Creamy Chicken Korma
Main Course
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Cook Time
35 min
Servings
2
Difficulty
Easy
Prep Time
25 Min
Description
This creamy Chicken Korma is a delightful dish that's surprisingly easy to make with the Thermomix®. I've been making this recipe for years, and it's always a hit! The combination of aromatic spices, tender chicken, and a creamy buttermilk sauce creates a truly comforting and flavorful experience. It's perfect for a cozy weeknight dinner or a casual gathering with friends. The dish is mildly spicy, so feel free to adjust the amount of red pepper flakes to your liking. Serve it with rice or naan bread for a complete and satisfying meal.
Ingredients (15 ingredients)
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1 tbsp vegetable oil
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4 piece cinnamon sticks (2 inch)
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10 piece whole cloves
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10 piece cardamom seeds
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1 piece onion, thinly sliced
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2 clove garlic, minced
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2 piece skinless, boneless chicken breast halves, cubed (6 ounce)
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0.5 tsp salt
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0.5 tsp crushed red pepper flakes
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0.5 tsp ground coriander
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0.5 tsp ground cumin
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0.5 cup tomato sauce
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0.5 cup warm water
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0.5 cup buttermilk
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2 tbsp chopped fresh cilantro or parsley
Preparation (7 steps)
Prepare the spices
Add the cinnamon sticks, cloves, and cardamom seeds to the mixing bowl and chop for 5 Sec./Stufe 5.
Sauté the aromatics
Add the vegetable oil and thinly sliced onion to the mixing bowl and cook for 3 Min./120°C/Stufe 1.
Add garlic
Add the minced garlic to the mixing bowl and cook for 1 Min./120°C/Stufe 1.
Cook the chicken
Add the cubed chicken breast halves, salt, red pepper flakes, ground coriander, and ground cumin to the mixing bowl and cook for 5 Min./120°C/Stufe 1.
Simmer in tomato sauce
Add the tomato sauce and warm water to the mixing bowl and cook for 10 Min./100°C/Stufe 1.
Add buttermilk
Add the buttermilk to the mixing bowl and cook for 5 Min./90°C/Stufe 1.
Stir in cilantro
Add the chopped fresh cilantro or parsley to the mixing bowl and stir for 10 Sek./Stufe 1/Linkslauf.
Finished cooking? Great! 🎉
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Created by
Sophia Rodriguez
4
Rezepte
0
Kochbücher
Source
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Allergens
- Milk
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