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Chicken Korma

Chicken Korma

An Indian spice infused dish that pairs well with an aromatic wine like Gérard Bertrand's Cigalus Blanc, a biodynamic wine from the Languedoc region in the South of France.
Course Main Course
Cuisine Indian
Keyword Chicken Korma
Author adapted from Williams-Sonoma "Essentials of Slow Cooking"


  • 1/4 cup grapeseed oil
  • 1 medium white onion, finely chopped
  • 2 medium garlic cloves, minced
  • 2-inch piece fresh ginger, peeled and finely chopped
  • 2-inch cinnamon stick
  • 2 bay leaves
  • 1 tablespoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 pinch cayenne pepper
  • 1/2 teaspoon ground cumin
  • 1-1/2 cups chicken broth
  • 1 cup canned tomato sauce
  • 1 tablespoon sugar
  • kosher salt
  • 2 lb. skinless and boneless chicken breasts, cut into 1-1/2 inch pieces
  • 1/2 cup buttermilk
  • 1/2 cup roasted and unsalted almonds
  • 1 small bunch fresh cilantro, chopped


  • In a large frying pan over medium-high heat, warm the grapeseed oil. Add the onion and sauté for about 3 minutes or until onions begin to soften. Add the garlic, ginger, cinnamon stick, bay leaves, coriander, turmeric, cayenne, and cumin. Sauté for about 1 minute, stirring the mixture. Stir in the broth, tomato sauce, sugar and 1 teaspoon of kosher salt. Bring to a boil.
  • Transfer the mixture to a slow cooker. Add the chicken pieces and stir. Cover and cook for 3 hours on high heat or 6 hours on low heat.
  • 15 minutes before the chicken is done, combine buttermilk and almonds in a blender of food processor. Blend/process until the mixture is a smooth purée. Add to the chicken and stir. Continue to cook for about 10 minutes.
  • To serve; remove the cinnamon stick and bay leaves. Serve over rice and garnish with chopped cilantro.