Chicken Korma
Experience the rich and creamy flavors of Chicken Korma, a classic Indian dish made with tender chicken, cashews, yogurt and a blend of aromatic spices. This recipe is a perfect blend of flavors that will tantalize your taste buds. The creamy sauce and the tender chicken create a perfect balance of textures. It is a comforting and satisfying dish that can be enjoyed with rice or naan bread. Whether you're a fan of Indian cuisine or new to it, our Chicken Korma recipe is a must-try.
Macro Containers
A - Boneless Chicken Thai (200g)
B - Plain Unsweetened Yoghurt (60g), Ginger-Garlic Paste (1 ½ tsp.), Cinnamon (¼ stick)
C - Raisin (10g)
D - Yellow Onion (80g), Cinnamon (¼ stick), Green Cardamom (1 pod), Nutmeg (1 pinch), Nutmeg Flower (¼ piece), Ghee ( 1 tbsp.)
Micro Pods
Pod 1 - Salt
Pod 3 - Onion Powder
Pod 5 - Coriander Powder
Pod 6 - Cumin Powder
Liquids
Vegetable Oil and Water
Container A:
Cut 200 grams on boneless chicken thigh into large cubes and add them to container A.
Container B:
In container B, combine 60 grams of unsweetened yogurt with 1 and 1/2 teaspoons of ginger-garlic paste and a quarter stick of cinnamon.
Container C:
Fill container C with 10 grams of raisins.
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Container D:
To make the onion puree, peel yellow onions and cut it into large pieces. Place the onion chunks in a food processor with a small amount of water and blend until you have a smooth puree. Next, add 80 grams of this puree to container D. In the same container, add a quarter stick of cinnamon, one cardamom pod, a pinch of nutmeg, a quarter piece of nutmeg flower, and a tablespoon of solidified ghee.
Spice Pods:
Place the spice pods labeled Salt, Onion Powder, Coriander Powder, and Cumin Powder into slots 1, 3, 5 and 6.
Final Steps:
Check if the pan, stirrer and spatula is placed properly, and if the stirrer is connected to the outlet.
Check if water and oil is sufficiently added.
Select recipe and portion size.
Tap “start cooking” to begin the recipe.
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