This Delicious Chicken Korma recipe is not a joke, in our house. We can always count on the fact that the left overs will never go to waste, no matter what. And we do always have left overs when we make this dish. For as often as we have made it, you would think we should have learned by now, how to cook smaller batches of this recipe.
No…that never happens. It’s like with any other favorite one pot meal of ours. Our enthusiasm quickly gets out of hand and before you know it, we have enough for guests when there only two of us eating it!
That’s perfectly okay by me, though. While I do get bored with the same thing every night, this dish is one that I can enjoy until it is gone. It is by far, one of my favorites of all time. Yum!
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Variations
While we typically make this recipe using chicken thighs or breasts, we have made it using country pork ribs before. It is always out of this world! We haven’t tried any other variations as of yet, but I imagine any type of meat would be just as delicious!
Regardless of which meat you decide to go with, the instructions remain pretty much the same. They are super easy to follow. The prep takes no time at all and with just a little patience, your mouth will explode with happiness! The meat comes out, fall apart tender and the vegetables turn this one pot dish into a hearty, satisfying meal any day of the week.
- Side handles and fitted lid.
- Oven safe up to 500 degrees F.
- Even heat distribution and retention.
- 4.3 Quart.
Just a few quick things to note…
Note #1. We decided to coat the chicken lightly with cornstarch this time around. If you prefer to skip that step OR you are using any other type of meat, simply skip steps 1-3 of the directions.
Instead of using cornstarch, evenly cover the meat with only salt and pepper.
Then begin with Step #4.
Note #2. White or yellow rice is usually what we will serve along side this curry. However, It will also pair up beautifully with Naan, other types of rice, or even couscous (or other pasta).
Note #3. Major Grey’s Chutney is a must have if you wish to enjoy this curry the way it is meant to be enjoyed 🙂
Admittedly, Mango Chutney has to be around our home at all times. I am completely addicted to it and use it on fish, pork, shrimp and a variety of other things. It just adds that extra little something to take any dish to a whole new level. Love it!
Note #4. We cooked this recipe in one pot on the stove top. This method really doesn’t require any maintenance. However, if you are in a crunch for time and want to skip a few steps, you can also use a slow cooker crockpot to make this meal.
Scroll to the bottom of the stove top directions, to see the slow cooker recipe.
Kitchen Tools You Will Need:
- 4 Qt. Dutch Oven (or larger)
- Tongs
- Large Serving Spoon
- Cutting Board
- Sharp Knife
- Measuring Spoons
- Measuring Cup
- Small Mixing Bowl
Ingredients:
- 1 Cup Water
- 4 Tbsp. Olive Oil
- 3 Tbsp. Cornstarch
- 4 Boneless Chicken Thighs (or breasts)
- 1 Cup Baby Carrots
- 1 Cup Rough Chopped Celery (about 2 stalks)
- 1 Large Plum Tomato
- 2 Yellow Squash
- 1 Yellow Onion
- 3 Baby Potatoes
- 1/2 Head Of Cauliflower
- 15 oz. Jar Patak’s Korma Curry Simmer Sauce
- 12.5 oz Sharwood’s Major Grey Mango Chutney or Crosse & Blackwell Chutney, Major Grey’s
- Stonewall Kitchen Mango Chutney, 8.5 oz.
- A must for the well-stocked pantry; Convenient and flavorful.
- Sweet mango and delicious complementary spices.
- Try it as a topping or add it to grilled fish or meat.
Prep Time: 15 min (Once chicken has marinated)
Cook Time: 1 Hr. 40 Min
Rest Time: 15 Min
Total Time: 1 Hr. 55 Min
Step By Step Instructions:
***Add 2 Tbsp. olive oil to a freezer size ziplock storage bag. Rinse chicken thighs (or breasts) and add to the bag. Store in refrigerator to marinate overnight.
1. Once chicken is marinated and you are ready to begin cooking the dish, roughly chop all of the vegetables and pototoes. Set aside.
2. Add 3 Tbsp. cornstarch to a small mixing bowl. Remove chicken from marinade and add to the mixing bowl.
3. Gently turn the chicken over in the bowl until all pieces of the chicken are lightly coated with the cornstarch.
4. Preheat a 4 Qt. Dutch Oven on your stove top, at a medium high heat for about 5 minutes.
5. Add 2 Tbsp. olive oil to the pot. Add the chicken thighs to the pot.
6. Sear both sides of each piece of chicken, until lightly browned.
7. Remove chicken from pot and set aside. Do NOT clean the pot. (It is important to keep all of the natural chicken flavors in the pot. Yum!)
8. Add the onions to the pot and cook on low-medium heat, occasionally stirring until the onions become translucent (about 2-3 minutes).
9. Add the celery to the pot and continue cooking, another 2 minutes, stirring once throughout.
10. Add the carrots to the pot and cook another 2-3 minutes, stirring occasionally.
11. Add the potatoes. Stir.
12. Add the cauliflower, tomatoes, and chicken to the pot.
13. Add the entire jar of Korma to the pot, along with the 1 cup water.
14. Cover the pot and cook on low-medium heat for one hour.
****Do not stir the ingredients during this time. Simply give your pot a gentle shake from time to time. The mixture should simmer at a low bubbling heat. If you see it start to boil, of course give a stir to make sure it doesn’t stick to the bottom of your pot.
15. After about an hour, turn the heat down to a low simmer and continue cooking for about 40 minutes longer.
16. After 40 minutes, uncover the pot, turn off the heat, and let it rest for about 10-15 minutes.
Finally…Serve with rice or pasta. Add a tbsp or 2 of that ridiculously good chutney and Enjoy!
Recipe (If using a Slow Cooker)
- Comes with a temperature probe.
- Clip-tight locking gasket lid.
- Large capacity for 6 pound chicken or 4 pound roast.
- Automatic switch to warm when food reaches time/temperature.
- Stainless Steel.
Tools You Will Need:
- 4-6 Qt. Slow Cooker
- Large Serving Spoon
- Cutting Board
- Sharp Knife
- Measuring Spoon
- Measuring Cup
Ingredients:
- Salt & Pepper
- 1 Cup Water
- 2 Tbsp. Olive Oil
- 4 Boneless Chicken Thighs (or breasts)
- 1 Cup Baby Carrots
- 1 Cup Rough Chopped Celery (about 2 stalks)
- 1 Large Plum Tomato
- 2 Yellow Squash
- 1 Yellow Onion
- 3 Baby Potatoes
- 1/2 Head Of Cauliflower
- 15 oz. Jar Patak’s Korma Curry Simmer Sauce
- 12.5 oz Sharwood’s Major Grey Mango Chutney or Crosse & Blackwell Chutney, Major Grey’s
Prep Time: 10 -15 min
Cook Time: 4 – 5 hours
Total Time: 4.5 – 5 hours
Step By Step Instructions:
1. Roughly chop all vegetables and potatoes. Layer the inside of your slower cooker in a similar fashion as to how you would if using the stovetop method. (i.e. onions first, celery, carrots, potatoes, cauliflower, and tomatoes)
2. Rinse chicken thighs under cold water and pat dry.
3. Evenly coat both sides of each thigh with salt and pepper. Add to the slow cooker.
4. Add the entire jar of Korma sauce, along with 1 cup water and 2 Tbsp. olive oil.
5. Cover and cook on low setting for 4 hours.
6. After 4 hours, stir and check for tenderness. If needed, cover and continue cooking for another hour or so until desired
Serve with rice or pasta, and a touch of mango chutney for the best results.
The Difference Between Sharwood’s and Crosse Blackwell Chutney
While I do enjoy both brands of chutney as they don’t differ too much in flavor, I prefer Cross Blackwell Chutney over Sharwood’s. Crosse Blackwell chutney has the added raisins included, whereas Sharwood’s doesn’t. Both are delicious, regardless!
Well, My Friends…I hope you enjoy and experiment with this recipe. Until next time, Happy Eating!
Other Vegetables That Would Be Great In This Dish…
- Bell Peppers
- Peas
- Zucchini
- Green Beans
- Vegetable Medley
- Corn
LOVE INDIAN CURRY. This looks like a keeper. Thanks for sharing.
Glad you enjoyed! Thanks for reading!
This is a interesting chicken recipe. I like that you use cornstarch to coat the chicken. It helps to thicken the sauce. The indian curries are the best. Thanks for sharing.
Glad you enjoyed! The cornstarch did add that little extra something 🙂
I love curry and this looks yummy! Thanks for sharing!
Thanks for reading…glad you enjoyed!