Make this rich creamy white chicken korma that will be a show stopper at your next desi party. It is creamy and not laden with many spices. Rich and with coconut deliciousness. Wait! Coconut hater can use cream. Hey there! Did you know many people get confused between white korma, white karahi, and white handi? Some people think all are the same and they end up mixing ingredients. Although ingredients are similar they have different aromas and appearances. All karahi, korma, or handi can be made with chicken, beef, mutton, or lamb. The white korma is the white version of the traditional red chicken korma. It is made with onion paste, a variety of garam masala, cashew or almond paste, and yogurt. It has softer notes of kewra and cardamom aroma compared to the traditional korma. Other chicken curry recipes
Chicken: Bone-in chicken tastes best in a korma. You can make this recipe with meatballs and mutton as well. Chili, ginger, garlic: You blend these together if making a fresh paste. Onion: Cut onion into the small cube and then blend until smooth. Whole Spices: I used these basic whole spices like black cardamom, cloves, cinnamon, and star anise. If you do not have any spice just skip it. Ground Spices: I used cumin powder, garam masala powder, white pepper, and green cardamom powder. Desiccated coconut: Thi ingredients is optional. Cashew: I find cashew blends more easily into paste unlike almonds so I prefer it in curries. You can use almonds to just make sure to blend it well. Cream: I used coconut cream in this recipe. I made the coconut cream, by mixing about 4 tablespoons of coconut powder with little water. I’ve tried this recipe with dairy cream as well it tastes great either way. Yogurt: Use plain unsweetened yogurt. Oil
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📖 Recipe
