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30 minutes
4 peopleAbout this dish
A mild, creamy chicken curry in the style of a kurma, cooked with yogurt, onions, garlic, turmeric and coconut milk. Kurma (or korma) comes from a word for braising, and the dish belongs to the court cooking of the Mughal era in South Asia, traditionally made with yogurt or cream and often nuts. This version uses a curry spice mix and coconut milk, so it is a weeknight version, simpler than the traditional spice list. Serve it with rice or naan.
Ingredients
Preparation
Marinate the chicken in the yogurt, curry powder, and turmeric for at least 15 minutes.
Finely chop the onion and garlic.
Heat the oil in a pan and sauté the onion and garlic until softened.
Add the marinated chicken and cook for 5 minutes, stirring, until sealed.
Pour in the coconut milk, season with salt and pepper, and simmer for 20 minutes until the chicken is cooked through and the sauce has thickened.
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