and red korma. In this case, this is the most popular version in the West: a chicken korma with the yellow of turmeric and saffron and a spice level of your choice.
Cooking Instructions
- 1
Cook the rice with the cloves and cinnamon, a bit of salt, and a splash of oil. Once done, drain and set aside.
- 2
Infuse the saffron threads.
- 3
Chop the onions, press the garlic, and grate the ginger. Cut the cayenne peppers and add the cardamom, pepper, and cinnamon; with a bit of oil and salt, sauté them.
- 4
Dice the tomatoes and cut the chicken into bite-sized pieces.
- 5
Beat the yogurt with the turmeric and saffron. Set aside.
- 6
In a wok, add the chicken pieces and remove the cinnamon stick. Once sealed, add the tomatoes.
- 7
Pour in the yogurt mixture and cook on low heat for at least half an hour.
- 8
Serve with the basmati rice and some sliced almonds on top... Enjoy!
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