What To Know
- Marinating the chicken allows the flavors of the spices to penetrate the meat, resulting in a more flavorful dish.
- A cooling raita made with yogurt, cucumber, and mint is a refreshing side dish that complements the richness of the chicken korma.
- With a jar of korma sauce and a few simple ingredients, you can effortlessly create a tantalizing chicken korma that will impress your family and friends.
Indulge in the aromatic and flavorful delight of chicken korma, a classic Indian dish that tantalizes taste buds with its rich, creamy sauce. With the convenience of a jar sauce, you can effortlessly recreate this culinary masterpiece in your own kitchen. This comprehensive guide will lead you through the steps of “how to make chicken korma with jar sauce,” ensuring a delectable and authentic experience.
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 jar (15 ounces) korma sauce
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 cup heavy cream
- 1/4 cup chopped fresh cilantro
Instructions
1. Marinate the Chicken: In a large bowl, combine the chicken pieces with the korma sauce, onion, garlic, ginger, turmeric, cumin, and coriander. Mix well to coat the chicken evenly. Cover and refrigerate for at least 30 minutes, or up to overnight.
2. Cook the Chicken: Heat a large skillet over medium heat. Add the marinated chicken and cook until browned on all sides.
3. Simmer the Sauce: Pour the remaining korma sauce into the skillet with the chicken. Bring to a simmer and reduce heat to low. Cover and simmer for 15-20 minutes, or until the chicken is cooked through.
4. Add the Heavy Cream: Once the chicken is cooked, stir in the heavy cream. This will add richness and creaminess to the sauce.
5. Garnish and Serve: Remove the skillet from the heat and stir in the chopped cilantro. Serve the chicken korma hot over basmati rice or naan bread.
Tips for Success
- Choose a High-Quality Korma Sauce: The quality of the jar sauce will significantly impact the flavor of your dish. Look for a sauce that is made with authentic Indian spices and has a rich, creamy texture.
- Marinate the Chicken: Marinating the chicken allows the flavors of the spices to penetrate the meat, resulting in a more flavorful dish.
- Brown the Chicken: Browning the chicken before simmering it in the sauce adds depth of flavor and prevents the meat from becoming dry.
- Simmer the Sauce: Simmering the sauce allows the flavors to meld and develop. Stir occasionally to prevent burning.
- Add the Heavy Cream: Heavy cream adds a touch of richness and creaminess to the sauce. However, you can adjust the amount to your preference.
Variations
- Spicy Chicken Korma: Add 1-2 teaspoons of red chili powder or chopped jalapeño peppers to the sauce for a spicy kick.
- Vegetable Chicken Korma: Add chopped vegetables such as carrots, bell peppers, or peas to the sauce for a more colorful and nutritious dish.
- Coconut Chicken Korma: Add 1/2 cup of coconut milk to the sauce for a rich and creamy flavor with a hint of sweetness.
Accompaniments
- Basmati Rice: Serve the chicken korma over fluffy basmati rice to absorb the delicious sauce.
- Naan Bread: Warm, soft naan bread is the perfect accompaniment for dipping and soaking up the sauce.
- Raita: A cooling raita made with yogurt, cucumber, and mint is a refreshing side dish that complements the richness of the chicken korma.
Wrap-Up
With a jar of korma sauce and a few simple ingredients, you can effortlessly create a tantalizing chicken korma that will impress your family and friends. The rich, creamy sauce and tender chicken will transport you to the aromatic streets of India. So, gather your ingredients and embark on this culinary adventure today!
Basics You Wanted To Know
Q: Can I use a different type of meat for this recipe?
A: Yes, you can substitute chicken with beef, lamb, or shrimp. Adjust the cooking time accordingly.
Q: How can I make the sauce thicker?
A: To thicken the sauce, add a cornstarch slurry (made by mixing equal parts cornstarch and water) to the simmering sauce. Stir until the desired consistency is reached.
Q: Can I make this recipe ahead of time?
A: Yes, you can prepare the chicken korma up to 3 days in advance. Store it in an airtight container in the refrigerator and reheat before serving.
