Indian Creamy Chicken Curry (Koma Curry Chicken)
This delicious Indian dish is high enough to show off in front of your friends, and gentle enough to suit anyone’s taste without ruining your taste buds. Don’t be intimidated by complicated steps. Believe me, it’s simple, everyone who knows how to light a fire on the stove can make this dish. There are some ingredients in this recipe that are very specialized, and you can completely replace them with the usual ingredients you have on hand. However, for crocuses, I highly recommend that you take out your wallet and buy some, because even the best substitute known to man, turmeric powder, is completely different from real saffron.
How to make creamy chicken curry
Step 1
Slice the chicken breast
Step 2
Add the Greek yogurt and whisk well. Seal with film and put in the refrigerator and marinate for at least 3 hours, overnight at most.
Step 3
Soak the almonds with coconut (or coconut) in milk for at least 3 hours (until the chicken is marinated)
Step 4
Add the whipped cream to a small milk pot and add the crocuses and rose water (I used rose vinegar). Turn on the minimum heat, heat until the cream is warm, turn off the heat, cover and set aside.
Step 5
Peel and slice the ginger and garlic, and shred the onion.
Step 6
Peel the cardamom.
Step 7
Prepare a heavy-bottomed pot and turn on medium heat. Add oil, spices, ginger and garlic and stir-fry until fragrant.
Step 8
Add the chicken, fry until the surface is slightly charred on both sides, and serve with the cinnamon.
Step 9
Add the onion and stir-fry over medium-low heat until the onion is tender.
Step 10
Put the soaked almonds, coconut, milk, and fried green onions, ginger and garlic into a food processor and beat until smooth.
Step 11
Pour the beaten sauce back into the pan and add the chicken, cinnamon, yogurt, raisins, and saffron whipped cream. Turn on medium-low heat, keep to a simmer, and simmer for about 15 minutes. Turn off the heat, mix in nutmeg powder and serve on a plate. Enjoy with rice. It tastes better if left overnight!
Cooking tips for creamy chicken curry
· Other types of nuts can be used instead of almonds, such as cashews or walnuts. Soaking beforehand is made easier when broken later. · Greek yogurt is yogurt without whey, very thick, and can be bought in imported supermarkets. If you can’t buy it, replace it with regular sugar-free yogurt~ The thicker the better. · Roses add a fresh floral aroma to the dish, which is also a very common ingredient in Indian cuisine. You can also add dried rose tea to the cream in step #3 and heat it together to achieve the same effect. · When frying onions, the fire should be as small as possible, because onions are high in sugar and easy to burn when the fire is large. If the pan sticks or is unevenly cooked, you can add a spoonful of water from time to time. · Curry delicacies, of course, marinated dishes, stews, and braised dishes, will be more flavorful after being left overnight. Nutritional information Based on calculations: chicken breast, no extra salt Calories 617 kcal Fat 37 g Saturated fatty acids 21 g Trans fatty acids 0.3 g Cholesterol 141 mg Sodium 418 mg Carbohydrates 25 g Dietary fiber 4 g Sugar 17 g 46 grams
of protein