Chicken Korma

I was given this recipe by a really good friend of mine.  I love getting handwritten  recipes from people.  It feels so authentic and personal to me.  These are recipes that people share with their loved ones.  And then they took the time to sit down and write it.  I adore handwriting.  Mine is not the best, but if I write very slowly I can produce something I am proud to share.  Also, since people so rarely give handwritten recipes anymore, it feel extra special to me!

I was given this recipe in my birthday present and have wanted to make it for a while, but was a little nervous.  I have never made Indian food and it had a lot of ingredients.  But!  I am happy to report it was not that difficult at all.  I was also sure I had burned it when I was cooking the onions, however that is not the case.  It tasted amazing!  Now I am going to plan a bunch of different Indian dishes to make.  You just wait! 🙂

Chicken Korma

This recipe was given to me by my very good friend Lisa.  She found it at Quick and Easy Indian Cooking.


  • 1 1/2 inch piece of fresh ginger, peeled and chopped
  • 5-6 cloves garlic, peeled and chopped
  • 3 tablespoons and 1 cup water, divided
  • 6 tablespoons vegetable oil
  • 3 bay leaves
  • 2 inch stick cinnamon
  • 8 cardamom pods
  • 4 whole cloves
  • 1/4 cumin seeds
  • 1 small onion, peeled and finely chopped
  • 1 tablespoon coriander
  • 1 tablespoon cumin
  • 3 canned plum tomatoes, chopped
  • 3 pounds chicken pieces
  • 1/4-1 teaspoon cayenne pepper- I like mine spicy so I used 1 tsp
  • 3/4 teaspoon salt
  • 3 tablespoons heavy whipping cream


1. Put the ginger, garlic and 3 tbsp water in the container of an electric blender, blend until you have a smooth paste.

2. Put the oil in a wide frying pan or saute pan and set over high heat.  When the oil is very hot, put the bay leaves, cinnamon, cardamom pods, cloves, and cumin seeds.  Stir once or twice and put in the onion.  Stir and fry for about 3 minutes or until onion browns.  Put in paste from blender, ground coriander, ground cumin and fry for a minute or so.  Put in tomatoes and fry for another minute.  Put in chicken , cayenne pepper, salt and 1 cup water.  Bring to a boil.  Cover and turn heat to medium and cook for 15 minutes, turning chicken over now and then.  Remove cover and add cream.  Cook on high for 28 minutes or until thick.

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