A Royal Curry Classic at Home
The curry drops have been so well received that I’m giving you another classic today that is on the opposite end of the spicy, heat-forward versions of late.
Remember there are many styles of Indian curry 🍛 and the last few have been with an emphasis on making at home without pre-made base gravies or extra-long simmering times.
This is the best way to get into the curry game and I have no doubt you’ll end up wanting to explore base gravies and other pre-made condiments that enhance the depth and flavor of these curries.
Today I’m dropping an indulgent and succulent chicken korma.
Korma is traditionally a mild curry enriched with nuts, dairy and coconut resulting in a luscious gravy that is thick, warming and comforting… almost luxurious.
The recipe below has some OG tricks to make this curry hit on every level. My biggest issue with a lot of curries using chicken is that the breast meat is entirely overcooked which I’ve also fixed in the recipe below
If you’re going to take the time and effort to make this magical gravy… the breast meat should be silky and soft.
Give this curry a shot, especially if you are into milder flavors. There is no chili in this recipe and the warming spices sing with the rich ingredients, making the lean chicken breast a perfect protein to keep this curry from being too heavy.