Indian Spiced Chicken Korma with Almonds and Raisins


  • 2 pounds chicken thighs, boneless, skinless and cut in half or thirds
  • 1 tablespoon oil
  • 1 cup sweet onions, diced
  • 1/2 cup carrot, diced
  • 1 tablespoon ginger, minced
  • 1 1/2 teaspoon garlic, minced
  • 1 teaspoon garam masala
  • 1/2 teaspoon turmeric
  • 1/8 teaspoon cardamom or 1 pod
  • 1/8 teaspoon cayenne pepper
  • 2 cups chicken broth
  • 1/3 cup toasted sliced almonds
  • 1 tablespoon cornstarch
  • 2 tablespoon water
  • 1/3 cup golden raisins or currants
  • 1/2 cup Brown Cow Cream Top plain yogurt
  • 1 tablespoon mint (leaves washed and coarsely chopped)
  • 1 tablespoon cilantro (leaves washed and coarsely chopped)
  • Kosher salt
  • Fresh black pepper


Heat a braising pan or large heavy sauce pot over medium high burner and when hot add oil. Season chicken with salt and pepper and add in batches to hot pan. Add just enough to cover the bottom of the pan in a single layer. Brown and flip. Brown second side and remove from the pan. Add a little oil if necessary and repeat until all chicken is seared.

Remove all but 1-2 tb cooking fat from pan and add onions, carrots, ginger and garlic and sauté until lightly caramelized about 3-4 minutes. Lower heat and add spices. Stir frequently and cook until spices become very fragrant. Add broth, almonds and the seared chicken. Bring to a boil then simmer gently until chicken is tender, approximately 20 minutes. Mix together cornstarch and water. Whisk into simmering chicken. Return to a boil to thicken. Turn off heat, add raisins and stir in yogurt and herbs. Adjust seasoning if necessary.

6 servings

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